EFFECT OF LACTIC ACID ON Escherichia coli O157:H7 AND ON COLOR STABILITY OF VACUUM-PACKAGED BEEF STEAKS UNDER HIGH STORAGE TEMPERATURE

The effect of lactic acid (LA) addition on Escherichia coli O157:H7 survivability as well as the color stability was determined in vacuum-packaged beef steaks storage at 10°C for 50 days. Longissimus dorsi muscle was portioned into beef steaks and inoculated with Escherichia coli O157:H7. Afterwards...

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Veröffentlicht in:	Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2017-02, Vol.6 (4), p.1054-1058
Hauptverfasser:	Ana Paula A A, Anna C V C, Canto, S, Costa-Lima, Bruno R C, Simoes, Julia S, Panzenhagen, Pedro H N, Franco, Robson M, Silva, Teófilo J P, Conte-Junior, Carlos A
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Bacteria Beef Color Decontamination Discoloration E coli Escherichia coli Lactic acid Mesophilic bacteria Stability Storage temperature Survivability Temperature effects Vacuum
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