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Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E.

Author(s) : CABEDO L., SOFOS J. N., SMITH G. C.

Type of article: Article

Summary

Use of beef from animals fed supplemental vitamin E resulted in ground beef patties which, when stored at 4 deg C, maintained visually acceptable color longer than did patties made from control beef, but effects on microbial growth were less pronounced. In general, use of high-vitamin E beef versus control beef in patty manufacture had no major effect on populations of aerobic bacteria, coliforms, sorbitol-negative bacteria, or L. monocytogenes in ground beef patties displayed at 4 or 12 deg C. Overall, changes in bacterial populations were similar in ground beef patties derived from meat from animals with or without added vitamin E in their diets, but control ground beef became visually unacceptable sooner.

Details

  • Original title: Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E.
  • Record ID : 1999-0276
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 1
  • Publication date: 1998/01
  • Document available for consultation in the library of the IIR headquarters only.

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