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Microbiological and sensory attributes of retail cuts of beef treated with acetic and lactic acid solutions.

Author(s) : KOTULA K. L., THELAPPURATE R.

Type of article: Article

Summary

An aqueous acetic or lactic acid treatment of retail beef reduced total CFU (colony forming units) and E. coli numbers immediately after treatment, but the magnitude was less than 1 log. However, a residual influence was observed so that after 3 and 9 days both acid treatments inhibited total CFU and E. coli growth up to 2 logs compared with the non-treated control samples.

Details

  • Original title: Microbiological and sensory attributes of retail cuts of beef treated with acetic and lactic acid solutions.
  • Record ID : 1995-1666
  • Languages: English
  • Source: Journal of Food Protection - vol. 57 - n. 8
  • Publication date: 1994/08
  • Document available for consultation in the library of the IIR headquarters only.

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