Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum-packaged beef

The application of bacterial cellulose (BC) as a wrapping material for vacuum-packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low-field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P< 0.05) reduced purge accumulation in vacuum packages which was confirmed by an increased swelling ratio and scanning electron microscopy images. Colorimetric measurements showed significantly (P< 0.05) increased redness and yellowness values in wrapped samples compared to unwrapped samples. BC wrap did not affect pH, tenderness, and odor of meat, but significantly (P< 0.05) increased lipid oxidation, and numbers of lactic acid bacteria andBrochothrix thermosphactacounts. This study shows that BC wrap has potential as a purge absorbent in vacuum packaged meat. Practical Application Bacteria cellulose has good water holding capacity that can be utilized to absorb purge exudate from beef. It helps to improve the appearance and consequently consumer acceptance of vacuum packed beef.