Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Sullivan, Gary A.; Jackson-Davis, Armitra; Schrader, Kohl D.; Yuan, Xi; Kulchaiyawat, Charlwit; Sebranek, Joseph G.; Dickson, James S.

doi:10.1016/j.meatsci.2012.07.005

Cited by 29 publications

(22 citation statements)

References 29 publications

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“…Consumers demand healthier meat products that are low in chemical additives and contain healthpromoting bioactive components such as unsaturated fatty acids or antioxidants. The difficulties in the production of organic meat products are the elimination of chemical preservativesodium nitrite (Sullivan et al, 2012). To meet consumer demands, the first 'natural curing' process was developed and consisted of the addition of a natural source of nitrate to meat and a starter culture with nitrate reductase activity to produce nitrite, which generates cured meat products without nitrite addition (Sullivan et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

Karwowska

Wójciak

Dolatowski

2014

Int J of Food Sci Tech

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Summary The objective of this work was to evaluate the influence of the addition of native and autoclaved mustard seed (AMS) with combination of acid whey (AW) on the stability of organic model sausages during 30 days of vacuum storage by measuring primary and secondary products of lipid oxidation, the changes in the fatty acid composition, oxidation–reduction potential and antioxidant capacity. Briefly, the addition of AW (5%) with combination of AMS (1%) significantly increased the capacity of sausages to capture the radical cations 2,2‐azinobis(3‐ethyl‐benzothiazoline)‐6‐sulphonate at 1 day of storage which suggests that autoclaved mustard possessed significantly higher amount of phenolic acids compared with native mustard. The salted samples with mustard seed addition characterised by lower oxidation–reduction potential values (264.5–302.1 mV) during the whole storage period compared with control‐cured sample (307.3–330.5 mV). Results of conjugated dienes (CD) measurements indicated that salted meat product samples with mustard seed addition were characterised by significantly lower CD concentration (1.12–1.90 μmol mg−1 meat product) compared with control‐cured sample (1.86–2.55 μmol mg−1 meat product). The AW and mustard seed added to uncured sausage were able to protect polyunsaturated fatty acids against the oxidation comparable to nitrite.

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Section: Introductionmentioning

confidence: 99%

Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

Karwowska

Wójciak

Dolatowski

2014

Int J of Food Sci Tech

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“…Many manufactures have utilized " alternative curing" to include nitrite derived from a natural source in an effort to attain similar quality and safety properties found in traditionally cured (direct addition of purified sodium nitrite) meat and poultry products. However, lower ingoing concentrations of nitrite due to technology limitations has resulted in quality and safety shortcomings, with less inhibition of L. monocytogenes (29,36).…”

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confidence: 99%

Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

McDONNELL

Glass

Sindelar

2013

Journal of Food Protection

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The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5 % vinegar-lemon-cherry powder blend, 2.5 % buffered vinegar, and 3.0 % cultured sugar-vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8 % sodium lactate-diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate-diacetate was delayed until week 6. Compared with the control, the addition of either vinegar-lemon-cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar-vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source can enhance the safety of ready-to-eat meat and poultry products, but their efficacy is improved in products containing nitrite and with lower moisture and pH.

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“…The use of natural antimicrobials or post-lethality interventions in the manufacture of natural and organic meat products has beenstudied by several researchers and meat processors alike [8][9][10][11]. The United States Department of Agriculture Food Safety Inspection Services (USDA-FSIS) defines a post-lethality treatment as "…a lethality treatment that is applied or is effective after post-lethality exposure.…”

Section: Introductionmentioning

confidence: 99%

Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

JG¹,

JS²,

S³

2015

J Food Process Technol

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Ready-to-Eat (RTE) meat and poultry products manufactured with natural or organic methods may be at greater risk for Listeria monocytogenes growth, if contaminated, than their conventional counterparts due to the required absence of preservatives and antimicrobials. Thus, the objective of this study was to investigate the use of commercially available natural antimicrobials in combination with post-lethality interventions for the control of L. monocytogenes growth and recovery on alternatively-cured RTE ham. Antimicrobials evaluated were cranberry powder (90 MX), vinegar (DV), and vinegar and lemon juice concentrate (LV1 X). Post-lethality interventions studied included high hydrostatic pressure at 400 MPa (HHP), lauricarginate (LAE), octanoic acid (OA), and post-packaging thermal treatment (PPTT). Viable L. monocytogenes on modified Oxford (MOX) and thin agar layer (TAL) media were monitored through 98 days of product storage at 4 ± 1°C. The post-lethality treatments of HHP, OA, and LAE significantly reduced initial viable L. monocytogenes numbers compared to the control, regardless of the antimicrobial ingredient used in the formulation while PPTT did not. Only when used in combination with DV and LV1 X did HHP, OA, and LAE exhibit sustained suppression, of L. monocytogenes recovery and growth throughout refrigerated storage. As a result, the use of natural antimicrobial ingredients such as DV and LV1 X in combination with post-lethality interventions such as HHP, LAE, and OA represents an effective multi-hurdle approach that could be instituted by manufacturers of organic and natural processed meat and poultry products for L. monocytogenes control.

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Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Cited by 29 publications

References 29 publications

Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

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