Microbial Spoilage Dynamics, Free Amino Acid Profile Alterations, and Biogenic Amine Accumulation in Beef Under Different Packaging Systems During Extended Storage

This study evaluated the microbiological quality, free amino acid profile (FAAs), and the biogenic amine (BA) accumulation in beef steaks during extended storage under 0–4 °C in modified atmosphere (MAP O2/CO2/N2): MAP80/20/0, MAP70/20/10, MAP60/20/20, and vacuum (VP). The VP meat had significantly higher Enterobacteriaceae counts than MAP meat, influencing BA accumulation. The total plate count (TPC) exceeded the acceptable fresh meat limit (107 cfu/g) on day 28 of beef storage, regardless of packaging method. The dynamics of the changes in the FAAs differed between VP and MAP beef throughout storage, which affected the BAs’ formation. From day 14 of storage, VP beef steaks had lower or significantly lower content of (p ≤ 0.05) FAAs such as histidine, lysine, ornithine, phenylalanine, tryptophan, and tyrosine, and significantly (p ≤ 0.05) higher content of BAs such as histamine, cadaverine, putrescine, 2-phenylethylamine, tryptamine and tyramine compared to MAP beef. Based on BAI values, VP beef was spoiled on day 14, which was two weeks earlier than MAP beef, demonstrating that vacuum packaging promotes faster BA accumulation, due to the growth of Enterobacteriaceae under low-oxygen conditions. MAP provided more stable microbiological quality and lower BAI values of beef during storage than VP. No differences in shelf life between various MAP gas mixtures were observed; however MAP 80/20/0 slowed down the formation of biogenic amines, which was reflected by lower BAI values.