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 betwee...

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Bibliographic Details
Published in:Applied and Environmental Microbiology 1988-03, Vol.54 (3), p.822-823
Main Authors: Nassos, P.S. (University of California, San Francisco, CA), King, A.D. Jr, Stafford, A.E
Format: Article
Language:English
Subjects:
ACIDE LACTIQUE
ACIDO LACTICO
Aerobiosis
Anaerobiosis
Animals
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
BACTERIA
Bacteria - growth & development
Biological and medical sciences
CARNE DE RES
Cattle
CONGELACION
CONGELATION
CONTEO DE CELULAS
DECONGELATION
DESCONGELACION
Food industries
Food Microbiology
Food Preservation
Freezing
Fundamental and applied biological sciences. Psychology
Lactates - analysis
Lactic Acid
Meat
Meat and meat product industries
NUMERATION CELLULAIRE
ODEUR
OLOR
PREFERENCE ALIMENTAIRE
PREFERENCIAS ALIMENTARIAS
REFRIGERACION
REFRIGERATION
Time Factors
VIANDE BOVINE
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Summary: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
ISSN:0099-2240
1098-5336
DOI:10.1128/AEM.54.3.822-823.1988