University Of Tasmania

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Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study

journal contribution
posted on 2023-05-21, 12:16 authored by Frank, D, Zhang, Y, Li, Y, Luo, X, Chen, X, Mandeep KaurMandeep Kaur, Mellor, G, Stark, J, Hughes, J
Arbitrary microbiological limits or noticeable organoleptic decline are mainly used to define the shelf life of vacuum packaged chilled beef (VPCB). Excellent temperature control is critical to enable a long shelf life. The robustness of export supply chains was tested by sending Australian VPCB (striploins) to three Chinese destinations and a CONTROL (Brisbane, Australia) treatment (~-1 Celsius degree). Data loggers monitored temperature during storage and meat biochemistry (pH, color, weep), aerobic plate counts, lactic acid bacteria, total volatile basic nitrogen (TVB-N) and sensory changes were measured 84, 98, 120 and 140 days postslaughter. Temperature was generally well maintained and sensory scores were not indicative of spoilage. Microbial counts did not increase from 84 to 140 days, however TVB-N increased with time and was a better predictor of sensory attributes. TVB-N was below the limit of 15 mg/100 g in all CONTROL samples but most Chinese samples exceeded this value. This study demonstrated that extended shelf life is feasible with excellent temperature control.


Publication title

Meat Science








Tasmanian Institute of Agriculture (TIA)


Elsevier Sci Ltd

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The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1Gb

Rights statement

Crown Copyright 2019 Published by Elsevier Ltd

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  • Restricted

Socio-economic Objectives

Food safety

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