EFFECT OF ADDITION OF GLUCOSE, CITRATE AND CITRATE-LACTIC ACID ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF STEAKS FROM NORMAL AND DARK, FIRM AND DRY BEEF CARCASSES DISPLAYED IN POLYVINYL CHLORIDE FILM AND IN VACUUM PACKAGES.

Type of article: Article

Summary

PSEUDOMONAS SPP AND BROCHOTHRIX THERMOSPHACTA WERE A MAJOR PART OF THE MICROBIAL FLORA OF NORMAL AND DARK, FIRM AND DRY (DFD) BEEF STEAKS WITH OR WITHOUT ADDED GLUCOSE, CITRATE OR CITRATE PLUS LACTIC ACID AND DISPLAYED FOR 3 TO 6 D IN PVC FILM ; WHEN STEAKS WITH OR WITHOUT THE ADDITIVES WERE DISPLAYED IN HIGH OXYGEN-BARRIER FILM, LACTOBACILLUS AND/OR LEUCONOSTOC SPP WERE DOMINANT. ADDITION OF GLUCOSE (50-500 MICROGRAM/GRAM MEAT) HAD LITTLE EFFECT ON THE AEROBIC PLATE COUNT, PH, LEAN COLOUR, ODOUR AND SURFACE DISCOLOURATION SCORES OF STEAKS IN PVC OR IN HIGH-OXYGEN BARRIER FILM. ADDITION OF CITRATE OR CITRATE PLUS LACTIC ACID HAD LITTLE EFFECT EXCEPT FOR LOWERING PH AND SURFACE DISCOLOURATION SCORES.

Details

Original title: EFFECT OF ADDITION OF GLUCOSE, CITRATE AND CITRATE-LACTIC ACID ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF STEAKS FROM NORMAL AND DARK, FIRM AND DRY BEEF CARCASSES DISPLAYED IN POLYVINYL CHLORIDE FILM AND IN VACUUM PACKAGES.
Record ID : 1984-0619
Languages: English
Source: Journal of Food Protection - vol. 46 - n. 9
Publication date: 1983/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: PVC; Oxygen; Microbiology; Lactobacillus; Meat; Beef; Organoleptic property; Pseudomonas; Steak; Ph; Packaging