Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef
| Autor: | Jacob R. Segers, Karina G. Martino, Amudhan Ponrajan, Alexander M. Stelzleni, Bradley K. Lowe, T. Dean Pringle, Mark Harrison, R. O. McKeith, Jake H. Mulligan |
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| Rok vydání: | 2011 |
| Předmět: |
Meat
Time Factors Vacuum Food Handling Sodium Colony Count Microbial chemistry.chemical_element Food Contamination Acetates Shelf life medicine.disease_cause Escherichia coli O157 Sodium Citrate Microbiology chemistry.chemical_compound Brining Sodium diacetate Food Preservation Sodium citrate medicine Animals Humans Food science Citrates Organism growth Escherichia coli Acetic Acid Dose-Response Relationship Drug Chemistry Food Packaging Psychrotrophic bacteria Consumer Product Safety Food Microbiology Cattle Salts Food Science |
| Zdroj: | Journal of food protection. 74(3) |
| ISSN: | 1944-9097 |
| Popis: | The objective of this research was to examine the effects of sodium citrate plus sodium diacetate or buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria when incorporated in brine solutions for injected beef. Two experiments were conducted in which 30 top rounds and 30 top sirloins were injected (110%) to contain (i) 0.5% sodium chloride and 0.4% sodium tripolyphosphate as the control (CNT); (ii) CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D); or (iii) CNT with 2% buffered vinegar (VIN) in the final product. For the E. coli challenge, muscles were surface inoculated to target 6 log CFU/cm(2). After injection and 10 days of storage in a vacuum package (4°C), one half of each muscle was sampled raw and the other half was cooked to an internal temperature of 60°C with a 12-min hold. For raw samples, a significant reduction of 0.6 and 1.0 log CFU/g of E. coli O157:H7 was observed in both SC + D- and VIN-injected top rounds and sirloins, respectively. All cooked samples were E. coli O157:H7 negative. For psychrotrophic analysis, subprimals were injected and vacuum packaged for 10 days at 0 ± 1°C. After 10 days of storage, steaks were fabricated and placed in aerobic display (4 ± 1°C) for 1, 7, 14, and 21 days. Psychrotrophic organism growth was restricted in SC + D and VIN samples when compared with CNT on all days except day 1. Sodium citrate plus sodium diacetate or buffered vinegar may improve the safety and shelf life of multineedle brine-injected beef. |
| Databáze: | OpenAIRE |
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