Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures

Growth of pathogenic organisms such as Escherichia coli O157:H7 and Salmonella spp. can be inhibited in ground beef through the addition of certain lactic acid-producing bacteria (LAB; Lactobacillus acidophilus NP51, Lactobacillus crispatus NP35, Pediococcus acidilactici, and Lactococcus lactis ssp....

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Veröffentlicht in:	Journal of animal science 2012-02, Vol.90 (2), p.642-648
Hauptverfasser:	Hoyle Parks, A. R, Brashears, M. M, Woerner, W. D, Martin, J. N, Thompson, L. D, Brooks, J. C
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Bacteria Beef byproducts Cattle Color Consumer Product Safety Escherichia coli Escherichia coli O157 Food Microbiology Food Preservation - methods ground beef Humans Lactic acid bacteria Lactobacillaceae - growth & development Lactobacillus acidophilus Lactobacillus crispatus Lactococcus lactis Lactococcus lactis subsp. lactis Lipid peroxidation Meat - microbiology Meat - standards Meat processing Meat quality Odorants Off odor Oxidation packaging Pediococcus acidilactici Random Allocation Salmonella sensory properties Spoilage Temperature Temperature effects thiobarbituric acid Thiobarbituric Acid Reactive Substances - analysis thiobarbituric acid-reactive substances
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