Effects of Peroxyacetic Acid Spray and Storage Temperature on the Microbiota and Sensory Properties of Vacuum-Packed Subprimal Cuts of Meat-Reference-Cited by-同舟云学术

Effects of Peroxyacetic Acid Spray and Storage Temperature on the Microbiota and Sensory Properties of Vacuum-Packed Subprimal Cuts of Meat

Published:2021-05-11 Issue:11 Volume:87 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Yang Xianqin¹^ORCID,Wang Hui¹,Hrycauk Scott¹,Klassen Mark D.²

Affiliation:

1. Agriculture and Agri-Food Canada Lacombe Research and Development Centre, Lacombe, Alberta, Canada

2. Canadian Cattlemen’s Association, Calgary, Alberta, Canada

Abstract

The findings of this study show that PAA solutions applied at low concentrations under commercial settings positively modulated the meat microbiota. It did not have bactericidal effects for beef subprimals with very low microbial loads.

Funder

Beef Cattle Research Council

Gouvernement du Canada | Agriculture and Agri-Food Canada

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.03143-20

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