Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong

Maxine Jones; Elodie Arnaud; Pieter Gouws; Louwrens C Hoffman

doi:10.1016/j.meatsci.2019.06.003

Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong

Meat Sci. 2019 Oct:156:214-221. doi: 10.1016/j.meatsci.2019.06.003. Epub 2019 Jun 6.

Authors

Maxine Jones¹, Elodie Arnaud², Pieter Gouws³, Louwrens C Hoffman⁴

Affiliations

¹ Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
² Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; CIRAD, UMR QualiSud, Matieland, Stellenbosch 7602, South Africa; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France.
³ Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
⁴ Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd, Coopers Plains 4108, Australia. Electronic address: [email protected].

PMID: 31212237
DOI: 10.1016/j.meatsci.2019.06.003

Abstract

Biltong is an Ready to Eat (RTE) shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight loss during drying and packaging (modified atmosphere and vacuum) on the physicochemical and microbiological properties of beef biltong over a 3 months storage at 25 °C was investigated. Biltong dried to ~50% weight loss had a moisture content of ~50 g/100 g, salt content of 7.49 g/100 g and water activity >0.81 whilst biltong dried to 65% weight loss had a moisture content of 30 g/100 g, salt content of 7.14 g/100 g and water activity <0.78. Packaging method had no effect. Vinegar decreased the pH of biltong to 4.91, delayed the growth of total viable counts and reduced the coliforms count but not the yeasts and moulds. Escherichia coli was below the detection limit of 1 log cfu/g, Salmonella spp. and Listeria monocytogenes were absent and Staphylococcus aureus counts were <1.3 log cfu/g.

Keywords: Drying; Ready to eat meat; Salting; Shelf stable; Water activity; Yeasts and moulds.

MeSH terms

Acetic Acid / chemistry*
Animals
Cattle
Desiccation / methods
Enterobacteriaceae
Food Handling / methods
Food Packaging / methods
Food Preservation / methods
Fungi
Meat Products / analysis*
Meat Products / microbiology*
Sodium Chloride, Dietary

Substances

Sodium Chloride, Dietary
Acetic Acid