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Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures.
MedLine Citation:
PMID:  22064744     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Growth of pathogenic organisms such as Escherichia coli O157:H7 and Salmonella spp. can be inhibited in ground beef though addition of certain lactic acid producing bacteria (LAB; Lactobacillus acidophilus NP51, Lactobacillus crispatus NP35, Pediococcus acidilactici, and Lactococcus lactis ssp. Lactis). This study evaluated the effects of LAB inclusion on the organoleptic and biochemical properties typically associated with spoilage in traditionally packaged ground beef displayed at abusive (10°C) temperatures for 36 h. Trained and untrained panelist evaluations of lean color and off-odor, as well as instrumental color analyses, did not indicate an effect on spoilage traits due to LAB utilization (P > 0.05). However, display length affected each variable independently and was indicative of decreased stability and acceptability as display time (h) increased (P < 0.05). Thiobarbituric acid (TBA) values were lower for ground beef with added LAB (P < 0.05), but likely can be related to bacterial degradation of lipid oxidation by-products, as no reduction in organoleptic traits due oxidation was noted between treatments. Overall, LAB did not adversely influence the spoilage characteristics of traditionally packaged ground beef displayed at abusive temperatures for up to 36 h. Furthermore, biochemical and sensory indicators of spoilage were present for all treatments at the conclusion of display. Therefore, LAB can be added to ground beef in traditional packaging as a processing intervention without masking or delaying the expected spoilage characteristics.
Authors:
A R Hoyle Parks; M M Brashears; W D Woerner; J N Martin; L D Thompson; J C Brooks
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-11-7
Journal Detail:
Title:  Journal of animal science     Volume:  -     ISSN:  1525-3163     ISO Abbreviation:  -     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-11-8     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8003002     Medline TA:  J Anim Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Affiliation:
International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, Texas, 79409 USA.
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