Analyses and predictions of the deterioration of comminuted beef

Raccach, M.

doi:10.1016/s0956-7135(98)00015-2

Cited by 2 publications

(3 citation statements)

References 11 publications

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“…The absolute value of the slope of each portion of an Arrhenius plot may be used as an indicator for microbial growth (Raccach 1998; Raccach and Tully 1999). The absolute value of the slope of the portion of the plot above the break point (12.5) was about threefold higher than that (4.5) of the portion of the plot below it.…”

Section: Resultsmentioning

confidence: 99%

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The Effect of Temperature on Microbial Growth in Orange Juice

Raccach¹,

Mellatdoust²

2007

J Food Processing Preservation

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Model functions were fitted (correlation coefficient [r], from 0.9258 to 0.9999) to the experimental microbial growth data in orange juice stored at 0, 4, 10 and 15C. The models predicted a microbial population of about 5.3 log cfu/mL after 15.5 days (0C) and that it would take 12.7 days to reach a microbial population of 6.0 log cfu/mL (4C). The first derivative of the microbial growth model function (10C) indicated a growth rate of about 0.5 log cfu/mL/day (day 1). The lag phase period at 0 and 4C was 9.5 and 2.8 days, respectively. The shelf life of orange juice (time to reach 6 log cfu/mL) determined experimentally was 17.9, 12.7 and 3 days and 10 h at 0, 4, 10 and 15C, respectively. Three shelf‐life predictive models were developed (r = from 0.9436 to 0.9999). The predictions of shelf life by the “algebraic” model were identical to those determined experimentally. This was also true for the relative rate of spoilage (RRS) model at 0 and 15C. On the other hand, the RRS model underestimated the shelf life of orange juice at 4 and 10C. The modified exponential model overestimated (at 0, 10 and 15C) and underestimated (at 4C) the shelf life of orange juice. An Arrhenius “split” plot with a break point at 7.6C depicted the effect of temperature on the rate of development of microbial generations. The absolute value of the slope of each portion, of the Arrhenius plot, above and below the break point was 12.5 and 4.5, respectively. The slope of the Arrhenius slope for the temperature range below the break point (7.6C) indicated a slower microbial growth.

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Section: Resultsmentioning

confidence: 99%

“…The first derivative, m, of each portion of the Arrhenius plot (above and below the break point) was determined from the respective calculated regression. The absolute value of the first derivative, m, of each portion of the Arrhenius plot was used as an indicator of microbial growth (Raccach 1998; Raccach and Tully 1999). …”

Section: Methodsmentioning

confidence: 99%

The Effect of Temperature on Microbial Growth in Orange Juice

Raccach¹,

Mellatdoust²

2007

J Food Processing Preservation

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“…The studies that associated the deterioration with sensory characteristics reported different bacterial counts corresponding to the onset of meat spoilage. Lambert and others (1991) observed that off-odor and slime were detected on meat when bacterial numbers reached 7.0 to 8.0 log CFU/cm 2 , whereas Raccach (1998) found the range to be from 7.0 to 9.0 log CFU/cm 2 . The Health Protection Branch of Health and Welfare Canada recommended that different microbiological criteria should be applied to frozen and nonfrozen meat products, with the upper limits of acceptability being 6.0 log CFU/ g and 7.0 log CFU/g, respectively, based on a national survey conducted between 1974 and 1975 (Pivnick and others 1976).…”

Section: Total Bacterial Numbersmentioning

confidence: 99%

Comparison of the Real‐time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground Beef

Li¹,

Hsieh²

2003

Journal of Food Science

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Real-time microrespirometer measurements were compared with the aerobic plate count (APC) method to assess microbial quality of ground beef stored at 4°C and 7°C with and without previous freezing. The samples were monitored daily for CO 2 evolution rate (CER) using a microrespirometer, APC, and were evaluated for color and odor changes by a sensory panel. The CER was highly correlated with the APC for all storage conditions (r 2 = 0.787 to 0.952). The onset of meat spoilage was more closely associated with a specific CER value (>25 L/h/g) than APC. The new method was found to be more accurate in predicting meat spoilage, especially for previously frozen samples.

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Analyses and predictions of the deterioration of comminuted beef

Cited by 2 publications

References 11 publications

The Effect of Temperature on Microbial Growth in Orange Juice

The Effect of Temperature on Microbial Growth in Orange Juice

Comparison of the Real‐time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground Beef

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