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EFFECT OF SPRAY SANITATION TREATMENT AND GASEOUS ATMOSPHERES ON THE STABILITY OF PREPACKAGED FRESH BEEF
Author(s) -
BALA K.,
STRINGER W. C.,
NAUMANN H. D.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12593.x
Subject(s) - food science , acetic acid , contamination , chemistry , biology , biochemistry , ecology
Acetic acid (4%) solution reduced significantly (P < 0.05) the microbial load on the surface of the beef short loins. Steaks cut from spray sanitized loins had significantly (P < 0.05) lower microbial counts than steaks from control loins. Statistical analysis revealed that the acetic acid spray sanitation did not adversely affect color desirability, color score of the prepackaged beef steaks or cause any discoloration. Hence, this could be employed under normal processing conditions to reduce the surface contamination and to retard microbial growth on the surface of steaks cut from beef short loins. Gaseous atmosphere containing 15% CO 2 plus 85% O 2 was significantly (P < 0.05) effective in controlling the growth of microogranisms on the surface of the prepackaged beef steaks and in maintaining the desirable bright red color of fresh prepackaged beef steaks for at least 20 days.