Several organic acids have been accepted by the EU as non toxic food grade additives, to control spoilage and maintain fresh appearance in raw meat. Research has confirmed the antibacterial effect of certain organic acids such as acetic, propionic, sorbic, fumaric and citric acids on fresh beef (Anderson 1992; Dickson and Siragusa, 1994, Podolak et al., 1996). However many of these trials have been focused on spraying the acids onto the surface of meat, while little attention has been given to evaluating their effectiveness when mixed into ground beef. The work described here deals with the effect of a mixture of organic acids on the microbial contamination and appearance of minced meat.Forequarter muscles from three beef carcasses were removed 48h after slaughter. The meat from each carcass was cut into cubes and kept separate during storage for a further 24h at 2 °C. Half of the meat from each carcass was treated with a commercial preparation (BOMBAL, Van Hees; FISPAK Ltd.) containing the following organic acids; sodium acetate, sodium ascorbate, citric acid and ascorbic acid at a rate of 5g BOMBAL/kg of diced meat.
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fourth publication in the Florida 4-H Tailgateseries, and it discusses smoking and slow cooking meat. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016. http://edis.ifas.ufl.edu/4h375
Several organic acids have been accepted by the EU as non toxic food grade additives, to control spoilage and maintain fresh appearance in raw meat. Research has confirmed the antibacterial effect of certain organic acids such as acetic, propionic, sorbic, fumaric and citric acids on fresh beef (Anderson 1992; Dickson and Siragusa, 1994, Podolak et al., 1996). However many of these trials have been focused on spraying the acids onto the surface of meat, while little attention has been given to evaluating their effectiveness when mixed into ground beef. The work described here deals with the effect of a mixture of organic acids on the microbial contamination and appearance of minced meat.Forequarter muscles from three beef carcasses were removed 48h after slaughter. The meat from each carcass was cut into cubes and kept separate during storage for a further 24h at 2 °C. Half of the meat from each carcass was treated with a commercial preparation (BOMBAL, Van Hees; FISPAK Ltd.) containing the following organic acids; sodium acetate, sodium ascorbate, citric acid and ascorbic acid at a rate of 5g BOMBAL/kg of diced meat.
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