Effect of lactic acid and lactic acid bacteria on growth of spoilage microorganisms in vacuum-packaged beef.

摘要

Surface application of lactic acid and lactic acid bacteria (LAB) in meat substrates was reported as a means to control spoilage populations. The objective of this work was to determine the effect of LAB inoculation and lactic acid on development of spoilage bacteria in vacuum-packaged beef. Finely cut meat was inoculated with Pseudomonas fluorescens, Brochothrix thermosphacta and Lactobacillus minor, and treated with a LAB inoculum (Lactobacillus carnis, Lactobacillus pentosus and Staphylococcus carnosus) and lactic acid (200 mg/100 g of meat). The samples were vacuum-packaged and stored for 12 and 6 days at 4 and 20C, respectively. Aerobic bacteria, Enterobacteriaceae species, Pseudomonas spp., B. thermosphacta, and heterofermentative LAB counts and pH were analyzed. Lactic acid was the most efficient treatment for controlling spoilage populations. LAB should be considered only as an additional factor parallel to other preservation methods to keep spoilage populations low enough as to extend meat shelf life..