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KMID : 1007520020110020188
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Food Science and Biotechnology
2002 Volume.11 No. 2 p.188 ~ p.191
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Reduction of natural Microflora and Escherichia coli O157:H7 with Lactic Acid and Microwave Treatments in Subprimal Beef Cuts
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Kim Jin-Man
Lee Ho
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Abstract
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To improve shelf life of subprimal beef cuts, combination of the treatment with lactic acid and microwave heating was incorporated. When subprimal beef cuts were dipped in 2% lactic acid solution for 2 or 4 sec prior to vacuum packaging, the counts of natural microflora and E. coli O157:H7 decreased by 1 to 1.5 log scale compared to samples without any treatments. Reduction (1 log CFU/㎠) of natural microflora and E. coli O157:H7 counts by increase of microwaving time was observed. Dipping into 2% lactic acid dip (80℃) for 2 or 4 sec, vacuum packaged, and microwaved for 70 sec was the most effective treatment for the reduction of bacteria on meat surfaces. Surface pH of meat samples was lowered by acid treatment, but recovered in both fat and lean samples within 24 hr.
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