Control of chilled beef spoilage by combination of packaging and organic acid treatment

In this study, the inhibitory effect of lactic acid and acetic acid spray on spoilage of packaged fresh chilled beef was investigated. Meat from the chuck portion of 1 to 2 year old beef bulls was sprayed with 1% solution of lactic and acetic acids prior to packaging with polystyrene and stretch film. Meat samples were kept at 2- 4° C and the package were removed periodically in 2 day intervals from the refrigerating chamber and underwent microbial (total count, coliform cont and psychrophilic count), chemical (pH and TVN) and organoleptic (drip, colour and odor) examinations. The experiment was performed with 20 repetitions. The results indicated that there was a significant increase in total, coliform and psychrophilic counts during an 8 day preservation period (P