xdxadmin
07-22-2004, 11:28 AM
Validation of Ground Beef Shelf-Life Extension Using isothermal Refrigerated Storage. RPN4149, March 24, 2000.
With 30 labs in 11 countries meeting and exceeding ISO 17025 requirements, Silliker is the leading international network of accredited testing laboratories serving the food processing, retail, food service, pharmaceutical and cosmetic industries. Silliker Website (http://www.silliker.com/html/index.php)
Objective
The purpose of this study was to test the hypothesis that the shelf-life of ground beef stored in a refrigerator with regular defrost cycles will be less than meat stored in an isothermal (non-defrost) refrigerator.
Study Conclusion
The growth rate for spoilage bacteria under isothermal conditions was 65% of the rate for product subject to defrost cycles. This result when projected to any sample with similar characteristics predicts a 1.5-fold shelf-life improvement using 37-38ºF isothermal storage over standard refrigerated cases that defrost every eight (8) hours. Thus, product with a traditional shelf-life of 3.3 days would have a five (5) day shelf-life when temperature is held constant. The data from this study supports the claim that the XDX® refrigeration concept can produce a significant increase in product shelf-life.
See First Visualization of Bacterial Growth Rate differences (http://www.xdxusa.com/downloads/LacticAcidGrowth1.ppt)
See Second Visualization of Bacterial Growth Rate differences (http://www.xdxusa.com/downloads/LacticAcidGrowth3.ppt)
Key: Supermarkets, Food Service, Refrigerated Cases, Food Quality
With 30 labs in 11 countries meeting and exceeding ISO 17025 requirements, Silliker is the leading international network of accredited testing laboratories serving the food processing, retail, food service, pharmaceutical and cosmetic industries. Silliker Website (http://www.silliker.com/html/index.php)
Objective
The purpose of this study was to test the hypothesis that the shelf-life of ground beef stored in a refrigerator with regular defrost cycles will be less than meat stored in an isothermal (non-defrost) refrigerator.
Study Conclusion
The growth rate for spoilage bacteria under isothermal conditions was 65% of the rate for product subject to defrost cycles. This result when projected to any sample with similar characteristics predicts a 1.5-fold shelf-life improvement using 37-38ºF isothermal storage over standard refrigerated cases that defrost every eight (8) hours. Thus, product with a traditional shelf-life of 3.3 days would have a five (5) day shelf-life when temperature is held constant. The data from this study supports the claim that the XDX® refrigeration concept can produce a significant increase in product shelf-life.
See First Visualization of Bacterial Growth Rate differences (http://www.xdxusa.com/downloads/LacticAcidGrowth1.ppt)
See Second Visualization of Bacterial Growth Rate differences (http://www.xdxusa.com/downloads/LacticAcidGrowth3.ppt)
Key: Supermarkets, Food Service, Refrigerated Cases, Food Quality