ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Effects of a calcium alginate coating on retail beef pieces and steaks were studied. Microbiological analyses were performed on beef pieces following treatments with: (1) a calcium alginate coating; (2) a 200 ppm HOCl solution; (3) a combination of 1 and 2; (4) a coliform inoculation and/or (5) no treatment (control). Each sample was wrapped in a polyvinyl chloride (PVC) film and stored at 5°C for up to 7 days. The rate of microbial growth for total and coliform counts on the meat was not significantly different with coated and uncoated meat samples. The HOCl treated meat had significantly lower total microbial counts and coliform populations when compared to either the calcium alginate or the HOCl-calcium alginate treated meat. Acceptance of the calcium alginate film involved retail display and organoleptic evaluations of 40 2.54 cm thick beef steaks. Steaks that received the calcium alginate coating were significantly lower in shrinkage loss, drip and degree of off-odor detected through 96 hr storage when compared to the uncoated steaks. The coating significantly prolonged muscle color through 96 hr storage. No significant differences were observed between treatments for appearance, surface discoloration, flavor, juiciness, tenderness, overall acceptability or cooking loss.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02288.x
