This study aimed to develop an active packaging (AP) system for beef storage using vacuum skin packaging (VSP) applied with mixed natural preservatives (MNPs) consisting of grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin; and to assess its effect on the physicochemical, microbial, and antibacterial properties against food-borne pathogens in beef compared with using wrapped packaging (WP) and VSP. The pH of the AP was a medium level of WP and VSP. AP was effective in preserving beef surface color including lightness and redness. AP delayed lipid oxidation and protein deterioration of beef by 14 days and 7 days as compared to that in WP and VSP, respectively. It also slowed low microbial counts of psychrotrophic and anaerobic bacteria about 1–2 Log CFU/g and inhibited the growth of experimented food-borne pathogens compared to initial inoculated counts. Our results indicated that MNPs applied to AP could be used to extend the shelf life of beef and prevent related food poisoning.

这项研究旨在开发一种使用真空皮肤包装（VSP）并结合混合的天然防腐剂（MNP）的，用于储藏牛肉的主动包装（AP）系统，该混合物由葡萄柚籽提取物（GSE），肉桂醛（CA）和乳链菌肽组成；并评估其对包装食品（WP）和VSP相比对牛肉中食源性病原体的理化，微生物和抗菌性能的影响。AP的pH值是WP和VSP的中等水平。AP对保留牛肉表面颜色（包括亮度和红色）有效。与WP和VSP相比，AP分别将牛肉的脂质氧化和蛋白质降解延迟了14天和7天。与最初的接种数量相比，它还可以将精神营养菌和厌氧菌的低微生物计数减慢约1-2 Log CFU / g，并抑制实验性食源性病原体的生长。我们的结果表明，应用于AP的MNP可用于延长牛肉的货架期并防止相关食物中毒。