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Croissance bactérienne dans des steaks hachés préparés à partir de viande d'animaux nourris avec des aliments contenant ou non un supplément de vitamine E.

Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E.

Auteurs : CABEDO L., SOFOS J. N., SMITH G. C.

Type d'article : Article

Résumé

Use of beef from animals fed supplemental vitamin E resulted in ground beef patties which, when stored at 4 deg C, maintained visually acceptable color longer than did patties made from control beef, but effects on microbial growth were less pronounced. In general, use of high-vitamin E beef versus control beef in patty manufacture had no major effect on populations of aerobic bacteria, coliforms, sorbitol-negative bacteria, or L. monocytogenes in ground beef patties displayed at 4 or 12 deg C. Overall, changes in bacterial populations were similar in ground beef patties derived from meat from animals with or without added vitamin E in their diets, but control ground beef became visually unacceptable sooner.

Détails

  • Titre original : Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E.
  • Identifiant de la fiche : 1999-0276
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 1
  • Date d'édition : 01/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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