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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
Price: $32.50
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
31 August 2016
ISBN: 9781838790288
Format: eBook
BISACs:
TECHNOLOGY & ENGINEERING / Agriculture / General, TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry, TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture
1 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