title: Effect of chemical dips on unchilled fresh beef inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and Stored at 30°C and 20°C.
abstract: The antimicrobial effect of three chemical dips (A: potassium sorbate, 20g; sodium acetate, 5g; sodium chloride, 5g; water, 100 ml. B: potassium sorbate, 20g; sodium acetate, 5g; sodium chloride, 5g; propylene glycol, 20 ml; glycerol, 10 ml; water, 70 ml and 0·5N NaOH to pH 10. C: potassium sorbate, 10 g; sodium acetate, 10 g; sodium citrate, 10g; sodium chloride, 5g; water, 100 ml and 0·5N NaOH to pH 10) on unchilled f resh beef samples inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and stored at 30°C and 20 °C was investigated. Treatments had produced a significant (P < 0·01) inhibitory effect on all the organisms inoculated, with a reduction of about 3 to 5 log units compared with the control. pH changes were comparable with the control at 5°C. No significant differences were found between the treatments and shelf life could be extended up to 44 h at 30°C and 68 h at 20°C whilst, in the control, visual spoilage and high bacterial counts were observed by 20h at 30°C and by 20 to 32h at 20°C. Treatment C, containing potassium sorbate at a low level (10%), was considered better than treatments A and B since potassium sorbate at higher levels had produced slight off-odours without a greater inhibitory effect.
authors: Department of Food Preservation, The Royal Veterinary and Agricultural University, Howitzvej 13, DK 2000, Copenhagen, Denmark.
authors: N
authors: N
authors: Kondalah
authors: P
authors: P
authors: Zeuthen
authors: M
authors: M
authors: Jul