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TECHNOLOGICAL ROLE OF FOOD ORGANIC ACIDS IN THE REFRIGERATED STORAGE OF GROUND MEAT.

ROLE TECHNOLOGIQUE DES ACIDES ORGANIQUES ALIMENTAIRES DANS LA CONSERVATION DES VIANDES HACHEES REFRIGEREES.

Author(s) : BOUVARD E.

Type of article: Article

Summary

THE ACIDIFICATION OF GROUND BEEF RESULTS IN A SLACKENING OF THE GROWTH OF THE PREDOMINATING MICROBIAL FLORA DURING 14 DAY STORAGE AT 275-277 K (2-4 DEG C). THIS PROCESS DEPENDS ON PH, MEAT AND ADDED ACID. IT IS PARTICULARLY MARKED FOR GROUND MEATS WITH A PH NOT HIGHER THAN 5.2 IN THE CASE OF ADDITION OF LACTIC ACID, WITH A PH NOT HIGHER THAN 5.4 IN THE CASE OF ADDITION OF HYDROCHLORIC ACID, OF WHICH THE ANTIMICROBIAL EFFECT IS MORE MARKED FOR MEATS WITH THE SAME PH. THIS REMAINS STEADY FOR A LONGER TIME IN MEATS WITH ADDED HYDROCHLORIC ACID THAN IN THOSE WITH ADDED LACTIC ACID. THE COLOUR OF MEAT BECOMES GREYISH AT THE SURFACE IF THE PH IS NOT HIGHER THAN 5.4, BUT THE GROUND COLOUR REMAINS RED. THIS SHOULD NOT, A PRIORI, MAKE ONE REJECT ACIDIFICATION AS A BACTERIOSTATIC PROCEDURE. G.G.

Details

  • Original title: ROLE TECHNOLOGIQUE DES ACIDES ORGANIQUES ALIMENTAIRES DANS LA CONSERVATION DES VIANDES HACHEES REFRIGEREES.
  • Record ID : 1984-1038
  • Languages: French
  • Source: Filière Viande - n. 53
  • Publication date: 1983/02
  • Document available for consultation in the library of the IIR headquarters only.

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