Effect of Ethanol Rinse, Lactobacillus fermentum Inoculation, and Modified Atmosphere on Ground Chicken Meat Quality
| Autor: | Paul A. Dawson, T. Keokamnerd, I. Y. Han, James C. Acton |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
Limosilactobacillus fermentum
Meat Food Handling Lactobacillus fermentum Bacterial growth Shelf life Chicken breast chemistry.chemical_compound Animals Food science Ethanol biology Atmosphere Chemistry Inoculation food and beverages General Medicine Hydrogen-Ion Concentration biology.organism_classification Oxygen Sulfasalazine Modified atmosphere Odorants Food Microbiology Animal Science and Zoology Chickens |
| Zdroj: | Poultry Science. 86:1424-1430 |
| ISSN: | 0032-5791 |
| Popis: | Ground chicken breast meat was prepared using combinations of the following treatments: ethanol rinse before grinding, inoculation with Lactobacillus fermentum after grinding, and modified atmosphere packaging in either 90% O(2) and 10% CO(2) or 90% N(2) and 10% CO(2). Control treatments included water rinse and noninoculation with L. fermentum. Packaged meat was refrigerated and sampled for various shelf-life quality indices on d 0, 3, and 6. The inoculation with L. fermentum had little or no effect on ground meat shelf life. The ethanol-rinsed meat had lower off-odor scores and lower microbial growth compared to nonethanol rinsed meat. The high-N(2) atmosphere maintained meat color better than the high-O(2) packaging, but there was no effect on microbial growth. The combination of ethanol rinsing and high-N(2) packaging extended ground chicken quality compared with meat rinsed in water and packaged in high O(2). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|