Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 70726 10.21603/2308-4057-2024-1-596 Research Article Research Article Research Article The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham https://orcid.org/0000-0002-4362-1611 Azizpour Nasim Azizpour Nasim nasimazizpour95@gmail.com https://orcid.org/0000-0002-5815-4411 Razavi Seyed Hadi Razavi Seyed Hadi https://orcid.org/0000-0001-9124-4091 Azizpour Mehran Azizpour Mehran https://orcid.org/0009-0001-9149-0994 Khazaei Poul Esmaeil Khazaei Poul Esmaeil Urmia University Urmia Иран Urmia University Urmia Iran University of Tehran Tehran Иран University of Tehran Tehran Iran University of Manitoba Winnipeg Канада University of Manitoba Winnipeg Canada Urmia University Urmia Иран Urmia University Urmia Iran 13 02 2024 13 02 2024 12 1 142 155 10 11 2022 04 04 2023 https://jfrm.ru/en/issues/21683/22077/

In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and psychrotrophic bacteria, as well as mold and yeast), and sensory (odor, taste, texture, color, slime, exudates, swelling, and overall acceptability) characteristics of vacuum-packed beef ham during 30 days of storage at two different temperatures (5 and 12°C). Lactic acid bacteria and total mesophilic and psychrotrophic counts were reduced to zero by post-packaging pasteurization at 65 and 75°C. Higher post-packaging pasteurization temperatures resulted in a significant increase in drip loss in the treated samples at 65 and 75°C, as well as a small rise in pH in all the samples. Furthermore, higher post-packaging pasteurization temperatures decreased lightness, yellowness, and h° values while increasing redness and ΔE. During post-packaging pasteurization, Chroma remained constant. The textural profile analysis revealed that post-packaging pasteurization and storage had a significant impact on the texture of beef ham. The sensory analysis showed no changes after post-packaging pasteurization in the samples, and the sensory parameters remained stable during their storage at 65 and 75 °C. Finally, our investigation showed that 65°C is an optimal post-packaging pasteurization temperature for increasing the shelf-life of beef ham under refrigeration.

In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and psychrotrophic bacteria, as well as mold and yeast), and sensory (odor, taste, texture, color, slime, exudates, swelling, and overall acceptability) characteristics of vacuum-packed beef ham during 30 days of storage at two different temperatures (5 and 12°C). Lactic acid bacteria and total mesophilic and psychrotrophic counts were reduced to zero by post-packaging pasteurization at 65 and 75°C. Higher post-packaging pasteurization temperatures resulted in a significant increase in drip loss in the treated samples at 65 and 75°C, as well as a small rise in pH in all the samples. Furthermore, higher post-packaging pasteurization temperatures decreased lightness, yellowness, and h° values while increasing redness and ΔE. During post-packaging pasteurization, Chroma remained constant. The textural profile analysis revealed that post-packaging pasteurization and storage had a significant impact on the texture of beef ham. The sensory analysis showed no changes after post-packaging pasteurization in the samples, and the sensory parameters remained stable during their storage at 65 and 75 °C. Finally, our investigation showed that 65°C is an optimal post-packaging pasteurization temperature for increasing the shelf-life of beef ham under refrigeration.

 Ready-to-eat foods meat products thermal pasteurization post-packaging pasteurization shelf-life lactic acid bacteria Ready-to-eat foods meat products thermal pasteurization post-packaging pasteurization shelf-life lactic acid bacteria

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