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 |
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| creator | Rhee, K.S. (Texas AandM Univ., College Station, TX.) Krahl, L.M Lucia, L.M Acuff, G.R |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1997.tb12245.x |
| format | Article |
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(Texas AandM Univ., College Station, TX.)</creatorcontrib><creatorcontrib>Krahl, L.M</creatorcontrib><creatorcontrib>Lucia, L.M</creatorcontrib><creatorcontrib>Acuff, G.R</creatorcontrib><title>Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth</title><title>Journal of food science</title><description>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</description><subject>aerobically refrigerated</subject><subject>ANTIOXIDANTES</subject><subject>ANTIOXIDANTS</subject><subject>ANTIOXYDANT</subject><subject>BEEF</subject><subject>Biological and medical sciences</subject><subject>CARNE DE RES</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipid oxidation</subject><subject>Meat and meat product industries</subject><subject>microbes</subject><subject>Microbiology</subject><subject>Oxidation</subject><subject>Refrigeration</subject><subject>VIANDE BOVINE</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqVkUtv1DAUhSMEEkPhJyBZFdukvn7ECSuGQodHBYJp1aV1k9iDh0xSbJfO_HscMiprvLGvffyd6-MsOwVaQBpn2wJ4KXNWMiigrlURG2BMyGL_KFuAkjTnlYDH2YJSxnIAoZ5mz0LY0qnm5SLbLYfoxr3rMLrf5gxTtXOtHxuHPTHWmjYGgkNHrt4uv6-JGwia6bTFvj8Qb6x3G-Mxmo40xliCIW32f-s4kn-ojR_v44_n2ROLfTAvjvNJdn3x_ur8Q375dfXxfHmZt5JSmQtRKVMittApBQY6a6iE1pZKtlxZbBQogEY2vGSWp3WTvMHYDg2zXVXxk-x05t768dedCVFvxzs_JEsNteCqTg5J9HoWpR5DSE_Rt97t0B80UD2lq7d6SldP6eopXX1MV-_T5VdHBwwpC-txaF14IDAQTNA6yd7MsnvXm8N_GOhPF-_WwKhMiHxGuBDN_gGB_qcuFVdS33xZafVtRaub6rNWSf9y1lscNW586up6PcGpUiJ9-h8I86iS</recordid><startdate>199711</startdate><enddate>199711</enddate><creator>Rhee, K.S. 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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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1997.tb12245.x</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of food science, 1997-11, Vol.62 (6), p.1205-1210 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | 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 |
| title | Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth |
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