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Titre :
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Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water, alkaline, or organic acid washes
|
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Auteurs :
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W. Dorsa ;
C. Cutter ;
G. Siragusa
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Type de document :
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article/chapitre/communication
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|
Année de publication :
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1998
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|
Format :
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p. 1615-1622
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Langues:
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= Anglais
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Catégories :
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QUALITE DES PRODUITS ALIMENTAIRES
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Mots-clés:
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VIANDE HACHEE
;
REFRIGERATION
;
CARCASSE
;
BOEUF
;
ACIDE ACETIQUE
;
ACIDE LACTIQUE
;
EAU CHAUDE
;
BACTERIE PATHOGENE
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Résumé :
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The effects of 2% (vol/vol) lactic acid (LA), 2% (vol/vol) acetic acid (AA), 12% (wt/vol) trisodium phosphate (TSP), 72 °C water (HW), and 32°C water (W) washes on bacterial populations which were introduced onto beef carcass surfaces after wash treatments were determined up to 21 days of storage at 4°C of packaged ground beef prepared from the treated and inoculated carcasses. Beef carcass necks were collected from cattle immediately after harvest and subjected to the above treatments or left untreated (control). Neck meat was then inoculated with low levels (ca.
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Source :
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Journal of Food Protection, vol.61, n°12
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