Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round Steaks
- Additional Document Info
- View All
Large increases in counts cf Leuconostoc spp., Lactobacillus coryneformis , Lactobacillus plantarum , Lactobacillus viridescens and Lactobacillus curvatus occurred over a 28-d display period when aseptically fabricated steaks were inoculated with 103 to 104 cells/cm2 of these species and then were vacuum-packaged. With Lactobacillus cellobiosus 2, Serratia liquefaciens or Hafnia alvei as inoculum, increases in count were much smaller. Counts of L. cellobiosus 1, Brochothrix thermosphacta , a Moraxella sp. and Alteromonas putrefaciens of inoculated steaks decreased during display. With a higher inoculum (106 cells/cm2), increases in counts of lactic acid bacteria usually were smaller. Some lactic acid bacteria caused marked decreases (0.2 to 0.5) in the pH of the meat surface. Changes in surface discoloration of uninoculated and inoculated steaks over a 28-d display period were not significant (P>0.05). Off-odor scores of both uninoculated and inoculated steaks were lower (more off-odor) after display but few of the differences were significant. Off-odors of steaks inoculated with lactic acid bacteria were described as "sour", "buttermilk", "sulfur-like" and "H2S".
author list (cited authors)
HANNA, M. O., SAVELL, J. W., SMITH, G. C., PURSER, D. E., GARDNER, F. A., & VANDERZANT, C.
complete list of authors
Hanna, MO||Savell, JW||Smith, GC||Purser, DE||Gardner, FA||Vanderzant, C