Microbiological and physicochemical quality evaluation of vacuum-packed Argentine beef imported into Italy

A total of 8 lots of vacuum-packed bovine rump hearts (Gluteus medius muscle)imported in Italy from Argentina were submitted to microbiological (total bacterial count, Enterobacteriaceae, Pseudomonas spp., Lactobacilli, sulfite-reducing Clostridia, Listeria monocytogenes) and physicochemical analyses (pH, total volatile basic nitrogen, color measurement and shear force) after different storage times (35, 75 and 100 days). Lactobacilli were the predominant microbial population (about 6 log cfu/cm2), causing a microbial stabilization and acidification of meat. Seventy-three Lactobacilli isolates were submitted to random amplified polymorphic DNA-polymerase chain reaction and identified, showing a high prevalence of Lactobacillus sakei (in all the samples) and Lactobacillus curvatus (in samples stored for 75 or 100 days). We observed high total volatile basic nitrogen levels (>27 mgN/100 g) in all the samples and a discoloration of beef after the opening of the packs. Our results suggest the need for a higher standardization of production conditions.