Influence of aerial and vacuum packaging on the quality and shelf life of beef treated with extra virgin olive oil

The aim of this study was to evaluate the effects of olive oil as a natural preservative and aerial and vacuum packaging on the quality and shelf life of raw beef. Meat samples were divided into four treatments i.e. T0= with 1% olive oil and aerial packaged, T1= without olive oil and aerial packaged, T2 = with 1% olive oil and vacuum packaged and T3 = without olive oil and vacuum packaged. All samples were kept at refrigerated temperature. Days of interval were 0, 5, 10 and 15. The samples were tested for sensory properties (color, flavor, tenderness, juiciness and overall acceptability), physicochemical characteristics (water holding capacity, cooking loss, pH); biochemical properties (TBARS), and microbiological counts (TVC, TCC and TYMC). During the whole storage process, the sensory and instrumental color value were considerably higher (P<0.05) in T0 and T2 treatments. WHC in treatment T2 was higher, CL was lower in T0 treatment and pH in treatment of T0, T1 were considerably higher (P<0.05) than in the T2 and T3 group. The values of TBARS, viable count, coliform count, and yeast-mold count were significantly lower in T0 and T2 group. Based on the findings of this study, it is possible to conclude that olive oil treated beef in aerial and vacuum packaging storage technique can be used in the future for meat preservation, providing antioxidant and antimicrobial agents as a value addition by inhibiting lipid oxidation and extending the shelf life of beef.