A comparative study of the effect of ozone and acidic water on the chemical parameters of fresh beef during refrigeration

Abstract

Beef is one of the most consumed types of meat all over the world and due to it is rich in nutritional composition; make it very liable to chemical spoilage (lipid and protein oxidation).  So, enhancing its preservation techniques is highly recommended. The aim of this work was to evaluate the effect of ozone and acidic electrolyzed water (AEW) on quality attributes of beef (pH, total volatile Basics nitrogen (TVB-N), Thiobarbituric Acid Reactive Substances (TBARS) during storage at 4 °C (refrigeration) for 12 days. Results revealed that there were significances differences between ozone and acidic electrolyzed water treated samples in pH value when compared with control samples. AEW showed higher enhancement effects on the physicochemical quality of treated beef and beef samples treated with 30 ppm AEW showed the best impacts on physicochemical quality. Results of TBARS and TVB-N were 1.56 and 21.30; 0.83 and 17.47; 0.85 and 15.33; 0.95 and 14.67; 0.84 and 14.73; 0.53 and 14.40; 0.43 and 14.27 for control, 10ppm ozone, 20ppm ozone, 40ppm ozone, 10ppm acidic water, 20ppm acidic water  and 30 ppm acidic water at day 12/4 °C of storage. The present study showed that with increasing ozone concentration, TBARS increased but it still lower than control. From other side these results demonstrated that AEW and ozone caused significant changes in pH, TVB-N and TBARS and could effectively prolong the shelf life of beef in comparison to control samples. So AEW and ozone can be used in beef to control lipid and protein oxidation that cause meat spoilage during storage.