Abstract
ABSTRACTPediocin AcH (1,400 AU/g), nisin (1,400 AU/g), Nisaplin (500 IU/g). MicrogardTM (2%) or Na‐lactate (2%) were added to refrigerated vacuum‐packaged beef to determine their antibacterial properties. The influence of carbon monoxide treatment on meat color prior to biopreservative treatment was also studied. Pediocin AcH, Nisaplin and nisin had an immediate bactericidal effect on Leuconostoc inoculates. All biopreservatives kept bacterial populations in vacuum‐packaged beef within log10 6/g for up to 8 weeks at 3C. Lactate was the most and MicrogradTM the least effective in maintaining low bacterial concentrations during an 8 week storage period. The color of fresh beef treated with 10% CO + 90% N2 for 60 min was stable for up to 4 weeks at 3C; however, beef treated with 100% CO retained its bright red color during 8 week of storage in the vacuum package.
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