Microbiological, sensory, color and chemical characteristics of vacuum-packaged ground beef patties and cooked beef top rounds treated with the salts of various organic acids /
(Aerobic Plate Counts). Positive flavor notes associated
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (Aerobic Plate Counts). Positive flavor notes associated 0. I % sodium propionate. Lipid oxidation and water activity 0.2% sodium propionate. Cooked roast beef color was enhanced 4'C. Addition of sodium lactate alone or in combination with activity. Lean color of the patties also was improved by the addition of sodium lactate alone or in combination with addition. addition. In Phase 11, cooked vacuum-packaged beef top rounds by the additon of sodium lactate alone or in combination with combination with 0. 1 or 0.2% sodium propionate were stored combination with sodium propionate and pH and cooked yield containing 3% sodium lactate or 3 or 4% sodium lactate in decreasing microbiological growth, decreasing negative flavor for up to 84 days at 4'C. Addition of any of the treatments notes associated with lipid oxidation and decreasing water packaged ground beef patties containing sodium lactate, sodium propionate increased the shelf life of the patties by sodium propionate, sodium acetate and sodium citrate at sodium propionate. Lipid oxidation as measured by TBA (2- tended to be highest in roasts containing 3% sodium lactate + The study was conducted in two phases. In Phase 1, vacuum- thiobarbituric acid) analysis was unaffected by treatment to the roasts in this phase greatly reduced total APCs various levels and combinations were stored up to 28 days at were decreased by the addition of sodium lactate in were increased with any level and combination of ingredient with fresh beef were enhanced by ingredient addition and |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | x, 87 leaves ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |