Abstract
Beef steaks were treated with 1.5% lactic acid alone or supplemented with antioxidants (0.1% rosemary extract and 0.05% ascorbic acid). The steaks were stored under modified atmospheres containing either 60% O 2/40% CO 2 or 70% O 2/20% CO 2/10% N 2. Both the 40% CO 2 atmosphere and the lactic acid treatment significantly ( P<0.05) inhibited growth of lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp. Neither CO 2 in the pack atmosphere, treatment with lactic acid, nor a combination of both, affected formation of thiobarbituric acid reactive substances, myoglobin oxidation, or CIE a * values. However, treatment with antioxidants significantly ( P<0.05) delayed oxidation of both myoglobin and lipids, and so extended the storage-life.
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