Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef

1).-MATERIAS (SUBJECT): a) Tecnología de los Alimentos; b) Medicina. Salud. 2).-ARTÍCULO (ARTICLE) <<Full text access>>

Detalles Bibliográficos
Autores: Rodríguez Melcón, Cristina, Alonso Calleja, Carlos, Capita González, Rosa María
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Universidad de León
Repositorio:BULERIA. Repositorio Institucional de la Universidad de León
OAI Identifier:oai:buleria.unileon.es:10612/24384
Acceso en línea:https://www.sciencedirect.com/science/article/pii/S0309174017300645?via%3Dihub
https://hdl.handle.net/10612/24384
https://doi.org/10.1016/j.meatsci.2017.01.007
Access Level:acceso abierto
Palabra clave:Tecnología de los alimentos
Beef
Decontamination
Lactic acid
Microbial load
Instrumental colour
Sensory characteristics
SHELF-LIFE
GROUND-BEEF
SPOILAGE BACTERIA
MINCED BEEF
3309 Tecnología de Los Alimentos
3309.90 Microbiología de Alimentos
3309.15 Higiene de Los Alimentos
3206.05 Agentes Patógenos de Los Alimentos
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oai_identifier_str oai:buleria.unileon.es:10612/24384
network_acronym_str ES
network_name_str España
repository_id_str
spelling Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beefRodríguez Melcón, CristinaAlonso Calleja, CarlosCapita González, Rosa MaríaTecnología de los alimentosBeefDecontaminationLactic acidMicrobial loadInstrumental colourSensory characteristicsSHELF-LIFEGROUND-BEEFSPOILAGE BACTERIAMINCED BEEF3309 Tecnología de Los Alimentos3309.90 Microbiología de Alimentos3309.15 Higiene de Los Alimentos3206.05 Agentes Patógenos de Los Alimentos1).-MATERIAS (SUBJECT): a) Tecnología de los Alimentos; b) Medicina. Salud. 2).-ARTÍCULO (ARTICLE) <<Full text access>>[EN]. Lactic acid (LA) has recently been approved in the EU as beef decontaminant. In order to identify the most appropriate concentration, beef samples were spray-treated with LA (2%, 3%, 4% or 5%) or left untreated (control). Microbial load (aerobic plate counts, psychrotrophs and Enterobacteriaceae), pH, instrumental colour and sensory properties were investigated at 0, 24, 72 and 120 h of refrigerated storage. The reductions in bacteria after spraying ranged from 0.57 to 0.95 log units. A residual antimicrobial effect was observed so that at 120 h LA reduced microbial load by up to 2 log units compared with the control samples. Samples treated with 5% LA showed the lowest redness value (a*) and hedonic scores at all sampling times. Only for samples treated with 4% LA did the sensorial shelf-life limit extend beyond 120 h. It is suggested that treatment of beef with 4% LA not only may improve microbiological quality, but also may enhance sensory properties and shelf-lifeSIWe acknowledge the financial contribution of the Ministerio de Economía y Competitividad (AGL2011-29645).ELSEVIERNutricion y BromatologiaFacultad de Veterinaria2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://www.sciencedirect.com/science/article/pii/S0309174017300645?via%3Dihubhttps://hdl.handle.net/10612/24384https://doi.org/10.1016/j.meatsci.2017.01.007reponame:BULERIA. Repositorio Institucional de la Universidad de Leóninstname:Universidad de LeónInglésinfo:eu-repo/grantAgreement/ MICINN/ Programa Nacional de Investigación Fundamental / AGL2011-29645 http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:buleria.unileon.es:10612/243842026-06-24T12:43:27Z
dc.title.none.fl_str_mv Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
title Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
spellingShingle Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
Rodríguez Melcón, Cristina
Tecnología de los alimentos
Beef
Decontamination
Lactic acid
Microbial load
Instrumental colour
Sensory characteristics
SHELF-LIFE
GROUND-BEEF
SPOILAGE BACTERIA
MINCED BEEF
3309 Tecnología de Los Alimentos
3309.90 Microbiología de Alimentos
3309.15 Higiene de Los Alimentos
3206.05 Agentes Patógenos de Los Alimentos
title_short Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
title_full Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
title_fullStr Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
title_full_unstemmed Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
title_sort Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
dc.creator.none.fl_str_mv Rodríguez Melcón, Cristina
Alonso Calleja, Carlos
Capita González, Rosa María
author Rodríguez Melcón, Cristina
author_facet Rodríguez Melcón, Cristina
Alonso Calleja, Carlos
Capita González, Rosa María
author_role author
author2 Alonso Calleja, Carlos
Capita González, Rosa María
author2_role author
author
dc.contributor.none.fl_str_mv Nutricion y Bromatologia
Facultad de Veterinaria
dc.subject.none.fl_str_mv Tecnología de los alimentos
Beef
Decontamination
Lactic acid
Microbial load
Instrumental colour
Sensory characteristics
SHELF-LIFE
GROUND-BEEF
SPOILAGE BACTERIA
MINCED BEEF
3309 Tecnología de Los Alimentos
3309.90 Microbiología de Alimentos
3309.15 Higiene de Los Alimentos
3206.05 Agentes Patógenos de Los Alimentos
topic Tecnología de los alimentos
Beef
Decontamination
Lactic acid
Microbial load
Instrumental colour
Sensory characteristics
SHELF-LIFE
GROUND-BEEF
SPOILAGE BACTERIA
MINCED BEEF
3309 Tecnología de Los Alimentos
3309.90 Microbiología de Alimentos
3309.15 Higiene de Los Alimentos
3206.05 Agentes Patógenos de Los Alimentos
description 1).-MATERIAS (SUBJECT): a) Tecnología de los Alimentos; b) Medicina. Salud. 2).-ARTÍCULO (ARTICLE) <<Full text access>>
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0309174017300645?via%3Dihub
https://hdl.handle.net/10612/24384
https://doi.org/10.1016/j.meatsci.2017.01.007
url https://www.sciencedirect.com/science/article/pii/S0309174017300645?via%3Dihub
https://hdl.handle.net/10612/24384
https://doi.org/10.1016/j.meatsci.2017.01.007
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/ MICINN/ Programa Nacional de Investigación Fundamental / AGL2011-29645
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv ELSEVIER
publisher.none.fl_str_mv ELSEVIER
dc.source.none.fl_str_mv reponame:BULERIA. Repositorio Institucional de la Universidad de León
instname:Universidad de León
instname_str Universidad de León
reponame_str BULERIA. Repositorio Institucional de la Universidad de León
collection BULERIA. Repositorio Institucional de la Universidad de León
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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