Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage

Abstract

The development of the microbial flora specifically involved in the spoilage of sliced beef livers packaged and stored under aerobic conditions at 0 and 3 °C for 14 days was studied. Changes in the pH value of the product were also determined. The possibility that pH value could be considered as a quick and reliable indicator of incipient spoilage was particularly considered. All microbial groups (except micrococci) showed differences in their rates of growth between 0 and 3 °C. Pseudomonads and lactic acid bacteria were the main components of the spoilage flora. When the 37 °C aerobic plate counts (APCs) reached 105–106 CFU g−1 and the 20 °C APCs and pseudomonad counts reached 106–107 CFU g−1, visible surface colonies (VSCs) were observed. The presence of VSCs is the most important criterion to determine organoleptic beef liver spoilage and has hence enabled us to establish a shelf-life of up to 8–10 and 5.5–6.5 days for samples stored at 0 and 3 °C respectively. Our study shows that the determination of pH, which is simple, economical and rapid, is capable of giving a reliable estimate of the spoilage status of beef livers. pH values lower than 6.15 may be considered as indicative of beef liver spoilage.