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L'effet de la pulvérisation d'acide lactique sur la qualité microbiologique des faux-filets de boeuf à des moments différents pendant l'entreposage sous vide.

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

Auteurs : 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 d'article : Article

Résumé

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.

Détails

  • Titre original : Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage.
  • Identifiant de la fiche : 1998-1750
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 60 - n. 7
  • Date d'édition : 07/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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