Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth

Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth

Ground beef muscle pretreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate or not pretreated (NPT) was mixed with sodium lactate (3%), ascorbate (0.05%), tripolyphosphate (0.5%), citrate (0.5%), or water only and aerobically refrigerated for 0-18 days. More TBA-reactive substances (TBAR...

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Veröffentlicht in:Journal of food science 1997-11, Vol.62 (6), p.1205-1210
Hauptverfasser: Rhee, K.S. (Texas AandM Univ., College Station, TX.), Krahl, L.M, Lucia, L.M, Acuff, G.R
Format: Artikel
Sprache:eng
Schlagworte:
aerobically refrigerated
ANTIOXIDANTES
ANTIOXIDANTS
ANTIOXYDANT
BEEF
Biological and medical sciences
CARNE DE RES
Food industries
Food science
Fundamental and applied biological sciences. Psychology
lipid oxidation
Meat and meat product industries
microbes
Microbiology
Oxidation
Refrigeration
VIANDE BOVINE
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Zusammenfassung:Ground beef muscle pretreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate or not pretreated (NPT) was mixed with sodium lactate (3%), ascorbate (0.05%), tripolyphosphate (0.5%), citrate (0.5%), or water only and aerobically refrigerated for 0-18 days. More TBA-reactive substances (TBARS) were accumulated in PT than in NPT samples. Only lactate was antimicrobial and resulted in higher TBARS in the NPT. Ascorbate and citrate resulted in lower TBARS in both PT and NPT meat. TBARS correlated with 18:2 acid losses only in microbially controlled (PT) samples. Ascorbate and citrate reduced overall off-odor scores in the PT and discoloration in both NPT and PT samples
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1997.tb12245.x