EFFECT OF ACID TREATMENT OF BEEF STRIP LOIN STEAKS ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS Academic Article uri icon

abstract

  • Surfaces of beef steaks were sprayed with 1% lactic acid, 1% acetic acid or a mixture of 1% lactic acid, 2% acetic acid, 0.25% citric acid and 0.1% ascorbic acid. They were then displayed in either polyvinyl chloride (PVC) film for 0-6 days or in high-oxygen barrier (HOB) film for 0-28 days. In most comparisons, aerobic plate counts, pH and scores for lean color, surface discoloration, fat color, overall appearance and off-odor of treated steaks were not consistently different (P > 0.05) from those of control steaks. 1987.

published proceedings

  • INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

author list (cited authors)

  • DIXON, Z. R., VANDERZANT, C., ACUFF, G. R., SAVELL, J. W., & JONES, D. K.

citation count

  • 33

complete list of authors

  • DIXON, ZR||VANDERZANT, C||ACUFF, GR||SAVELL, JW||JONES, DK

publication date

  • November 1987