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EFFECT OF INORGANIC POLYPHOSPHATES ON GROUND BEEF CHARACTERISTICS: MICROBIOLOGICAL EFFECTS ON FROZEN BEEF PATTIES.

Author(s) : MOLINS R. A.

Type of article: Article

Summary

MICROBIOLOGICAL EFFECTS OF 0.4% SODIUM TRIPOLYPHOSPHATE, TETRASODIUM PYROPHOSPHATE (TSPP), AND 3 COMMERCIAL PHOSPHATE BLENDS WERE STUDIED IN FROZEN: 90 DAYS 253 K (-20 DEG C) AND SUBSEQUENTLY TEMPERATURE-ABUSED: 297-298 K (24-25 DEG C), 24 HR BEEF PATTIES. PHOSPHATES DID NOT SIGNIFICANTLY REDUCE MESOPHILIC, PSYCHROTROPHIC, PRESUMPTIVE S. AUREUS AND LACTIC ACID BACTERIAL NUMBERS DURING FROZEN STORAGE OF THE PATTIES, BUT ONE OF THE COMMERCIAL BLENDS AND TSPP INHIBITED BACTERIAL GROWTH UPON SUBSEQUENT ELEVATED-TEMPERATURE ABUSE. HOWEVER, BACTERIAL INHIBITION BY PHOSPHATES DURING TEMPERATURE ABUSE WAS NOT SUFFICIENT TO PREVENT SPOILAGE OF THE PATTIES.

Details

  • Original title: EFFECT OF INORGANIC POLYPHOSPHATES ON GROUND BEEF CHARACTERISTICS: MICROBIOLOGICAL EFFECTS ON FROZEN BEEF PATTIES.
  • Record ID : 1988-1501
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 1; 1987.01-02; 46-49; 4 fig.; 2 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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