Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage

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Abstract

The development of the microbial flora specifically involved in the spoilage of sliced beef livers packaged and stored under aerobic conditions at 0 and 3 °C for 14 days was studied. Changes in the pH value of the product were also determined. The possibility that pH value could be considered as a quick and reliable indicator of incipient spoilage was particularly considered. All microbial groups (except micrococci) showed differences in their rates of growth between 0 and 3 °C. Pseudomonads and lactic acid bacteria were the main components of the spoilage flora. When the 37 °C aerobic plate counts (APCs) reached 105-106CFU g-1 and the 20 °C APCs and pseudomonad counts reached 106-107CFU g-1, visible surface colonies (VSCs) were observed. The presence of VSCs is the most important criterion to determine organoleptic beef liver spoilage and has hence enabled us to establish a shelf-life of up to 8-10 and 5.5-6.5 days for samples stored at 0 and 3 °C respectively. Our study shows that the determination of pH, which is simple, economical and rapid, is capable of giving a reliable estimate of the spoilage status of beef livers, pH values lower than 6.15 may be considered as indicative of beef liver spoilage.
Original languageEnglish
Pages (from-to)2035-2039
JournalJournal of the Science of Food and Agriculture
Volume79
Issue number14
DOIs
Publication statusPublished - 1 Jan 1999

Keywords

  • Beef liver
  • pH
  • Spoilage

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