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KMID : 1024619980180040301
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Food Science of Animal Resources
1998 Volume.18 No. 4 p.301 ~ p.306
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Microbiological and Oxidative Stability of Low Fat Ground Beef during Refrigeration
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Whang Key
Kim Hyuk-Ii
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Abstract
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Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4 microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4.
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KEYWORD
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low fat ground beef, total plate counts, coliform groups, rancidity development
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