ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Restructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26° and 35°C), and gram-negative enteric counts. Cooked vacuum-packaged steaks were sampled for aerobic, gram-negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P〈0.10) were observed for raw steaks manufactured from hot-boned sides than from cold-boned sides. Aerobic counts increased (P〈0.01) with storage time. Staphylococcus aureus was the only pathogen isolated from cooked steaks.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb04719.x
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