Comparison of Peracetic Acid with Organic Acids on Microbial, Chemical and Physical Properties of Red Meat after Slaughtering in Refrigeration
Document Type : Original research
Authors
1 Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Iran
2 Department of Food Science & Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
Abstract
This study aimed to evaluate the effects of peracetic acid compared to lactic acid and citric acid to improve the shelf life of red meat in refrigeration. Sequential concentrations (50, 200, 400 ppm) of organic acids and peracetic acid were sprayed on the meat surface. Then the level and intensity of germicidal impacts on microorganisms were investigated and the effects of these compounds on peroxide value, and sensory evaluation were determined. Mesophilic microorganisms, salmonella, Escherichia coli of meat samples were determined during one week in the refrigerator (first, fourth, and sixth day), according to the standard methods. The results demonstrated that all peracetic acid treatments caused a significant difference in microbial counts compared to equivalent dilution of other solutions (p˂0.05). Sensory evaluation was performed on color, smell, and general acceptability factors based on the 5-point hedonic method. Comparing the peroxide value in the examined meat samples showed that increasing the peroxide value in treated meat samples (p˂0.05) did not lead to undesirable alterations and no effects on consumer acceptance. The findings of this study demonstrated that the use of peracetic acid especially at a concentration of 200 ppm immediately after slaughter can extend the shelf life of raw meat.
Keywords
Main Subjects
References
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approach on the technological characteristics of chicken
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10.1086/502573.
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Meat and Meat Products. Antioxidants, 8(10), 429.
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a potential pre-grinding treatment for control of Escherichia coli
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Science, 70, 197–203.
https://doi.org/10.1016/j.meatsci.2005.01.003.
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and post-mortem inspection of slaughter animals and for
processed meat products / Codex Alimentarius Commission.
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Services). 2012. Sanitizing Solutions. 21(3), 178.1010.
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1738. Accessed September 14, 2023, from
https://www.fda.gov/media/ 106617/download.
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poultry, and egg products. Accessed September 14, 2023, from
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09/7120.1_table_2.pdf.
Ghabraie, M., Vu, K.D., Huq, T., Khan, A., & Lacroix, M. (2016).
Antilisterial effects of antibacterial formulations containing
essential oils, nisin, nitrite and organic acid salts in a sausage
model. Journal of Food Science and Technology. 53(6), 2625–
2633. doi: 10.1007/s13197-016-2232-x.
Hajipour, A., Nowruzi, M., Zavoshi, R., & Mohammad Pourasel, a. (2015).
The effect of preservation of organic acids on microbial, chemical
and appearance indices of chicken meat. Scientific Journal of
Qazvin University of Medical Sciences, 2 (79), 65-72.
Han, J., Liu, Y., Zhu, L., Liang, R., Dong, P., Niu, L., Hopkins, D. L., Luo,
X., & Zhang, Y. (2021). Effects of spraying lactic acid and
peroxyacetic acid on the quality and microbial community
dynamics of vacuum skin-packaged chilled beef during storage.
Food Research International, 142, 110205.
https://doi.org/10.1016/j.foodres.2021.110205
Hanifian, Sh. (2007). Study of spoilage control of frozen beef by packaging
combining and treatment with organic acids. Journal of
Veterinary Specialized Sciences, Islamic Azad University of
Tabriz, 1(3). https://magiran.com/p1616033
Hutkins, R.W. (2006). Microbiology and technology of fermented foods. IFT:
Rahimzadeh et al. JFBE 7(1): 87-94,2024
93
Blackwell Publishing.
ISO 4832: 2006, Microbiology of food and animal feeding stuffs – Horizontal
method for the enumeration of coliforms – Colony-count
technique.
ISO 4833-1:2013/Amd1: 2022; Microbiology of the food chain- Horizontal
method for the enumeration of microorganisms- Part 1: Colony
count at 30 °C by the pour plate technique.
ISO 6579-1:2017, Microbiology of the food chain - Horizontal method for
the detection, enumeration and serotyping of Salmonella - Part 1:
Detection of Salmonella spp.
ISO 6887-1:2017, Microbiology of the food chain - Preparation of test
samples, initial suspension and decimal dilutions for
microbiological examination-Part 1: General rules for the
preparation of the initial suspension and decimal dilutions.
ISO 7218:2007+Amd 1:2013, Microbiology of food and animal feeding
stuffs – General requirements and guidance for microbiological
examinations
Jay, J.M., Loessner, M.J., & Golden, D.A. (2005). Modern food
microbiology. (7th ed.). (pp. 39-45). USA: Springer
Jolivet Gougeon, A., Sauvager, F., & Bonnaure-Mallet, M. (2006). Virulence
of viable but non culturable S. Typhimurium LT2 after peracetic
acid treatment. International Journal of Food Microbiology 112,
147-152. doi: 10.1016/j.ijfoodmicro.2006.06.019.
Kafili, T., Emamjoneh, Z., & Kazerouni Timsar, M. (2006). Study to
determine the critical control points in beef slaughter line in order
to establish a HACCP system. Iran. J. Food Sci. Technol. 3, 35-
47. https://fsct.modares.ac.ir/article-7-12315-en.html.
Kalchayanand, N., Terrance M. Arthur, Rong Wang, Ted Brown, Tommy L.
Wheeler, (2024). Evaluation of Peracetic Acid Treatment on Beef
Trimmings and Subprimals Against Salmonella and E. Coli
O157:H7 Within Regulatory Retained Water Limitations. Journal
of Food Protection, 87(3), e100217.
https://doi.org/10.1016/j.jfp.2024.100217.
Kiarsi Z, Hojjati M, Behbahani BA, Noshad M. (2020). In vitro antimicrobial
effects of myristica fragrans essential oil on foodborne pathogens
and its influence on beef quality during refrigerated storage.
Journal of Food Safety. 40(3): e12782.
https://doi.org/10.1111/jfs.12782.
Kim, T.-K., Hwang, K.-E., Lee, M.-A., Paik, H.-D., Kim, Y.-B., & Choi, Y.-
S. (2019). Quality Characteristics of Pork Loin Cured with Green
Nitrite Source and Some Organic Acids. Meat Science. 152, 141–
145. doi: 10.1016/j.meatsci.2019.02.015.
Knipe, C.L., & Rust, R.E. (2009). Thermal Processing of Ready to Eat Meat
Products: Wiley-Blackwell.
Loretz, M., Stephan, R., & Zweifel, C. (2010). Antimicrobial Activity of
Decontamination Treatments for Poultry Carcasses: A review.
Food Control, 21(6), 791-804.
https://doi.org/10.1016/j.foodcont.2009.11.007.
Majdinasab, M., Niakousari, M., Shaghaghian, S., & Dehghani, H. (2020).
Antimicrobial and antioxidant coating based on basil seed gum
incorporated with Shirazi thyme and summer savory essential oils
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