MICROBIOLOGICAL AND SOME PHYSICAL AND CHEMICAL CHANGES IN VACUUM-PACKAGED BEEF STEAKS TREATED WITH COMBINATIONS OF POTASSIUM SORBATE, PHOSPHATE, SODIUM CHLORIDE AND SODIUM ACETATE.

Author(s) : UNDA J. R., MOLINS R. A., WALKER H. W.

Type of article: Article

Summary

FRESH RIB EYE STEAKS WERE EXAMINED FOR MICROBIOLOGICAL, LIPID OXIDATION, PH, COLOUR AND WEIGHT CHANGES AFTER IMMERSION IN WATER OR IN AQUEOUS SOLUTIONS OF A PHOSPHATE BLEND AND OF A MIXTURE OF POTASSIUM SORBATE, PHOSPHATES, SODIUM CHLORIDE AND SODIUM ACETATE AND SUBSEQUENT VACUUM PACKAGING. KEEPING CHARACTERISTICS OF STEAKS WERE MONITORED DURING 12-WEEK STORAGE AT 275-277 K (2-4 DEG C). MESOPHILIC, PSYCHROTROPHIC, ANAEROBIC AND FACULTATIVE ANAEROBIC BACTERIA AND LACTOBACILLI WERE STRONGLY INHIBITED IN STEAKS TREATED WITH THE COMPOSITION THAT CONTAINED POTASSIUM SORBATE, WHEREAS GROWTH OF ENTEROBACTERIACEAE WAS SUPPRESSED. COMPOSITIONS CONTAINING PHOSPHATES WITH OR WITHOUT POTASSIUM SORBATE PROTECTED LIPIDS, INCREASED SOLUTION UPTAKE AND DECREASED PURGE IN STEAKS WITHOUT AFFECTING MEAT COLOUR.

Details

Original title: MICROBIOLOGICAL AND SOME PHYSICAL AND CHEMICAL CHANGES IN VACUUM-PACKAGED BEEF STEAKS TREATED WITH COMBINATIONS OF POTASSIUM SORBATE, PHOSPHATE, SODIUM CHLORIDE AND SODIUM ACETATE.
Record ID : 1991-0695
Languages: English
Source: Ital. J. Food Sci. - vol. 55 - n. 2
Publication date: 1990
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: Oxidation; Microbiology; Lipid; Vacuum; Meat; Chilling; Beef; Acetate; Organoleptic property; Steak; Sorbate; Chemical property; Phosphate; Potassium; Immersion; Packaging; Colour; Water; Additive; Chloride