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Optimizing the microbial shelf-life of fresh beef

Code: 9781838790288
Declan J. Bolton, Teagasc Food Research Centre (Ashtown), Ireland

Chapter synopsis: Beef spoilage is primarily caused by bacteria, and maximizing shelf-life is dependent on a multiple hurdle approach to generate conditions that inhibit microbial growth. This chapter begins by reviewing the factors that affect beef spoilage and microbial shelf-life, and the bacteria and processes involved in spoilage. Subsequent sections then consider methods for maximizing the microbial shelf-life of beef products, including minimizing the initial microbial burden in beef, chilling of beef carcasses and the wide variety of packaging technologies

DOI: 10.19103/AS.2016.0008.13
£25.00
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Table of contents1 Introduction 2 The factors affecting beef spoilage and microbial shelf-life 3 Microbial spoilage of fresh beef 4 Prerequisite actions for increased shelf-life of beef 5 Chilling: ensuring palatability while reducing microbial spoilage of beef 6 Packaging for beef products 7 Active and intelligent packaging for beef products 8 Conclusions 9 Where to look for further information 10 References

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