期刊
MEAT SCIENCE
卷 60, 期 4, 页码 327-334出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(01)00127-9
关键词
ground beef; E. coli; Salmonella Typhimurium; antimicrobial; meat color; meat processing
The impact of 82degreesC hot water (HW) or 5% lactic acid (LA) applied aerobically or by vacuum to beef trimmings prior to grinding on Salmonella Typhimurium (ATCC 1769NR; ST), Escherichia coli (ATCC 11775; EC), coliform (CO), aerobic plate count (APC), instrumental color and sensory characteristics of ground beef through simulated retail display was investigated. For this, beef trimmings were inoculated with a mixture (7 log CFU/ml each) of ST and EC, and treated either aerobically or under vacuum in a tumbler with HW or LA antimicrobials. Trimmings were ground, packaged and sampled on days 0, 1. 2, 3 and 7 of display for ST, EC, CO, APC, sensory and instrumental color characteristics. Vacuum HW or LA application had no additive effect (P > 0.05) when compared with aerobic application for reducing EC, ST, CO or APC. However, lactic acid was effective for reducing (P < 0.05) EC, CO and APC, but reduced ground beef redness. (C) 2002 Elsevier Science Ltd. All rights reserved.
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