ABSTRACT
Beef-quality parameters include colour, texture, flavour and nutritive value. Although oxidation and enzymatic autolysis may cause beef degradation, spoilage is primarily caused by bacteria, and maximizing shelf-life is dependent on a multiple hurdle approach to generate conditions that inhibit microbial growth. These include low-temperature chilling throughout the beef chain and using atmospheres within the packs, such as MAP or vacuum packaging, that inhibit the main spoilage bacteria, Pseudomonas spp. Anaerobic spoilage bacteria, such as LAB, can then be inhibited by using active and/or intelligent packaging systems. Although a range of these packaging technologies are currently commercially available, the emergence of new, geographically distant markets requires more research and the development of innovative beef shelf-life extension technologies based on a better understanding of the relationship between beef spoilage microbiota, biochemical factors and sensory components.
