Microbial and Oxidative Changes in Low-Fat Ground Beef During Simulated Retail Distribution |
| |
| Authors: | W.R. EGBERT D.L. HUFFMAN C.M. CHEN W.R. JONES |
| |
| Affiliation: | Author Egbert, is affiliated with Archer Daniels Midland Co., Decatur, IL 62526. Authors Huffman and Jones are with the Dept. of Animal and Dairy Sciences, Auburn University, AL 36849. Author Chen is affiliated with North Side Packing Co., Arnold, PA 15068. |
| |
| Abstract: | A low-fat ground beef product containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan-based) was compared to a low-fat, all-beef control during simulated commercial manufacturing and retail distribution. Few differences were found in oxidative stability and microbial growth of the two. No differences (P>0.05) were found in aerobic plate counts, populations of psychrotrophs or mold and yeast populations for the two products. Hunter color ‘a’ values (redness) and overall color scores for surface color were higher (P<0.05) for the carrageenan-based product than the all-beef product. Retail display of low-fat products in aerobic packaging resulted in greater (P<0.05) product discoloration than anaerobic retail display. |
| |
| Keywords: | beef microbes oxidation color storage distribution |
|
|
