Biochemical changes in vacuum packaged beef occurring during storage at 0–2°C

Summary Lactic acid, total carbohydrate and alcohol-precipitable carbohydrate concentrations in vacuum packaged beef stored at 0–2° for nought to nine weeks were generally low, although the fluctuation in concentrations from week to week could be broadly correlated with changes in the proportions of certain groups of microorganisms in the microflora. the changes in the concentrations of these constituents were not considered useful criteria of the overall bacteriological condition of vacuum packaged beef. Certain ninhydrin-positive compounds in beef increased considerably during storage in vacuum packages, probably mainly peptides and amines. an acidic odour noticeable on opening vacuum packages of beef after storage for three to four weeks or longer was attributed in part to the presence of short chain volatile fatty acids, mainly acetic acid.

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