ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15697.x
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