Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

Prado, Cristiano Sales; Lage, Moacir Evandro; Souza, Maria Izabel Amaral; Duarte, Francine Oliveira Souza; Gebara, Clarice; Nicolau, Edmar Soares; Nunes, Iolanda Aparecida; Oliveira, Antônio Nonato de; Minafra-Rezende, Cintia Silva

doi:10.1590/0103-8478cr20210395

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Food Technology • Cienc. Rural 52 (4) • 2022 • https://doi.org/10.1590/0103-8478cr20210395 copy

Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

Efeitos da aspersão de carcaças na perda de peso e na qualidade físico-química e microbiológica de cortes cárneos bovinos durante estocagem

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L^*, a^*, b^*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a^* and b^* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.

Key words:
beef carcass; weight loss; chilling; microbiology; purge; tenderness; colour

Authorship

Cristiano Sales Prado ¹E-mail: cristiano_prado@ufg.br. *Corresponding author.^*E-mail: cristiano_prado@ufg.br. *Corresponding author.

http://orcid.org/0000-0002-9942-860X

Moacir Evandro Lage

Centro de Pesquisa em Alimentos, Escola de Veterinária e Zootecnia, Universidade Federal de Goiás (UFG), 74690-900, Goiânia, GO, Brasil. Universidade Federal de Goiás (UFG)BrazilGoiânia, GO, BrazilCentro de Pesquisa em Alimentos, Escola de Veterinária e Zootecnia, Universidade Federal de Goiás (UFG), 74690-900, Goiânia, GO, Brasil.

http://orcid.org/0000-0003-2060-5632

Maria Izabel Amaral Souza

Programa de Pós-graduação em Ciência Animal, Universidade Federal de Goiás (UFG), Goiânia, GO, Brasil.Universidade Federal de Goiás (UFG)BrazilGoiânia, GO, BrazilPrograma de Pós-graduação em Ciência Animal, Universidade Federal de Goiás (UFG), Goiânia, GO, Brasil.

http://orcid.org/0000-0002-1776-0968

Francine Oliveira Souza Duarte

http://orcid.org/0000-0002-2954-3573

Clarice Gebara

http://orcid.org/0000-0001-8753-1020

Edmar Soares Nicolau

Iolanda Aparecida Nunes

Antônio Nonato de Oliveira

Cintia Silva Minafra-Rezende

http://orcid.org/0000-0002-0727-5651

E-mail: cristiano_prado@ufg.br. ^*Corresponding author.

Editors:

Rudi Weiblen

Rubén Domínguez

DECLARATION OF CONFLICT OF INTEREST

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally for the conception and writing of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Tables

Tables (5)

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Table 1
The initial and final weight, and weight loss during carcass chilling (n=9 for each chilling treatment).

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Table 2
Purge loss, cooking loss, and Warner-Bratzler shear force (WB) of chuck tender steaks depending on the chilling treatment and storage time (n=6 for each chilling treatment/storage time).

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Table 3
The instrumental meat colour of chuck tender steaks depending on the chilling treatment and storage time (n=6 for each chilling treatment/storage time).

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Table 4
Microbiological evaluation of carcass surfaces after SC and CC treatments, before and after chilling (n=6 for each chilling treatment).

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Table 5
Microbiological evaluation of vacuum-packed chuck tender beef cuts stored up to 60 d after the chilling treatments (n=6 for each chilling treatment/storage time).

Table 1 The initial and final weight, and weight loss during carcass chilling (n=9 for each chilling treatment).

Treatment	------Initial weight (kg)------	----Final weight (kg)----	----Weight loss (kg)----	----Weight loss (%)----
SC	289.04±5.56^a	285.91±5.58^a	3.13±0.24^a	1.09±0.09^a
CC	295.33±5.56^a	290.24±5.58^a	5.09±0.24^b	1.73±0.09^b

SC, spray chilling; CC, conventional air chilling. Data are shown as the mean±standard error of the mean. Means in the same column denoted by different letters are significantly different. Duncan’s tests (P < 0.05).

Table 2 Purge loss, cooking loss, and Warner-Bratzler shear force (WB) of chuck tender steaks depending on the chilling treatment and storage time (n=6 for each chilling treatment/storage time).

	Purge loss (%)	Cook loss (%)	WB (N)	Purge loss (%)	Cook loss (%)	WB (N)	Purge loss (%)	Cook loss (%)	WB (N)
	-------------------------7 d---------------------			----------------------30 d---------------------			---------------------60 d-------------------
SC	0.36^A	9.91^A	36.53^A	1.13^A	9.66^A	29.47^B	3.63^B	12.57^B	30.51^B
CC	0.49^A	9.63^A	35.52^A	1.61^B	8.47^A	30.40^B	4.72^C	10.71^A	33.37^AB
p-value	0.129	0.832	0.749	0.15	0.457	0.701	0.113	0.078	0.110

SC, spray chilling; CC, conventional air chilling. Mean values for SC and CC data are shown. Means for the same parameter in the same column denoted by different lower case letters are significantly different. Means for the same parameter in the same line denoted by different upper case letters are significantly different. Duncan’s tests (P < 0.05).

Table 3 The instrumental meat colour of chuck tender steaks depending on the chilling treatment and storage time (n=6 for each chilling treatment/storage time).

Storage time	-----Colour parameter-----	----------------------Chilling treatment-------------------		-----------p-value---------
		-------------SC------------	------------CC------------
7 d	L	40.80^a	40.65^a	0.882
	a^*	14.10^a	15.61^a	0.158
	b^*	6.17^a	6.75^a	0.303
	C^*	15.39^a	17.02^a	0.167
	h^°	23.55^a	23.37^a	0.855
30 d	L	41.58^a	41.56^a	0.975
	a^*	17.55^b	18.21^b	0.550
	b^*	7.81^b	8.25^b	0.500
	C^*	19.21^b	20.00^b	0.529
	h^°	24.03^ab	24.27^ab	0.767
60 d	L	42.08^a	41.33^a	0.385
	a^*	17.85^b	18.73^b	0.351
	b^*	8.41^b	8.78^b	0.538
	C^*	19.74^b	20.69^b	0.375
	h^°	25.20^b	25.10^b	0.905

SC, spray chilling; CC, conventional air chilling; L^*, lightness; a^*, redness; b^*, yellowness; C^*, Chroma; h^°, hue angle. Mean values for SC and CC data are shown. Means for the same colour parameter in the same column denoted by different lower case letters are significantly different. Means for the same colour parameter in the same line denoted by different upper case letters are significantly different. Duncan’s tests (P < 0.05).

Table 4 Microbiological evaluation of carcass surfaces after SC and CC treatments, before and after chilling (n=6 for each chilling treatment).

Treatment		Enterobacteriaceae (log₁₀ cfu/cm²)	E. coli (log₁₀ cfu/cm²)	Psychrotrophs (log₁₀ cfu/cm²)	Salmonella spp. (cfu/300 cm²)
SC	Before chilling	<1.0	<1.0	2.14	0
SC	After chilling	<1.0	<1.0	2.46	0
CC	Before chilling	<1.0	<1.0	1.07	0
CC	After chilling	<1.0	<1.0	2.10	0

SC, spray chilling; CC, conventional air chilling. Data are shown as the means. Nonparametric test - Kruskal-Wallis (P < 0.05).

Table 5 Microbiological evaluation of vacuum-packed chuck tender beef cuts stored up to 60 d after the chilling treatments (n=6 for each chilling treatment/storage time).

Storage time (d)	Enterobacteriaceae (log₁₀ cfu/cm²)		E. coli (log₁₀ cfu/cm²)		Psychrotrophs (log₁₀ cfu/cm²)			Salmonella spp. (cfu/300 cm²)
	----SC----	-----CC-----	----SC----	----CC----	------SC-----	-----CC----	-----SC-----	-----CC-----
7	1.0	0.22	<1.0	<1.0	4.31^a	3.80^a	0	0
30	2.73	0.92	<1.0	<1.0	7.41^b	7.10^b	0	0
60	3.24	1.74	<1.0	<1.0	7.29^b	7.18^b	0	0

SC, spray chilling; CC, conventional air chilling. Data are shown as the means. Means in the same column denoted by different letters are significantly different. Nonparametric test - Kruskal-Wallis (P < 0.05).

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Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

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[1] E-mail: cristiano_prado@ufg.br. ^*Corresponding author.