The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham

In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75 degrees C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and psychrotrophic bacteria, as well as mold and yeast), and sensory (odor, taste, texture, color, slime, exudates, swelling, and overall acceptability) characteristics of vacuum-packed beef ham during 30 days of storage at two different temperatures (5 and 12 degrees C). Lactic acid bacteria and total mesophilic and psychrotrophic counts were reduced to zero by post-packaging pasteurization at 65 and 75 degrees C. Higher post-packaging pasteurization temperatures resulted in a significant increase in drip loss in the treated samples at 65 and 75 degrees C, as well as a small rise in pH in all the samples. Furthermore, higher post-packaging pasteurization temperatures decreased lightness, yellowness, and h degrees values while increasing redness and Delta E. During post-packaging pasteurization, Chroma remained constant. The textural profile analysis revealed that post-packaging pasteurization and storage had a significant impact on the texture of beef ham. The sensory analysis showed no changes after post-packaging pasteurization in the samples, and the sensory parameters remained stable during their storage at 65 and 75 degrees C. Finally, our investigation showed that 65 degrees C is an optimal post-packaging pasteurization temperature for increasing the shelf-life of beef ham under refrigeration.