Effect of Addition of Glucose, Citrate and Citrate-Lactic Acid on Microbiological and Sensory Characteristics of Steaks from Normal and Dark, Firm and Dry Beef Carcasses Displayed in Polyvinyl Chloride Film and in Vacuum Packages 1.
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Pseudomonas spp. and Brochothrix thermosphacta were a major or dominant part of the microbial flora of normal and dark, firm and dry (DFD) beef steaks with or without added glucose, citrate or citrate plus lactic acid and displayed for 3 to 6 d in polyvinyl chloride (PVC) film. When normal and DFD steaks with or without the additives were displayed in high oxygen-barrier film, Lactobacillus and/or Leuconostoc spp. were dominant. Addition of glucose (50-500 g/g meat) had little, if any, effect on the aerobic plate count (APC), pH, lean color, odor and surface discoloration scores of both normal and DFD steaks displayed in PVC or in high-oxygen barrier film. Addition of citrate or citrate plus lactic acid also had little effect on steaks except for lowering pH values and surface discoloration scores of steaks.
