Abstract
Due to regulations for natural and organic processed meats, sodium nitrite and many antimicrobials cannot be used. Therefore, natural and organic processed meats are more susceptible to pathogenic bacterial growth, and natural alternatives to chemical preservatives are needed. Inhibition of Listeria monocytogenes, and quality characteristics of frankfurters manufactured with 3% cranberry powder, or with 1% or 2% cranberry powder each with either cherry powder (0.6%), lime powder (60mg/kg), or a blend of cherry, lime and vinegar (1.4%) were investigated. Cranberry powder at 3% significantly reduced L. monocytogenes growth by 5.3logCFU/g compared to the uncured co006Etrol (P <0.05). However, cranberry addition over 1% also resulted in significant product pH decline and negatively impacted the color, texture and sensory attributes of the frankfurters.
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