Abstract
Experiments were performed to evaluate the antibacterial properties of liquid smoke (LS), against E. coli O157:H7, in model (agar) and meat systems. The effects of 8% LS on growth of E. coli O157:H7 attached to ground beef, and 1.5% LS on warmed‐over flavor (WOF) in precooked beef patties were also studied. E. coli O157:H7 growth was reduced (p<0.05) 2.3 log10 CFU/g in ground beef patties after 3d refrigerated storage. TBA numbers, aroma scores and pH values were lower (p<0.05) in LS treated beef patties. LS reduced undesirable flavor development and may help assure the safety of beef products.
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