کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5792705 1109642 2012 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display
چکیده انگلیسی

Previous research indicates that lactic acid bacteria (LAB) can inhibit pathogenic bacteria. This research evaluated effects of LAB inclusion on the shelf life of traditionally packaged ground beef patties; as well as the effects and possible interaction of LAB and rosemary oleoresin (RO) on the stability of high oxygen MAP ground beef during display. In both package types, trained and consumer evaluations indicated no effect (P > 0.05) of LAB on lean color and off-odor. Display affected trained and consumer sensory evaluations and indicated declined stability over time. Thiobarbituric acid values were lower for traditionally packaged ground beef with LAB (P < 0.05) and MAP ground beef with RO or RO and LAB (P < 0.05). Overall, LAB had no effect on the shelf life and stability of traditionally or high-oxygen MAP packaged ground beef patties. Therefore, utilization of LAB in ground beef to reduce pathogenic bacteria is viable without alteration of spoilage indicators.

► Research indicates lactic acid bacteria (LAB) can inhibit pathogenic bacteria. ► LAB had no effect on the shelf life of traditionally packaged ground beef. ► LAB had no effect on the stability of high-oxygen MAP packaged ground beef. ► LAB can be used in ground beef to improve safety without altering spoilage.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 90, Issue 1, January 2012, Pages 20-27
نویسندگان
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