Microbiological and Sensory Tests of Beef Treated with Acetic and Formic Acids

Bell, Melissa; Marshall, R. T.; Anderson, M. E.

doi:10.4315/0362-028x-49.3.207

Cited by 75 publications

(34 citation statements)

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“…Acetic acid has been shown to be effective against E. coli O157 H7, reducing this pathogens by 0.1 log 10 colony forming unit (cfu g −1 ) [61,62] . Also it reduced Salmonella typhimurium by 0.73 log cfu cm −2 on carcass tissue surfaces [63,64] but colour deterioration of whole muscle cut surfaces have been reported already [65] . Concentration of 3% acetic acid was quite effective in reducing counts of Enterobacteriaceae in vacuum packaged beef stored for 6 weeks at 2.4°C.…”

Section: Organic Acids As Preservatives To Prolong the Shelf Life Of mentioning

confidence: 99%

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Jamilah¹,

Abbas²,

Rahman³

2008

American J. of Agricultural and Biological Sciences

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This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, the deterioration are controlled by three major factors, they are pH, water activity and microbial growth. The four organic acids approaches (citric, lactic, acetic and tartaric) were presented as fresh beef shelf life extenders due to their abilities to decrease the pH and antimicrobial effects. The pros and cons of these approaches as well as the latest published researches were stressed at the end of this review. This information helps the researchers and gives them the motivation to develop new superior approach.

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Section: Organic Acids As Preservatives To Prolong the Shelf Life Of mentioning

confidence: 99%

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

Jamilah¹,

Abbas²,

Rahman³

2008

American J. of Agricultural and Biological Sciences

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“…Lebih lanjut dijelaskan bahwa asam asetat yang dikenal dengan sebutan cuka bersifat sebagai antimikroba, disebabkan kemampuannya menurunkan pH dan menyebabkan instabilitas membran sel pada bakteri. Hasil penelitian menunjukkan bahwa asam asetat efektif menghambat E.coli O157:H7, menurunkan level patogen tersebut sekitar 0,1 log CFU/g 16 , menurunkan S. typhimurium sekitar 0,73 log CFU/m 2 pada jaringan permukaan karkas 17,18 . Penggunaan asam asetat (cuka) dari limbah pertanian diduga mampu menghambat pertumbuhan mikroba pada daging.…”

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EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM

Widaningrum¹,

Miskiyah²,

Juniawati³

2017

Jurnal Pasca

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ABSTRAKPenyediaan pengawet alami untuk meningkatkan umur simpan daging ayam merupakan tantangan tersendiri, ditengah maraknya penggunaan pengawet kimia saat ini. Permasalahan kontaminan mikroba telah menjadi perhatian banyak kalangan baik pemerintah, pelaku usaha, konsumen, maupun pemerhati kesehatan. Asam asetat yang dikenal sebagai cuka memiliki sifat sebagai antimikroba, disebabkan kemampuannya menurunkan pH dan menyebabkan instabilitas membran sel pada bakteri patogen. Tulisan ini bertujuan mengkaji pembuatan asam asetat (cuka) dari kulit pisang dan air kelapa sebagai pengawet alami serta mengetahui pengaruh aplikasinya pada penghambatan pertumbuhan mikroba Listeria monocytogenes pada daging ayam. Penelitian didesain menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor yaitu 1. Faktor jenis cuka (cuka kulit pisang, cuka air kelapa, asam asetat komersial, dan asam laktat komersial) dan 2. Suhu penyimpanan (suhu ruang dan suhu 5-7°C) masing-masing diulang tiga kali. Daging ayam yang telah diberi perlakuan perendaman asam kemudian disimpan di suhu ruang dan suhu dingin. Hasil penelitian menunjukkan bahwa cuka kulit pisang dan air kelapa mampu menghambat pertumbuhan bakteri uji L. monocytogenes pada daging ayam yang disimpan pada suhu ruang lebih efektif (5-6 log CFU/g) dibandingkan asam asetat komersial dan asam laktat komersial (7-8 log CFU/g), selama 24 jam penyimpanan. Pada daging ayam yang disimpan di suhu dingin, cuka kulit pisang dan air kelapa memiliki kemampuan yang hampir sama dengan asam asetat komersial pada penyimpanan selama 12 hari (5,34 log CFU/g). Cuka kulit pisang paling efektif untuk digunakan sebagai pengawet daging ayam pada penyimpanan suhu dingin. Providing natural preservatives to increase the shelf life of chicken meat is a challenge, since the microbial contaminants problem has been a concern among many actors: government, business, consumers, and health practitioners. Acetic acid (known as vinegar) has properties as an antimicrobial, due to its ability to lower the pH and causing instability in the cell membrane of pathogenic bacteria. This paper aimed to assess the manufacture of vinegar from banana peel and coconut water as potentially natural preservative, and its application to determine the effect of microbial growth inhibition of Listeria monocytogenes in chicken meat. The study was designed using a randomized factorial design with 2 factors: 1. Types of vinegar (banana peel, coconut water, commercial acetic acid and commercial lactic acid) and 2. Storage temperature (room temperature and refrigerated temperature 5-7° C), each were repeated three times. Chicken meat that has been treated with acid soaking then stored at room temperature and cold temperatures. The results showed that banana peel and coconut water vinegar inhibit the growth of testing bacteria L. monocytogenes in chicken meat stored at room temperature more effective (5-6 log CFU/g) than the commercial acetic acid and commercial lactic acid (7-8 log CFU/g), for 24 hours storage. In chicken meat stored in co...

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“…는 젖산, 초산, 프로피온산(propionic acid), 개미산(formic acid), 구연산, 아스코르빈산(ascorbic acid) 등을 단독 또 는 혼합 사용하여 수행되어 왔다 (Ockerman et al, 1974;Reynolds and Carrpenter, 1974;Smulders et al, 1983;Osthold et al, 1984;Smulders et al, 1985;Bell et al, 1986;Anderson and Marshall, 1989;Anderson and Marshall, 1990). 미국의 FDA는 유기산을 일반적으로 안전 한 식품 첨가물(Generally Recognized as Safe Substance, GRAS)로 인정하고 있으며, 또한 도축장의 미생물 성장억 제제로 허용하고 있다 (FDA, 1982;Code of Federal Regulations, 1993).…”

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Effect of organic acid and water washing on meat quality and surface population of E. coli of pork loin

설국환¹,

김현욱²,

장운기³

et al. 2012

Korean Journal of Agricultural Science

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:This study was performed to investigate the effect of a sequencial washing of organic acid and distilled water on meat quality and the population of Escherichia coli of pork loin during cold storage. E. coli ATCC25922 was inoculated on the surface of sliced pork loin and 50 mL of 1% or 2% of organic acid and the same amount of distilled water was sprayed on the surface of pork loin. Then, physicochemical and microbial properties of pork loin were analyzed during cold storage. During storage period, lightness, yellowness and lipid oxidation (thiobarbituric acid reactive substances value) was higher than those of not treated control. However, the population of E. coli was decreased significantly in formic acid and distilled water sprayed pork loin samples. From these results, it can be considered that application of combination of washing of formic acid and water in the washing step of pig slaughter may be helpful to control the proliferation of E. coli.

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Microbiological and Sensory Tests of Beef Treated with Acetic and Formic Acids

Cited by 75 publications

References 0 publications

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

A Review on Some Organic Acids Additives as Shelf Life Extenders of Fresh Beef Cuts

EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM

Effect of organic acid and water washing on meat quality and surface population of E. coli of pork loin

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