Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth Academic Article

abstract

• Ground beef muscle) retreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate or not pretreated (NPT) @ was mixed with sodium lactate (3%), ascorbate (0. 05%), tripolyphosphate (0.5%), citrate (0.5%), or water only and aerobically refrigerated for 0-18 days. More TBA-reactive substances (TBARS) were accumulated in PT than in NPT samples. Only lactate was antimicrobial and resulted in higher TBARS in the NPT. Ascorbate and citrate resulted in lower TBARS in both PT and NPT meat. TBARS correlated with 18:2 acid losses only in microbially controlled (PT) samples. Ascorbate and citrate reduced overall off-odor scores in the PT and discoloration in both NPT and PT samples.

authors

• Acuff, Gary

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Rhee, K. S., Krahl, L. M., Lucia, L. M., & Acuff, G. R.

citation count

• 34

complete list of authors

• Rhee, KS||Krahl, LM||Lucia, LM||Acuff, GR

publication date

• November 1997

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Aerobically Refrigerated
• Antioxidants
• Beef
• Lipid Oxidation
• Microbes

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1997.tb12245.x

start page

• 1205

end page

• 1210

volume

• 62

issue

• 6

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1997.tb12245.x