Liquid Smoke Effects on Escherichia Coli O157:H7, and its Antioxidant Properties in Beef Products
ESTRADA-MUÑOZ, R. ; BOYLE, E.A.E. ; MARSDEN, J.L.
Oxford, UK : Blackwell Publishing Ltd
Published 1998
Oxford, UK : Blackwell Publishing Ltd
Published 1998
| ISSN: |
1750-3841
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| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Experiments were performed to evaluate the antibacterial properties of liquid smoke (LS), against E. coli O157:H7, in model (agar) and meat systems. The effects of 8% LS on growth of E. coli O157:H7 attached to ground beef, and 1.5% LS on warmed-over flavor (WOF) in precooked beef patties were also studied. E. coli O157:H7 growth was reduced (p〈0.05) 2.3 log10 CFU/g in ground beef patties after 3d refrigerated storage. TBA numbers, aroma scores and pH values were lower (p〈0.05) in LS treated beef patties. LS reduced undesirable flavor development and may help assure the safety of beef products.
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| Type of Medium: |
Electronic Resource
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| URL: |