title: 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.
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.
authors.affiliation: International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409, USA.
authors.forename: A R
authors.initials: AR
authors.lastname: Hoyle Parks
authors.forename: M M
authors.initials: MM
authors.lastname: Brashears
authors.forename: J N
authors.initials: JN
authors.lastname: Martin
authors.forename: W D
authors.initials: WD
authors.lastname: Woerner
authors.forename: L D
authors.initials: LD
authors.lastname: Thompson
authors.forename: J C
authors.initials: JC
authors.lastname: Brooks
mesh_terms: D000818:Animals; D001272:Atmosphere; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods; D061353:Food Storage; D006801:Humans; D007778:Lactobacillus; D017045:Lactococcus; D008461:Meat Products / Q000032:analysis / Q000382:microbiology / Q000592:standards*; D009812:Odorants; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D027542:Rosmarinus / Q000737:chemistry*; D013997:Time Factors
chemical_list: D010936:Plant Extracts; C018620:oleoresins