Author : Djundjung Daulay

Summary : The quality characteristics of vacuum-packaged carabeef held in the frozen state at different freezer temperatures were studied. Carabeef loin cuts and ground chucks were stored in vacuum-bags at -12.2°C, -6.7°C and at fluctuating temperature (-12.2°C to 27°C) for up to 6 months and were evaluated by microbiological, chemical and sensory methods at monthly intervals. At both -12.2°C and -6.7°C, microbial populations of all samples were reduced considerably. The microbial populations consisted predominantly of the genera Micrococcus, Pseudomonas and Bacillus. The genus Micrococcus was highly predominant in all instances. On the other hand, the autolytic process as well as metabolic activities of the microorganisms that survived proceeded, resulting in increased production of basic by-products sufficient to cause quality deterioration. Likewise, production of rancidity by-products continued slowly at different rates, but were supposedly insufficient to alter flavor. Nevertheless, irrespective of changes in sensory properties, all carabeef samples were still acceptable until the end of the storage period.