Method for predicting the acceptability of coarsely ground beef

Chemistry: molecular biology and microbiology – Measuring or testing process involving enzymes or... – Involving oxidoreductase

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435 31, 426231, C12Q 132, C12Q 122, G01N 3312

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active

047074442

ABSTRACT:
A method for predicting the future acceptability of coarsely ground beef after regrinding and aerobic storage under specified conditions of time and temperature by measurement of the concentration of lactic acid in the sample is described. The method includes the steps of setting up a data base which relates the values of the initial concentration of lactic acid in samples of coarsely ground beef to odor acceptability of the samples after regrinding and aerobic storage for specified conditions of time and temperature, and measuring the initial lactic acid in the test sample and predicting future acceptability with reference to the data base. Based on the prediction value, a decision is made whether the beef is acceptable for the intended purpose.

REFERENCES:
patent: 4310625 (1982-01-01), Modrovich
patent: 4351899 (1982-09-01), Owen
Jaye et al., Food Technology (1962), No. 5, vol. 16, pp. 95-98.
P. S. Nassos, A. Douglas King, Jr., and Allan E. Stafford, "Relationship Between Lactic Acid Concentration and Bacterial Spoilage in Ground Beef", Applied and Environmental Microbiology 46(4): 894-900 (1983).
P. S. Nassos, J. E. Schade, A. D. King, Jr., and A. E. Stafford, "Comparison of HPLC and GC Methods for Measuring Lactic Acid In Ground Beef", Journal of Food Science 49(3): 671-674 (1984).
H. Salwin and J. F. Bond, "Quantitative Determination of Lactic Acid and Succinic Acid in Foods by Gas Chromatography", Journal of the Association of Official Agricultural Chemists 52: 41-47 (1969).
M. D. Pierson, D. L. Collins-Thompson, and Z. J. Ordal, "Microbiologcial, Sensory and Pigment Changes of Aerobically and Anaerobically Packaged Beef", Food Technology, Oct. 1970, pp. 129-133.

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