Components affecting the protection of aged meat have been assessed in a European Meals Security Authority (EFSA) opinion.
The impression of dry-aging of beef and wet-aging of beef, pork, and lamb on microbiological hazards and spoilage micro organism was examined.
Moist getting old is used for meat saved and refrigerated in a vacuum package deal, whereas dry-aged beef is refrigerated with out packaging for weeks or months which ends up in a dry floor that’s lower off earlier than preparation.
“Aged meat has risen in recognition in recent times among the many meals trade and eating places but till now there was a lack of expertise about its security. EFSA’s recommendation contributes to filling that hole and supplies a stable scientific foundation for the meals enterprise operators to supply aged meat that’s secure,” stated Kostas Koutsoumanis, chair of EFSA’s Scientific Panel on Organic Hazards (BIOHAZ).
Time and temperature
EFSA’s consultants checked out present practices and recognized pathogens and spoilage micro organism which may develop and survive in the course of the getting old course of. These embody Shiga toxin-producing E.coli (STEC), Salmonella, Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia, Campylobacter, and Clostridium.
They described the circumstances, utilizing combos of time and temperature within the getting old course of, below which the manufacturing of dry-aged and wet-aged meat would lead to the identical stage of security as contemporary meat.
For dry-aged meat, consultants stated the floor temperature shouldn’t exceed 3 levels C (37.4 levels F) in the course of the getting old course of. It is because at greater temperatures mould may develop on the meat floor and a few of these molds produce mycotoxins. Dry aged beef may be thought-about as secure as contemporary beef if getting old is completed for as much as 35 days at 3 levels C (37.4 levels F) or decrease.
Contemporary meat has not undergone any preserving course of aside from chilling, freezing, or quick-freezing, and most contemporary beef, pork, and lamb are matured in vacuum packaging below chilled circumstances. Moist-aged meat has been vacuum packed and saved chilled for greater than 14 days for beef and longer than 4 days for pork and lamb. Customary contemporary beef was matured in vacuum packs for 14 days or much less, whereas pork and lamb it was usually matured for as much as 4 days.
There’s a demand from sure EU international locations to permit using dry and wet-aged meat for the manufacturing of minced (floor) meat and mechanically separated meat (MSM). At present, using meat aged for greater than 15 days shouldn’t be allowed to make floor meat or MSM. Consultants couldn’t conclude on the protection of floor meat and MSM ready from dry or wet-aged meat, in comparison with contemporary meat due to a number of points together with an absence of knowledge.
Use of outlined and managed circumstances
Knowledge on key parameters such because the floor pH, water exercise, and temperature of the meat, that would affect the survival or progress of pathogenic and spoilage micro organism in addition to molds and mycotoxin manufacturing was supplied. Predicted progress was simulated through the use of microbiology fashions, with totally different getting old situations protecting components related to the getting old processes.
Based mostly on predicted progress, the primary microbiological hazard is Listeria monocytogenes for all meat varieties and Yersinia enterocolitica for pork.
Data on temperature, relative humidity, airflow, and time was collected in regards to the processes and practices utilized by meat vegetation, butchers, and eating places. Replies to questionnaires had been obtained from two trade associations and eight meals firms.
Underneath present practices, the getting old of meat impacts a load of microbiological hazards and spoilage micro organism in comparison with the usual contemporary meat preparation. The extent relies on the circumstances of getting old, the properties of the meat, and the presence of competing microorganisms stated scientists.
They discovered getting old below outlined and managed circumstances can obtain the identical or decrease ranges of microbial hazards and spoilage micro organism than will increase predicted throughout contemporary meat manufacturing.
The protection of meat is assured by hazard evaluation and significant management factors (HACCP) and prerequisite packages (PRP), together with good hygiene practices and good manufacturing practices. As normal contemporary meat preparation and wet-aged meat differ solely within the time utilized, controls are comparable.
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