Microbial shelf life of chub-packaged ground beef from four large U.S. processing plants
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چکیده
منابع مشابه
Bacteriological quality and shelf life of ground beef.
The bacteriological quality of unfrozen raw ground beef was evaluated after 0, 3, 6, 9, 12, 15, and 18 days of storage at 29 +/- 1 F (-1.7 +/- 0.6 C). At the time of fabrication, all of the ground beef samples contained 10(6) or fewer total aerobic and psychrotrophic bacteria/g; 81% contained 100 or fewer coliforms/g; 94% contained 100 or fewer Escherichia coli/g; and all of the samples contain...
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In the present study, the effect of different concentrations of cell-free supernatant (CFS; 10.00 and 35.00 mg g-1) of Lactobacillus salivarius (Ls-BU2) on chemical, microbial and sensorial specifications of ground beef stored under the refrigerated condition was investigated. The antibacterial activity of CFS on Escherichia coli was also assessed. According to agar...
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The objective of this study was to determine the effect of feeding zilpaterol hydrochloride (ZH) on the shelf life and stability of ground beef. Beef knuckles and plates were obtained from USDA Select beef heifer carcasses from control (CON) animals or those supplemented with ZH (8.33 mg/kg of dietary DM basis) for the last 20 d of the finishing period. Subprimals were coarsely ground and blend...
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Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.
متن کاملSpoilage 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: Kansas Agricultural Experiment Station Research Reports
سال: 1998
ISSN: 2378-5977
DOI: 10.4148/2378-5977.1913