In this study the influence of the maintenance of beef (Bavarian heifer meat submitted to dry aging for 1 month) in purified sea water was evaluated considering microbiological and physical-chemical parameters. The treated samples were perforated on their upper and lower surfaces, subsequently placed in sterile plastic containers, and covered with purified sea water while the control samples were wrapped in a plastic film; all the samples were stored at 2°C and sample analyses were performed on the day of receipt (t0) and after five (t5), seven (t7) and ten (t10) days of storage. The initial bacterial population was close to 6 log CFU/g, as expected in meat subjected to a long ageing. After 5 and 10 days of storage the treated samples showed significantly lower counts for most parameters (Total Bacterial Count, Enterobacteriaceae, Lactic Acid Bacteria and Pseudomonas spp.) if compared to the control samples. Halotolerant bacteria, yeasts and moulds showed no differences between the two series. During the test, the exposed surface of treated meat samples underwent a partial protein denaturation. Analyses show a moderate acidification of the meat during the first part of storage (from t0 to t5), followed by a substantial stabilization in the second part of the trial. The meat maintained in purified sea water acquired a significantly and constantly higher water retention due to the absorption of salt by the meat. No significant difference was detected in terms of tenderness between the two series.
Keywords: Artificial Sea water; Beef quality; Meat ageing.
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