Lactic acid concentration as an indicator of acceptability in refrigerated or freeze-thawed ground beef.
Lactic acid concentrations increased in refrigerated and freeze-thawed anaerobically stored ground beef. Bacterial counts were higher in refrigerated samples, but the ratios of gram-positive bacteria in refrigerated and freeze-thawed samples were the same. No differences in appearance or odor between refrigerated and freeze-thawed samples were noted after 2 days of aerobic storage. Initial lactic acid concentration can be used to predict the shelf life of frozen beef.
Nassos
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Western Regional Research Center, United States Department of Agriculture, Berkeley, California 94710.
King
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Stafford
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D000332:Aerobiosis; D000693:Anaerobiosis; D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002417:Cattle; D005516:Food Microbiology; D005519:Food Preservation; D005615:Freezing; D007773:Lactates / Q000032:analysis*; D019344:Lactic Acid; D008460:Meat; D012034:Refrigeration; D013997:Time Factors
D007773:Lactates; D019344:Lactic Acid