Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological Characteristics

Abstract

ABSTRACT Vacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen‐permeable film or up to 30 days in vacuum packages (medium or high oxygen‐barrier film). For steaks displayed in oxygen‐permeable film, Pseudomonas spp. were a considerable (25–49%) or dominant (>50%) part of the microflora. The microflora of vacuum‐packaged steaks from 0 day loins was dominated by a combination of hetero‐ and homofermentative Lactobacillus spp.; when vacuum‐packaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentative Lactobacillus cellobiosus.