Shelf-life of minimally processed Swiss steak

Q. L. Yeoh, E. C. Chuah and J. Mohd. Yunus

Abstract

Beef steak with mushroom sauce (known as Swiss steak) was prepared as a sous vide product packed in aluminium laminate bags. The product was stored at 0 °C ± 1 °C and samples were taken weekly for microbiological and sensory analysis. The product was tested for mesophilic aerobes and spore-formers, coliforms and Escherichia coli, Staphylococcus aureus and Clostridium perfringens. None of the pathogens were detected, while counts of the other organisms were in the region of 103–104 cfu/g. The shelf-life of the steak was found to be at least 6 weeks. Sensory evaluation results showed that the product was acceptable till the end of the targeted storage period. There also appears to be a trend for tenderness and juiciness of the product to improve with increased time of storage. The production of Swiss steak as a minimally processed product appears to have
good potential.

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