Purpose: This study was performed to determine the effect of using a combination of vinegar powder and reduced pressure levels in extending shelf life of raw, ground turkey and beef.
Methods: Reduced pressure levels (60,000, 65,000, 70,000 psi for 3 min) and buffered vinegar powder (0.15%, 0.25%, 0.5%) were evaluated. Whole muscle was ground with added vinegar treatment, vacuum packaged (day 0) and then high-pressure processed (day 3). Control samples received HPP and no vinegar treatment. Total aerobic count was evaluated for 57 days by plating 25 g samples (n=2) using APC Petrifilm method.
Results: End of shelf life is typically considered to be 6 log CFU/g total plate count. Vinegar showed a benefit when combined with reduced levels HPP; bacterial counts remained low throughout the shelf-life. Results indicated vinegar (0.25%) and HPP (60000 psi for 3 min) in ground turkey can extend its shelf life up to 60 days; by day 57 bacterial counts increased to 4.52 log CFU/g. Ground beef samples with vinegar (0.15%) combined with 60,000 psi showed 3.66 log CFU/g total aerobic count at day 57. Control ground turkey samples subjected to 60,000, 65,000, and 70,000 psi reached over in 6 log CFU/g in 28, 48 and 51 days, respectively. Control ground beef samples subjected to 60,000 and 65,000 psi reached end of shelf life in 28 and 50 days, respectively, while at day 57, samples subjected to 70,000 psi remained at 4.67 log CFU/g.
Significance: Vinegar powder at low levels when combined with HPP can help reduce the pressure levels required to extend shelf life of ground beef and turkey products for up to 60 days.