Changes in the quality of vacuum-packed ready-to-eat steaks treated with natural preservatives during storage

In order to extend the shelf life of ready-to-eat steaks and develop effective preservation methods, this study investigated the use of Nisin + Lysozyme + Tea polyphenol (1:1:1, w/w/w) (NLT) as a preservatives. The physicochemical properties, total bacterial count, and coliform counts of ready-to-eat steaks were dynamically monitored at 25 °C and 4 °C during storage, whilst the preservation effects and microbial dynamics were investigated using PCR-DGGE analysis. The results revealed that the introduction of NLT significantly reduced thiobarbituric acid (TBA) levels and slowed the rate of change in TVB-N, pH, total bacterial count, coliform count, and sensory quality (P < 0.05). Moreover, shelf life was prolonged by almost 20 d at 25 °C and 50 d at 4 °C. Meanwhile, the growth of Janthinobacterium sp. and Pseudomonas sp. was significantly inhibited following the addition of the preservative, and with the dominant spoilage organisms in ready-to-eat steaks shifting to Moraxella osloensis and Bacillus coagulans at 25 °C, and Aeromonas sp. and Bacillus coagulans at 4 °C. Overall, this study lays the groundwork theoretical reference for the industrial production of ready-to-eat steaks by offering valuable insights into their storage. • Nisin/Lysozyme/Tea polyphenol (1:1:1, w/w/w) showed good bacteriostatic properties. • Microbiological dynamics during the shelf-life of ready-to-eat steaks. • The shelf-life of ready-to-eat steaks has been extended.