Effect of lactic acid and lactic acid bacteria on spoilage microorganisms in vacuum-packaged beef

SIGNORINI, M.; PONCE-ALQUICIRA, E. & GUERRERO-LEGARRETA, I

Journal of Muscle Food

Food & Nutrition Press, Inc.

Lugar: Urbana, Illinois, Estados Unidos de América; Año: 2006 vol. 17 p. 277 - 290

1046-0756

Surface application of lactic acid and lactic acid bacteria (LAB) in meat substrates has been reported as a means to control spoilage populations. The objective of this work was to determine the effect of LAB inoculation and lactic acid on the development of spoilage bacteria in vacuum-packaged beef. Finely-cut meat was inoculated with Pseudomonas fluorescens, Brochothrix thermosphacta and Lactobacillus minor, and treated with a LAB inoculum (Lactobacillus carnis, Lactobacillus pentosus and Staphylococcus carnosus) and lactic acid (200 mg/100 g of meat). Samples were vacuum-packaged and stored for 12 and 6 days at 4oC and 20oC, respectively. Aerobic bacteria, Enterobacteriaceae spp., Pseudomonas spp., Brochothrix thermosphacta and heterofermentative lactic acid bacteria counts and pH were analyzed. Lactic acid was the most efficient treatment for controlling spoilage populations. LAB should be considered only as an additional factor parallel to other preservation methods to keep spoilage populations low enough as to extend meat shelf life.