Meat Decontamination

Skandamis, Panagiotis; Nychas, George‐John E.; Sofos, John N.

doi:10.1002/9780813820897.ch3

Cited by 5 publications

(1 citation statement)

References 185 publications

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“…Lactic acid (LA) is a weak organic acid generally recognized as safe (GRAS) (FDA, 2016), which is naturally present in the muscle tissue (Siragusa, 1995;Muchenje et al, 2009) and is also produced by fermentative bacteria (Martinez et al, 2013;FDA, 2016). Acid decontamination with LA is considered a simple and valuable chemical strategy to improve food safety in meat products (Ricke, 2003;Skandamis et al, 2010) due to the action immediately after application (Anderson and Marshall, 2007), and also during storage, when the residual LA content exerts bacteriostatic effect on bacterial counts (Dorsa et al, 1998). However, despite LA bacteriological advantages, its application can promote surface color changes on meat (Hunt et al, 1999;Pipek et al, 2005;Hosseini and Esfahani-Mehr, 2015) resulting in economic losses (Smith et al, 2000).Beef color influences the consumer acceptability, which interfere on purchase decisions (Suman et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF LACTIC ACID ON Escherichia coli O157:H7 AND ON COLOR STABILITY OF VACUUM-PACKAGED BEEF STEAKS UNDER HIGH STORAGE TEMPERATURE

Salim¹,

Canto²,

Costa-Lima³

et al. 2017

J microb biotech food sci

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The effect of lactic acid (LA) addition on Escherichia coli O157:H7 survivability as well as the color stability was determined in vacuum-packaged beef steaks storage at 10°C for 50 days. Longissimus dorsi muscle was portioned into beef steaks and inoculated with Escherichia coli O157:H7. Afterwards, the samples were submitted at three treatments: without lactic acid addition or non-treated (NT); with 0.56 M (5%, v/v) (L5), and with 1.13 M (10%, v/v) (L10) of lactic acid addition. Same division was performed with samples non inoculated. All samples were package at vacuum and stored at 10ºC during 50 days. L10 demonstrated an efficient bacteriostatic effect (P < 0.05) against E. coli O157:H7 and total aerobic mesophilic bacteria. Nonetheless, LA induced a decrease (P < 0.05) in a* values in samples after application and during storage, promoting discoloration of beef steaks. Therefore, L10 was efficient in controlling E. coli O157:H7 even at abusive storage temperatures. However, this decontamination treatment affects negatively the color stability of beef.

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