11

Shelf life - has guessing the

shelf life reached its ‘use by’

date?Ian Jenson, Mandeep Kaur, John Sumner

22

Introduction

• Shelf life has become a big issue – domestic and international

• Proving our shelf life to the world

• Improving lamb shelf life

• Methods for checking shelf life of product

• Prediction of shelf life

• Have we reached the ‘USE BY’ date for guessing the shelf life?

• Interventions and shelf life

• Microbiology and modelling – measuring and predicting

• Working in supply chains – predicting in the market

33

Finding a better way of killing

pathogens (E. coli, Salmonella) –

what effect on shelf life?

what effect on pathogens?

Jay Kocharunchitt

44

The Story So Far

During active air chilling pathogens like STECs come under great stress and are “inactivated"

But they get their act together and re-appear after a couple of days

UTas looked at spray chilling and added chlorine dioxide (ClO2) - an oxidising agent

There was a big reduction in E. coli levels on meat pieces and carcases (≥3 log)

55

Recent Work

1. Impacts of ClO2 application on beef quality• Microbial counts

• Sensory attributes

2. Potential application of peroxyacetic acid (PAA)

3. industrial trials

66

Used VP striploin freshly produced

Subjected to chilling sprayed with water or ClO2 solution (at 20 ppm)

Stored in VP at 2°C to simulate commercial

practice

Determined TVC and LAB numbers

periodically

Evaluated product quality attributes By 5 untrained panelists

Colour and odour 5 min after opening

Impact of ClO2 on meat quality

77

Results

No obvious differences in

between untreated and treated

samples

over 60 days

TVC

LAB counts

Sensory evaluation also showed

no differences between

untreated and treated samples

(data not shown)

TVC

LAB

During storage at 2˚C

During storage at 2˚C

88

Key message

ClO2-based intervention is neither harmful,

nor beneficial to meat quality.

99

Application of PAA on meat

Used meat pieces and a laboratory-scale spray chiller

“Painted” meat with five different strains of E. coli

Tested PAA efficacy (at 150 ppm for 36 cycles)

E. coli survival determined periodically

1010

Compared with ClO2 at 15 ppm

ClO2 application achieved ~3 log reduction within 24 h

But both PAA and ClO2 applications produced the same effects at 72 h

1111

Key Messages

• PAA can be used as an intervention and is effective

against E. coli

requires further optimization

• However, PAA application on meat is less effective or

at least similar to that of ClO2

1212

Industrial trials

To evaluate the effectiveness of spray chilling intervention for enteric pathogens and its impact on red meat quality

To be conducted in a commercial chiller

Assess both ClO2 and PAA

Test interventions on inoculated and un-inoculated carcases

E. coli survival determined

Shelf-life of meat determined from TVC and lactic acid bacteria counts Sensory characteristics

1313

Mandeep Kaur, John Bowman and Tom Ross

Shelf life predictive models, progress -

getting closer with every trial…

1414

UTas shelf life predictive models for VP beef and lamb

1515

What is going on

validation, verification of models

under laboratory and real supply

chain conditions

suitability/universality of models

for different cuts

1616

Validation of lamb shelf life model

under laboratory conditions

1717

Shelf life trial - VP bone in lamb hind shank

Abattoir: Tasmanian abattoir

Storage temp.: 8°C and -1.2°C

Observations: TVC, LAB, pH, sensory, microbial

community analysis, time-temp. data

Sampling : (8°C) 0, 7, 10, 13, 16, 19 & 21

(-1.2°C) 0, 42, 70, 77, 84, 93, 98, 115,124 &140

Replications: 5

1818

TVC and LAB counts

Shelf life 8°C – 13 days

-1.2°C – 124 days

1919

Bacterial community

A total of 217 genera were observed during storage

at the end of shelf life dominant genera

at -1.2C

Carnobacterium, Yersinia and Clostridium spp.

at 8C

Carnobacterium, Yersinia, Hafnia, Lactococcus,

Providencia spp.

2020

Shelf life of VP bone in lamb hind shank

Storage

temp. (°C)

Observed shelf

life (days)

Predicted shelf

life (days)

8 13 10

-1.2 124 122

2121

Comparison of shelf life of boneless and bone in

VP lamb cuts (from same abattoir)

Bone in

hindshank

Boneless

shoulder

Bone in

hindshank

Boneless

shoulder

Storage temp.

(°C)8 8 -1.2 -0.5

Observed

(days)13 12 124 90

And similar bacterial

communities

dominating towards the

end of shelf life

2222

Key message

shelf life model prediction supported under

laboratory conditions

different cuts processed and packaged under

similar conditions have similar microbes

different cuts processed and packaged under

similar conditions apparently have similar

shelf life, meaning the model may have wide

applicability

2323

Industry applications of current red meat

shelf life predictive models

validation, verification under real supply chain

conditions – side by side

2424

shelf life prediction advice

based on current models,

different processors and

exporters – ongoing

processors are good with

providing initial microbial,

time : temp.

response time 1- 2 days

2525

large trial on VP beef products through a domestic

retail supply chain – collaboration with processor and

retailer

trial on VP lamb, international supply chain- under

negotiation

AMPC project - ~200 temperature : time logs for air-

and sea-freight supplied by various exporting

companies – Dr John Sumner

2626

Further industry collaboration

providing the models with some training and backup

support

collate and analyse red meat industry shelf life time -

temp. and organoleptic data

feedback on how well the models are working, how these

can be used further and potential improvements

industry impact

2727

Thank You

University of Tasmania

Tom Ross

Lyndal Mellefont

John Bowman

Michelle Williams

• JBS Longford abattoir

Phil Robinson

Other JBS staff

Transport to distant markets

Terms of reference:

1. Provide information on shipping times to each major market

2. Evaluate temperature:time relationships during shipping to

each market

3. Assess the effect of temperature:time on the microbiological

profile and shelf-life during shipping

TOR 1: Shipping times to each major market

ToR 2: Evaluate temperature:time relationships

during shipping to each market

Voyage monitoring – gold standard

ToR 3: Assess the effect of temperature:time on the

microbiological profile and shelf-life during shipping

Focused on:

1. Airfreight to Middle East and Europe

2. Sea freight to:

• Japan

• Europe

• USA

• Middle East

• China

Air freight

Processed 48 consignments mainly to Middle East and Europe – generally all

good trips

Good and bad trips on the plane

-10

-5

0

5

10

15

0.0 24.0 48.0 72.0 96.0

Temperature (°C)

hours

Sea freight

Processed 148 consignments to Japan, USA, Middle East and Europe –

generally all good trips

1. Product spends minimum time at the Australian establishment prior to loading the

container e.g. killed Wednesday, boned Thursday, loaded out Friday

2. Product is loaded into the container close to 0°C

3. Load out aligns with availability of the vessel, loading and embarkation

4. Air is supplied to the container at the specified temperature e.g. -1°C

5. Transhipment is achieved with minimum delay

6. There is no interruption to supply of refrigeration during all phases of the voyage

7. At destination, product is unloaded promptly

8. Transport to the purchaser’s cold storage facility maintains a low temperature without

partial freezing

Good trips defined

What does the tool look like?

Bad trip from Australia-Jeddah

What can we tell the customer?

Gulf Cooperation Council (GCC) criteria:

1. The following expiry dates are mandated in the Gulf Standards

Organisation Standard (GSO 150/2007 Expiration periods of Food

Products): Vacuum-packed meat stored at -0.5° to 0°C: no more than 70

days, with the exception of MAP lamb (CO2 gas flushed), which is no more

than 90 days from the date of slaughter.

2. In addition to arbitrary shelf life requirements, the United Arab Emirates

also imposes a microbiological criterion for Aerobic Plate Count of n=5,

c=3, m=106 and M=107, which applies to all chilled meat (AQIS Market

Access Advice 1025, 2010).

Maybe don’t tell the customer too much

Can use the U Tas tool in several ways:

1. Predict how much shelf life has been used up on a trip

2. Tell a customer how much life is left

3. Identify the culprit on a bad trip

4. Give the customer some options on how to use product

5. Advise new customers on the performance of your cold chain

6. Big hope – use the tool instead of current shelf life testing

How is the shelf life affected?

Bad trip from Australia-Europe

Not such a bad trip from Australia-Europe

What can we tell the supermarket about our cold chain?

We’re spruiking to Supermarket X tomorrow about our shelf life – can you do

something quickly?

Here’s our system:

1. Here’s our data logging for initial cooling of beef and lamb products over 3 to

6 days

2. Then we store at our cold store at 0°C for up to 7 days

3. Then storage at customer DC at 2°C for up to 7 days

Question: How much shelf life can we say they have?

What can we tell the supermarket about our cold chain?

Assumption:

1. Initial microbial levels for beef are100 cfu/cm2 and for lamb were 1,000

cfu/cm2

2. Probably conservative estimates

Big hope – use the tool to replace shelf life testing

At the moment this is what you do.

• You set up a shelf life test for 42 days in your coldstore.

• Then do micro counts just around the key day (42nd day)

• Then you hope the counts are within the spec for Supermarket A

• Supermarket A spec for primals is <100,000 cfu/g – good luck!

• Assume you start with 100 cfu/g and store at 1°C

Question: What does the tool tell us about how we line up with supermarket

specs?

Big hope – use the tool to replace shelf life testing

Suppose we were able to use the tool like we use the RI

Let’s start with beef at 100 cfu/cm2 and store it at -1 or 0°C

Now, how we line up with supermarket specs?

How does the tool line up with supermarket specs?

Storage Temp.

(°C)

Predicted final

TVC

Shelf-life remaining (in days) when stored at

0°C 2°C 4°C 6°C

-1 10,000 112 53 31 20

0 250,000 95 45 27 17

There’s something wrong here – the tool predicts plenty of shelf life for the

customer but there’s no way you’ll meet the specs if you do the TVC

properly (see Guidelines).

Can we talk to Supermarket A?

China – and untold riches!

Massive potential market

Potential distribution problems

You need a savvy outfit to accept, store and distribute your product

Company A sent consignments to a good Chinese company

Mean temperature of -0.8°C over the entire cold chain until release of product

from the importer.

Generally low bacterial levels in product being delivered to customers (mean

log 4.5 cfu/cm2) being predicted.

Make sure the importer knows the loggers’ locations

Company A send 13 loggers to China.

Good importer.

Location specified.

Only six loggers returned.

5656

APPLICATION

• Guidelines for shelf life determination

• Shelf life book (2nd edition)

• Predictive model for shelf life

• Working with supply chains – understanding how

to gain value

• Discussions with importing countries and

customers

5757

APPLICATION

• Do you

use the shelf life determination guidelines ?

have a copy of the Shelf life book ?

make use of the predictive model ? – UTas service, other options

need help to investigate shelf life in supply chain ?

need assistance in negotiating with a customer ?

5858

Disclaimer

Care is taken to ensure the accuracy of the information contained in this publication. However MLA cannot accept responsibility for the

accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before

making decisions concerning your interests. MLA accepts no liability for any losses incurred if you rely solely on this publication.

Information contained in this publication is obtained from a variety of third party sources. To the best of MLA’s knowledge the

information accurately depicts existing and likely future market demand. However, MLA has not verified all third party information, and

forecasts and projections are imprecise and subject to a high degree of uncertainty.

MLA makes no representations and to the extent permitted by law excludes all warranties in relation to the information contained in this

publication. MLA is not liable to you or to any third party for any losses, costs or expenses, including any direct, indirect, incidental,

consequential, special or exemplary damages or lost profit, resulting from any use or misuse of the information contained in this

publication.

To the best of MLA’s knowledge the information contained in the publication accurately depicts existing and likely future market

demand. However, forecasts and projections are imprecise and subject to a high degree of uncertainty.

MLA makes no representations and to the extent permitted by law excludes all warranties in relation to the information contained in this

publication. MLA is not liable to you or to any third party for any losses, costs or expenses, including any direct, indirect, incidental,

consequential, special or exemplary damages or lost profit, resulting from any use or misuse of the information contained in this

publication.