Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks

Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks

Beef strip loins were decontaminated by spraying with solutions of various food grade acids (1.0% lactic acid, 1.0% acetic acid and an acid mixture containing 1.0% lactic acid, 2.0% acetic acid, 0.25% citric acid and 0.1% ascorbic acid) followed by vacuum packaging and storing at 4 ± 1° C. Initially...

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Veröffentlicht in:Meat science 1987, Vol.19 (3), p.217-226
Hauptverfasser: Acuff, G.R., Vanderzant, C., Savell, J.W., Jones, D.K., Griffin, D.B., Ehlers, J.G.
Format: Artikel
Sprache:eng
Schlagworte:
acetic acid
ascorbic acid
beef
citric acid
cold storage
lactic acid
meat cuts
plate count
sensory evaluation
spraying
vacuum packaging
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Zusammenfassung:Beef strip loins were decontaminated by spraying with solutions of various food grade acids (1.0% lactic acid, 1.0% acetic acid and an acid mixture containing 1.0% lactic acid, 2.0% acetic acid, 0.25% citric acid and 0.1% ascorbic acid) followed by vacuum packaging and storing at 4 ± 1° C. Initially and at days 3 and 6 of display in polyvinyl chloride (PVC) film, aerobic plate counts (APCs) of steaks fabricated from the acid treated loins that were stored for 0, 14, 28, 42, 56, 70 and 84 days were not significantly different ( P > 0.05) from the APCs of steaks fabricated from control loins.
ISSN:0309-1740
1873-4138
DOI:10.1016/0309-1740(87)90059-3