Ensuring stability of beef liver-meat paste quality during its storage

Beef liver-meat paste was a diversified ready-to-eat food product. Packaging, storage temperature, and storage duration were important factors to consider in assessment of ready-to-eat food products quality. The study was aimed to analyze the stability of malondyaldehyde (MDA) content, antioxidant activity, and microbiological quality of beef liver-meat paste packaged in retort pouches during its storage. The spices used in this study is stew seasoning spices mixture with the addition of apple. The liver and meat are cooked with stew spices for 20 minutes at 70–75 °C, then pureed with the apples for 5 minutes in a food processor, and then packaged in a retort pouch, sterilized using an autoclave at 110 °C for 5 minutes. The product was stored at chilled and frozen temperatures for 14 days. This study was designed using a completely randomized design (CRD) with a 2 × 3 factorial pattern, consisting of two different temperatures and three different storage durations, with three production periods. Using of antioxidant-rich spice seasonings in beef liver-meat paste products in retort pouch packaged and stored under chilled and frozen conditions effectively ensures food product quality stability; this is evidenced by MDA content that remains below the rancidity threshold, sustained high antioxidant activity, and microbiological quality remaining within safe limits throughout the storage period.