Lactic acid concentration as an indicator of acceptability in refrigerated or freeze-thawed ground beef

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Lactic acid concentration as an indicator of acceptability in refrigerated or freeze-thawed ground beef.

Lactic acid concentrations increased in refrigerated and freeze-thawed anaerobically stored ground beef. Bacterial counts were higher in refrigerated samples, but the ratios of gram-positive bacteria in refrigerated and freeze-thawed samples were the same. No differences in appearance or odor between refrigerated and freeze-thawed samples were noted after 2 days of aerobic storage. Initial lact...

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Relationship between lactic acid concentration and bacterial spoilage in ground beef.

Lactic acid concentration correlated with organoleptic spoilage of refrigerated, coarsely ground beef stored in casings with low oxygen permeability. The samples were assayed over time for lactic acid concentration, total aerobic plate count, percentage of gram-positive organisms, and pH. Lactic acid increased in all samples, as did the bacterial counts and percentage of gram-positive organisms...

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Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles

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Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures.

Growth of pathogenic organisms such as Escherichia coli O157:H7 and Salmonella spp. can be inhibited in ground beef through the addition of certain lactic acid-producing bacteria (LAB; Lactobacillus acidophilus NP51, Lactobacillus crispatus NP35, Pediococcus acidilactici, and Lactococcus lactis ssp. lactis). This study evaluated the effects of LAB inclusion on the organoleptic and biochemical p...

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ژورنال

عنوان ژورنال: Applied and Environmental Microbiology

سال: 1988

ISSN: 0099-2240,1098-5336

DOI: 10.1128/aem.54.3.822-823.1988