Improvement of the chemical quality and sensory attributes of ground beef incorporated with probiotics

This study was performed to evaluate the physicochemical quality, shelf life, and sensory properties of raw ground beef incorporated with two different probiotics, namely Bifidobacterium bifidum and Lactobacillus rhamnosus, at concentrations of 106/g. Control and the probiotics-treated groups were formed into meatballs to be stored at 4 degrees C for 18 days. Our results indicated that the incorporation of probiotics was associated with a significant reduction in pH compared to control samples. Significant improvements (reductions) in TVB-N and free fatty acids were also reported in probiotics-inoculated samples as compared with control samples on day 3 of storage and afterward. Both probiotics were also associated with significant reductions in TBA value. Regarding sensory attributes of the meat, both B. bifidum L. and rhamnosus improved the appearance, color, odor, consistency, and overall acceptability of ground beef samples and achieved shelf-life extension reaching to 15 and 18 days, respectively. Of note, the L. rhamnosus achieved better results versus the B. bifidum, however with no significant difference. Overall, the findings demonstrated that L. rhamnosus and B. bifidum could be used as biopreservative agents to extend the shelf life and improve the chemical quality and sensory attributes of raw ground beef during cold storage.