V.MFS.0428-Frozen shelf life interim report

Summary

Freezing, as a method of preserving food, was known prior to modern technology enabled its widespread application. Over many years, frozen food and international trade in meat has flourished and enabled more countries to participate in global food chains.

Samples were stored at -12, -18 and -24°C and instrumental, chemical, microbiological, and sensorial analyses have been conducted over a 38 calendar month period. Clear changes have been found in chemical measures of rancidity that can be related to meat composition, packaging, and storage temperature. However, these changes do not appear to correlate clearly with any of the taste panel results in this study so far. Whereas the PV and TBARS show a clear relationship with storage temperature over time, this does not appear clearly reflected in the mean taste panel results.

While -18°C has become the standard temperature for the storage of frozen foods, red meat appears able to be stored successfully for many months or years at a temperature warmer than this threshold. No food safety hazards exist on frozen meat that has been held at, or reached, a temperature between -10°C and -18°C. Sensory degradation occurs only slowly at these temperatures and no food safety hazards arise.

Objectives

Freezing, as a method of preserving food, was known prior to modern technology enabled its widespread application. Over many years, frozen food and international trade in meat has flourished and enabled more countries to participate in global food chains.
samples were stored at -12, -18 and -24°C and instrumental, chemical, microbiological, and sensorial analyses have been conducted over a 38 calendar month period. Clear changes have been found in chemical measures of rancidity that can be related to meat composition, packaging, and storage temperature. However, these changes do not appear to correlate clearly with any of the taste panel results in this study so far. Whereas the PV and TBARS show a clear relationship with storage temperature over time, this does not appear clearly reflected in the mean taste panel results.
While -18°C has become the standard temperature for the storage of frozen foods, red meat appears able to be stored successfully for many months or years at a temperature warmer than this threshold. No food safety hazards exist on frozen meat that has been held at, or reached, a temperature between -10°C and -18°C. Sensory degradation occurs only slowly at these temperatures and no food safety hazards arise.

Key findings

The results of this study show that a very clear relationship is apparent in PV and TBARS values of the frozen meat over time, particularly in the overwrapped boxed lamb trims, and particularly the samples stored at -12°C. In common with other published studies, increases in lipid oxidation were observed over time. These results show a clear relationship between fat content, storage temperature and duration, and form of packaging, and lipid oxidation. Overall, the results of this study, clearly show the importance of vacuum-packaging of frozen meat and that low storage temperature is important if the meat is intended to be stored for a long time, i.e. the lower the better. However, if the meat is to be stored vacuum-packed for less than 24 months, storage temperature would appear to be less important.Australia exported more than 1.13 million tonnes of frozen beef and sheepmeat in 2020, with the bulk of shipments spread across North Asia, Southeast Asia, North America, the Middle East and Europe.
This work will contribute to the increase growth and improve market access of Australian meat.

Benefits to industry

Australia exported more than 1.13 million tonnes of frozen beef and sheepmeat in 2020, with the bulk of shipments spread across North Asia, Southeast Asia, North America, the Middle East and Europe.
This work will contribute to the increase growth and improve market access of Australian meat.

MLA action

Continue to communicate the frozen shelf life results to international markets.

Future research

No further research is required.