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AVAILABILITY AND MICROBIAL STABILITY OF RETAIL BEEF‐SOY BLENDS
Author(s) -
BELL W.N.,
SHELEF L.A.
Publication year - 1978
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.1365-2621.1978.tb02294.x
Subject(s) - food spoilage , food science , soy protein , organoleptic , soy bean , psychrophile , chemistry , biology , bacteria , enzyme , biochemistry , genetics
The availability and microbial quality of retail beef‐soy blends in the Detroit area were investigated. Samples were stored at 4°C and microbial populations, pH, hydration and organoleptic qualities were studied from purchase day to spoilage. Retail hamburger meat, dry and re‐hydrated texturized soy protein, and blends (10‐70%) were also studied. The rate of microbial growth in the soy‐beef blends (25% soy) was faster than in beef, and spoilage was detected after 5‐6 days at 4°C. The spoilage microflora was similar to that of fresh beef, consisting predominantly of gram negative psychrophiles. Spoilage was accompanied by an increase in pH, slime formation and off‐odors. It is concluded that at levels acceptable to the consumer (approx 25% soy) beef‐soy blends spoil in a manner similar to that of ground beef and should be stored and treated as such.