The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics

The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics

The effects of antimicrobial agents on ground beef were evaluated to determine if instrumental color, sensory or odor characteristics were impacted. Trimmings were treated with 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 0.5% lactic acid (LA), 10% trisodium phosphate (TSP),...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Meat science 2003-11, Vol.65 (3), p.977-984
Hauptverfasser: Jimenez-Villarreal, J.R, Pohlman, F.W, Johnson, Z.B, Brown, A.H, Baublits, R.T
Format: Artikel
Sprache:eng
Schlagworte:
Antimicrobials
Biological and medical sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Ground beef
Meat and meat product industries
Meat color
Sensory evaluation
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The effects of antimicrobial agents on ground beef were evaluated to determine if instrumental color, sensory or odor characteristics were impacted. Trimmings were treated with 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 0.5% lactic acid (LA), 10% trisodium phosphate (TSP), or an untreated control (C). Ground beef made from trimmings with CLO and TSP were similar ( P > 0.05) in L ∗ values to the control; however, samples were redder ( a ∗; P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(02)00315-7