scholarly journals Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration

2018 ◽  
Vol 6 (7) ◽  
pp. 1975-1981 ◽  
Author(s):  
Xiaowei Sheng ◽  
Dengqun Shu ◽  
Xiajun Tang ◽  
Yitian Zang
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Microbial Quality ◽  
Electrolyzed Water ◽  
Shelf Life Extension ◽  
Quality And Shelf Life

Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

2013 ◽  
Vol 22 (1) ◽  
pp. 131-136 ◽  
Author(s):  
Fereidoun Forghani ◽  
S. M. E. Rahman ◽  
Myoung-Su Park ◽  
Joong-Hyun Park ◽  
Jiyong Park ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Electrolyzed Water ◽  
Low Concentration ◽  
Shelf Life Extension ◽  
Bacteria Inactivation

Radurization of Prime Beef Cuts

1981 ◽  
Vol 44 (9) ◽  
pp. 677-681 ◽  
Author(s):  
J. G. NIEMAND ◽  
H. J. VANDERLINDE ◽  
W. H. HOLZAPFEL
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Bacterial Population ◽  
Storage Period ◽  
Considerable Change ◽  
Life Extension ◽  
Lactobacillus Species ◽  
Shelf Life Extension ◽  
Quality And Shelf Life ◽  
Control Samples

The bacteriology, organoleptic quality and shelf-life extension of radurized beef cuts were investigated. Application of doses of 2 kGy to vacuum-packed meat caused a considerable change in the bacterial population by elimination of the pseudomonads, Enterobacteriaceae and enterococci. The LLP group of lactic acid bacteria was relatively resistant to radiation, and after radurization was mostly comprised of Lactobacillus species. The lactobacilli multiplied rapidly on the meat during storage at 4 C, and reached relatively high numbers toward the end of the storage period. Odor and appearance evaluations were carried out at regular intervals and were used together with organoleptic testing and bacteriological analyses to determine the shelf-life extension of radurized beef cuts. A doubling in the shelf-life of samples irradiated to 2 kGy was attained when compared to non-irradiated (control) samples.

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