Polyvinylchloride-packaged loin strip steaks from vacuum-packaged beef strip loinsdecontaminated with lactic acid and stored for up to 126 days

摘要

Aerobic plate counts (APCs), presence/absence of Listeria monocytogenes andSalmonella spp., and visual color evaluationswere used to determine the microbiologicaland display quality of steaks fabricated frombeef strip loins sprayed with lactic acid (1.5%v/v) or water before, after, o r both before andafter vacuum storage (14, 28, 56, 84, or 126days) at either 30 ̊or 36 ̊F compared tononsprayed or nonstored controls. Lacticacid applied pre- and poststorage (126 days)at 30 ̊F reduced APCs of steak s up to 2 log(99%). L. monocytogenes and Salmonellaspp. were absent from all steaks. Lactic acidcaused slightly more rapid colordeterioration, resulting in slightly shorterdisplay-life for steaks.