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Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage.

Author(s) : PRASAI R. K., KASTNER C. L., KENNEY P. B., KROPE D. H., FUNG D. Y. C., MEASE L. E., VOGT L. R., JOHNSON D. E.

Type of article: Article

Summary

Beef strip loins were sprayed with 1.5% (volume/volume) lactic acid before and/or after 14, 28, 56, 84, and 126 days of vacuum-packaged storage at -1.1 or +2 deg C to assess the effects on bacteria. Five different treatment combinations including a control (no spray treatment) and one treatment with prestorage acid spray followed by poststorage water spray were evaluated. Compared to the controls, 97% of all acid-treated loins had lower microbial counts throughout the storage period. Temperature main effects showed that colder temperature (-1.1 versus 2 deg C) reduced microbial growth throughout the storage period. Appropriate time of acid application in combination with colder storage temperature improved the microbiological quality of meat for at least four weeks.

Details

  • Original title: Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage.
  • Record ID : 1998-1750
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 7
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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