Organic Acids and Meat Preservation: A Review

Theron, Maria M.; Lues, J.F.R.

doi:10.1080/87559120701224964

Cited by 183 publications

(109 citation statements)

References 51 publications

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“…Other organic acids such as ascorbic, fumaric, citric, propionic and formic acid are also deployed for carcass rinsing. These solutions are effective when used as warm solutions 50-55°C (Theron and Lues 2007). A study by Liao et al (2003) reported that acetic acid applied different strains of Salmonella in range of 0.06 to 3.0 % using Heart Infusion Agar (BHIA) showed that their relative susceptibility of different strains was in the following order as; S. bareilly, S. typhimurium, S. montevideo, S. poona, S. mbandaka and S. Stanley.…”

Section: Organic Acids As Antimicrobial Agentmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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Section: Organic Acids As Antimicrobial Agentmentioning

confidence: 99%

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

et al. 2015

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“…The preservation of meat-and fish-based foods by low molecular weight acids has been known for centuries [22]. Lactic, acetic, propionic, citric and benzoic acid are all organic acids used as food preservatives while are also being food ingredients, which add to their value and usefulness.…”

Section: Organic Acid Preservation and Fish Silagementioning

confidence: 99%

“…The conservation principle is based on the dissociation of the organic acid after diffusion through the microbial cell wall. The cytoplasmic pH is reduced, and in combination with the accumulation of acid anions, this give inhibition of the cellular functions [22][23].…”

Section: Organic Acid Preservation and Fish Silagementioning

confidence: 99%

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

et al. 2017

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“…This is similar to research reported by Badvela et al (2016), which indicated that the use of buffered vinegar did not impact yields, pH, and proximate composition of uncured deli turkey. In addition, Theron and Yues (2007) reported that buffered forms of organic acids have a functional advantage over pure forms since they do not significantly change the pH of the food. All else equal, if the pH of the chicken is not changed, it is likely that yields would be not affected either.…”

Section: Solution Pick-up Cooking Loss Yields Proximate Analysis mentioning

confidence: 99%

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

Butler

Dhowlaghar

Kim

et al. 2018

Meat and Muscle Biology

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Abstract:The objective of this experiment was to evaluate the efficacy of adding buffered vinegar to RTE broiler breast meat to inhibit Listeria monocytogenes growth on cooked broiler breast meat. Broiler breast fillets were vacuum-tumbled with a 15% solution (over green weight) for 30 min with a marinade consisting of different concentrations of dry vinegar (DV) or liquid vinegar (LV; 0%, 0.4, 0.6, and 0.8% DV, and 1.5% LV), 1.0% sodium chloride on a total raw product basis (RPB), 0.4% sodium tripolyphosphate on a RPB and water. After marinating, the chicken was cooked to an internal temperature of 77°C. The top and bottom of each piece of broiler breast meat (200 g) was surface inoculated with 1 mL of ~5 log CFU/g of a 3 strain mixture of L. monocytogenes such that there was a target concentration of 3 log CFU/g L. monocytogenes on each chicken breast. Each chicken breast was then placed into individual packages that had the headspace exchanged for a modified atmosphere (95% CO 2 , 5% O 2 ) and stored at refrigeration temperature (2°C ± 2°C) for 0 to 60 d and sampled at 5 d intervals. No differences in L. monocytogenes counts existed among buffered vinegar treatments at any storage time. At storage times from 35 to 60 d, broiler breast meat that was treated with buffered vinegar had fewer L. monocytogenes counts (P < 0.05) than the untreated broiler breast meat and continued to control L. monocytogenes growth through 60 d of storage. Additionally, the chicken treated with 0.8% DV and 1.5% LV had 2.0 log CFU/g or less L. monocytogenes counts after 60 d of storage.

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Organic Acids and Meat Preservation: A Review

Cited by 183 publications

References 51 publications

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

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