数字农科院2.0

Influence of varying oxygen transmission rates in heat-shrinkable packaging on the quality of beef during 90 days of chilled storage

文献类型： 外文期刊

作者： Ming Tian;Jintao Jia;Dequan Zhang;Xiaotong Sun;Jiarui Li;Chaoqiao Zhu;Wei Yang;Xin Li;Qingfeng Yang;Chengli Hou

作者机构：

关键词： Chilled beef;Heat-shrinkable packaging;Long-distance transportation;Oxygen transmission rate;Shelf life extension

期刊名称： Meat Science

ISSN： 0309-1740

年卷期： 2026 年 234 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： To meet the requirement of long-distance transportation and extend shelf life of beef, we systematically investigated the effects of low (10–20 cm3/(m2·day)), medium (20–30 cm3/(m2·day)), and high (40–50 cm3/(m2·day)) oxygen transmission rate (OTR) heat-shrinkable packaging on the quality and shelf life of chilled beef. Beef was packaged in heat-shrinkable packaging, with total viable count (TVC), microbial community dynamics, pH, color, water holding capacity, moisture distribution, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values monitored during 90 days of storage at 2 ± 0.5 °C. The results showed that TVB-N was reduced by 1.33 mg/100 g and 31.92 mg/100 g separately, and TVC was reduced by 1.00 lg CFU/g and 1.32 lg CFU/g separately in the low OTR group compared to the medium and high OTR groups, while pH remained statistically unchanged across all treatments. Microbial profiling during storage revealed that heat-shrinkable packaging suppressed spoilage-associated phyla (Pseudomonadota and Actinomycetota), while concurrently enriching anaerobic genera, such as Carnobacterium and Lactilactobacillus, under low OTR conditions. The shelf life of chilled beef was successfully extended to 75 days using heat-shrinkable packaging, which effectively inhibited the microbial spoilage and the pathways of oxidative deterioration. The low OTR group effectively constrained microbial proliferation, maintaining TVC below 7.00 lg CFU/g and TVB-N values just above the threshold (≤ 3.27 mg/100 g) on day 90, indicating that the freshness of chilled beef was preserved beyond conventional shelf-life expectations. Optimizing packaging OTR is crucial for the preservation and long-distance transport of chilled beef.

分类号：

  • 相关文献

[1]Metabolic pathway analysis and potential biomarker identification of beef spoilage based on untargeted metabolomics. Liu, Chuan,Zhang, Juan,Liu, Hao,Liu, Nan,Sun, Lirong,Tan, Jianxin,Chen, Ailiang,Zhang, Wei. 2025

[2]Preparation of Antibacterial Gelatin/Chitosan Composite Film With Added Litsea cubeba Essential Oil and Application in Beef Preservation. Chuan Liu,Jiaci Chen,Juan Zhang,Hao Liu,Nan Liu,Lirong Sun,Jianxin Tan,Wei Zhang,Ailiang Chen. 2026

作者其他论文 更多>>