ABSTRACT
Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination against Listeria monocytogenes inoculated by immersion on vacuum-packaged frankfurters stored at 10 °C during 36 days. LA/AA solution (2.5% v/v each) reduced pathogen population by 1.50 log10 CFU/ml during storage. Semi-purified Bact705/1862 prevented L. monocytogenes growth, while nisin was not able to avoid its regrowth after 20 days. The combined addition of Bact705/1862 + LA/AA was the most effective approach for pathogen reduction below detection level from day 6 to final storage. Frankfurters treated with Bact705/1862 + LA/AA compared to fresh-purchased samples did not show significant differences in flavor, juiciness, color intensity and overall preference at 22 days-storage at 5 °C. Meat processors should not only validate the antimicrobial efficacy of combined treatments but also their sensory impact on the product, which is directly related to consumer acceptability.
ABSTRACT
Fifteen crossbreed water buffalos were selected from a farm in Delta del Paraná, Entre Ríos Province, Argentina. Animals were castrated males 20-24 months old reaching final live weights of 400-420kg. They were predominantly of Mediterranean and Murrah breeds and were feed in naturally grown pastures. Tenderness and chewiness increased with postmortem aging (p<0.05). Aging did not affect flavour and odour scores, even though certain off-flavours and off-odours were reported. Changes in colour with aging were similar to those seen in beef.
