Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display

A. R. Hoyle Parks, M. M. Brashears, J. N. Martin, W. D. Woerner, L. D. Thompson, J. C. Brooks

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

Previous research indicates that lactic acid bacteria (LAB) can inhibit pathogenic bacteria. This research evaluated effects of LAB inclusion on the shelf life of traditionally packaged ground beef patties; as well as the effects and possible interaction of LAB and rosemary oleoresin (RO) on the stability of high oxygen MAP ground beef during display. In both package types, trained and consumer evaluations indicated no effect (P> 0.05) of LAB on lean color and off-odor. Display affected trained and consumer sensory evaluations and indicated declined stability over time. Thiobarbituric acid values were lower for traditionally packaged ground beef with LAB (P< 0.05) and MAP ground beef with RO or RO and LAB (P< 0.05). Overall, LAB had no effect on the shelf life and stability of traditionally or high-oxygen MAP packaged ground beef patties. Therefore, utilization of LAB in ground beef to reduce pathogenic bacteria is viable without alteration of spoilage indicators.

Original languageEnglish
Pages (from-to)20-27
Number of pages8
JournalMeat Science
Volume90
Issue number1
DOIs
StatePublished - Jan 2012

Keywords

  • Beef
  • Lactic acid bacteria
  • Packaging
  • Shelf life

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