Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat quality.
Ground chicken breast meat was prepared using combinations of the following treatments: ethanol rinse before grinding, inoculation with Lactobacillus fermentum after grinding, and modified atmosphere packaging in either 90% O(2) and 10% CO(2) or 90% N(2) and 10% CO(2). Control treatments included water rinse and noninoculation with L. fermentum. Packaged meat was refrigerated and sampled for various shelf-life quality indices on d 0, 3, and 6. The inoculation with L. fermentum had little or no effect on ground meat shelf life. The ethanol-rinsed meat had lower off-odor scores and lower microbial growth compared to nonethanol rinsed meat. The high-N(2) atmosphere maintained meat color better than the high-O(2) packaging, but there was no effect on microbial growth. The combination of ethanol rinsing and high-N(2) packaging extended ground chicken quality compared with meat rinsed in water and packaged in high O(2).
Keokamnerd
T
T
Department of Food Science and Human Nutrition, Clemson University, South Carolina 29634, USA.
Acton
J C
JC
Han
I Y
IY
Dawson
P L
PL
D000818:Animals; D001272:Atmosphere / Q000737:chemistry*; D002645:Chickens; D000431:Ethanol / Q000494:pharmacology*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D052197:Limosilactobacillus fermentum / Q000187:drug effects* / Q000502:physiology; D008460:Meat / Q000382:microbiology* / Q000592:standards*; D009812:Odorants; D010100:Oxygen / Q000494:pharmacology; D012460:Sulfasalazine
D000431:Ethanol; D012460:Sulfasalazine; D010100:Oxygen