Author(s)

Tamador Maayah¹, Malak Angor^2*, Khaled Al-Marazeeq², Basem Al-Abdullah³

¹Risk Management Unit at Jordan Food and Drug Administration, Amman, Jordan.
²Al-Huson University College, Al-Balqa Applied University, Al-Huson, Jordan.
³Faculty of Agriculture, University of Jordan, Amman, Jordan.

This study was carried out to investigate the effect of nitrite concentration, and abused chilling temperature against proper chilling temperature on the chemical, microbiological and shelf life of roast beef stored at 4°C and 12°C. Three roast beef treatments were formulated to investigate the effect of nitrite concentration (0.006%, 0.012% and 0.018%) and abused chilling temperature (12°C) against control treatment (0.026% nitrite and storage at 4°C) on the chemical, microbiological and shelf life. Results showed that roast beef containing 0.026% nitrite and stored at 4°C for 25 days had the lowest thiobarbituric acid (TBA) value while the highest TBA values were in the treatment containing 0.006% added nitrite, stored at 12°C. The aerobic plate count, Enterobacteriaceae, lactic acid bacteria (LAB), and spore former count were increased throughout the storage period which was lower in 0.026% and 0.018% containing nitrite treatments while higher in other two treatments. The lowest percentage of nitrite losses during storage was in the samples having 0.026% added nitrite to roast beef. The results emphasized the risk of abused temperature and the importance of keeping this product under efficient and consistent refrigeration during storage and the use of high nitrite concentration to protect it and elongate its shelf life.

Roasted Beef, Nitrite, Chilling Temperature, Shelf Life

Maayah, T. , Angor, M. , Al-Marazeeq, K. and Al-Abdullah, B. (2016) Evaluation of the Shelf Life of Packaged Roast Beef and Some Treatments for Its Extension. Food and Nutrition Sciences, 7, 205-213. doi: 10.4236/fns.2016.73022.