Liquid smoke effects on Escherichia coli O157:H7, and its antioxidant properties in beef products

• Published in: Journal of food science Vol. 63; no. 1; pp. 150 - 153
• Main Authors: Estrada-Munoz, R. (Kansas State University, Manhattan, KS.), Boyle, E.A.E, Marsden, J.L
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.01.1998; Institute of Food Technologists
• Subjects: ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; AROMATISANT; AROMATIZANTES; BEEF; Biological and medical sciences; CARNE DE RES; E. coli O157:H7; ESCHERICHIA COLI; FLAVOURINGS; Food industries; Fundamental and applied biological sciences. Psychology; liquid smoke; Meat and meat product industries; MEAT PRODUCTS; PRODUCTOS DE LA CARNE; PRODUIT CARNE; VIANDE BOVINE; WOF; Liquid smoke; Microorganism growth; Antioxygen; Escherichia coli; Organoleptic properties; Meat product; Food additive; Biological activity; Minced meat; Preservative; Pathogenic; Food preservation; Bacteria; Beef; Antibacterial agent; Biological contamination; Enterobacteriaceae
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1998.tb15697.x

Experiments were performed to evaluate the antibacterial properties of liquid smoke (LS), against E. coli O157:H7, in model (agar) and meat systems. The effects of 8% LS on growth of E. coli O157.H7 attached to ground beef, and 1.5% LS on warmed-over flavor (WOF) in precooked beet patties were also studied. E. coli O157:H7 growth was reduced (p0.05) 2.3 log 10 CFU/g in ground beet patties after 3d refrigerated storage. TBA numbers, aroma scores and pH values were lower (p0.05) in LS treated beef patties. LS reduced undesirable flavor development and may help assure the safety of beef products