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

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.