Shelf life of ground beef meat with different preservatives

Abstract

Ground beef meat shelf life with different chemical preservatives was evaluated. Each variant was mixed with the next preservatives: 450 mg/kg of SO₂ added as sodium metabisulphite, 1 g/kg of sodium sorbate, 2% of sodium lactate more 0,3% of sodium acetate. In ground beef extended with soy texturized, 45 g/kg of the preservative employed by meat industry was added, too a variant without preservative as control was prepared and another only with common salt. All variant were stuffed in waterproof gut of 80 mm plane wide, they were stored until temperatures between of 0 to 5 °C and 8 to 10 °C. Sensorial evaluations were carried out through an acceptance-reject proof with 10 trained judges. All variants showed similar phisic-chemical composition but different sensorial characteristics. Control shelf-life was between 4 to 11 days in accordance to the temperature. Ground beef meat whitout preservative 7 days while the other combinations were 5 to 20 days. The conserved using sodium metabisulphite conservadas con metabisulfito had a shelf life between 12, 33, 44 and 70 days according to the temperature and the mixture added. All preservatives employed in this study increase the shelf life of ground beef, independient of conservation temperature. The preservative that more than inhibited the microorganisms was sodium metabisulphite.