Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

Comprehensive Reviews in Food Science and Food Safety

Volumn 11, Issue 4, 2012, Pages 340-354

  Sun, Xiang Dong ^a   Holley, Richard A ^b  

^a HEILONGJIANG ACADEMY OF AGRICULTURAL SCIENCES   (China)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ACINETOBACTERS; ACTIVE PACKAGING; ENTEROBACTERIACEAE; INDUSTRIAL USE; LACTIC ACID BACTERIA; LIPID OXIDATION; LIPID RADICALS; MAP METHODS; MEAT QUALITY; MICROORGANISM GROWTH; MODIFIED ATMOSPHERE; PACKAGING SYSTEM; PREDOMINANT BACTERIA; PROCESSING TECHNOLOGIES; RED MEATS; SHELF LIFE; SHEWANELLA; SURFACE DISCOLORATION; VACUUM PACKAGING;

BACTERIA; CARBON DIOXIDE; DISCOLORATION; FOOD PROCESSING; GAS PERMEABLE MEMBRANES; INDUSTRIAL APPLICATIONS; LACTIC ACID; MEATS; ORGANIC ACIDS; OXIDATION; SPOILAGE;

MODIFIED ATMOSPHERE PACKAGING;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; PSEUDOMONAS; PSYCHROBACTER; SHEWANELLA PUTREFACIENS;

EID: 84862256508     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2012.00188.x     Document Type: Article

References (155)

1. Ahmed SN, Chattopadhyay UK, Sherikar AT, Waskar VS, Paturkar AM, Latha C, Latha C, Munde KD, Pathare NS. 2003. Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage (5-7 °C). Meat Sci 63:339-44.
2. Appendini P, Hotchkiss JH. 2002. Review of antimicrobial food packaging. Innovat Food Sci Emerg Tech 63:113-26.
3. Atkinson JJ, Folett MJ. 1973. Biochemical studies on the discoloration of fresh meat. J Food Tech 8:51-8.
4. Bauernfeind JC, Pinkert DM. 1970. Food processing with added ascorbic acid. Adv Food Res 18:219-315.
5. Behrends JM, Mikel WB, Armstrong CL, Newman MC. 2003. Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere. J Anim Sci 81:2230-38.
6. Belitz H-D, Grosch W, Schieberle P. 2004. Food chemistry. 3rd revised ed. Berlin, Germany : Springer. Chapter 12, 578 p.
7. Borch E, Kant-Muermans M, Blixt Y. 1996. Bacterial spoilage of meat and cured meat products. Int J Food Microbiol 33:103-20.
8. Bosilevac JM, Nou X, Barkocy-Gallagher GA, Arthur TM, Koohmaraie M. 2006. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses. J Food Prot 69:1808-13.
9. Brewer MS, Jensen J, Prestat C, Zhu LG, Mckeith FK. 2002. Visual acceptability and consumer purchase intent of pumped pork loin roasts. J Muscle Foods 13:53-68.
10. Bruhn JB, Christensen AB, Flodgaard LR, Nielsen KF, Larsen TO, Givskov M. 2004. Presence of acylated homoserine lactones (AHLs) and AHL-producing bacteria in meat and potential role of AHL in spoilage of meat. Appl Environ Microb 70:4293-302.
11. Buckley DJ, Morrissey PA, Gray JI. 1995. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J Anim Sci 73:3122-30.
12. Buffo RA, Holley RA. 2005. Centralized packaging systems for meats. In: Han JH, editor. Innovations in food packaging. London, Amsterdam : Academic Press (Elsevier). p. 227-36.
13. Calicioglu M, Kaspar CW, Buege DR, Luchansky JB. 2002. Effectiveness of spraying with Tween 20 and lactic acid in decontaminating inoculated Escherichia coli O157:H7 and indigenous Escherichia coli. J Food Prot 61:623-5.
14. Camo J, Beltrán JA, Roncalésm P. 2008. Extension of the display life of lamb with an antioxidant-active packaging. Meat Sci 80:1086-91.
15. Castillo A, Lucia LM, Goodson KJ, Savell JW, Acuff GR. 1998. Use of hot water for beef carcass decontamination. J Food Prot 61:19-25.
16. Castillo A, Lucia LM, Mercado I, Acuff GR. 1999. Decontamination of beef carcass surface tissue by steam-vacuuming alone and combined with hot water and lactic acid sprays. J Food Prot 62:146-51.
17. Castillo A, Lucia LM, Roberson DB, Stevenson TH, Mercado I, Acuff GR. 2001. Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. J Food Prot 64:58-62.
18. Cayuela JM, Gil MD, Bañón S, Garrido MD. 2004. Effect of vacuum and modified atmosphere packaging on the quality of pork loin. Eur Food Res Technol 219:316-20.
19. Chan WKM, Hakkarainen K, Faustman C, Schaeffer DM, Scheller KK, Liu Q. 1995. Color stability and microbial growth relationships in beef as affected by endogenous α-tocopherol. J Food Sci 60:966-71.
20. Cheah PB, Ledward DA. 1997. Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat. J Food Sci 62:1135-38, 1141.
21. Clark DS, Lentz CP, Roth LA. 1976. Use of carbon monoxide for extending shelf-life of prepackaged fresh beef. Can Inst Food Sci Technol J 9:114-7.
22. Cooksey K. 2005. Effectiveness of antimicrobial food packaging materials. Food Addit Contam 22:980-7.
23. Cornforth DP, Hunt MC. 2008. Low-oxygen packaging of fresh meat with carbon monoxide: meat quality, microbiology, and safety. American Meat Science Assn., white paper series, No. 2, January. p. 1-10.
24. Cutter CN. 2006. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods. Meat Sci 74:131-42.
25. Dainty RH. 1996. Chemical/biochemical detection of spoilage. Int J Food Microbiol 33:19-33.
26. Dalgaard P. 1995. Modelling of microbial activity and prediction of shelf-life for packed fresh fish. Int J Food Microbiol 26:305-17.
27. Dillon VM. 1998. Yeasts and moulds associated with meat and meat products. In: Davies A, Board R, editors. The microbiology of meat and poultry. London, U.K. : Blackie Academic and Professional. p. 85-117.
28. Djenane D, Sánchez-Escalante A, Beltrán JA, Roncalés P. 2001. Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions. J Food Sci 66:181-6.
29. Djenane D, Sánchez-Escalante A, Beltrán JA, Roncalés P. 2002. Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chem 76:407-15.
30. Djenane D, Sánchez-Escalante A, Beltrán JA, Roncalés P. 2003a. Extension of the shelf-life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting. Meat Sci 64:417-26.
31. Djenane D, Sánchez-Escalante A, Beltrán JA, Roncalés P. 2003b. The shelf-life of beef steaks treated with DL-lactic acid and antioxidants and stored under modified atmospheres. Food Microbiol 20:1-7.
32. Djenane D, Martínez L, Sánchez-Escalante A, Beltrán JA, Roncalés P. 2004. Antioxidant effect of carnosine and carnitine in fresh beef steaks stored under modified atmosphere. Food Chem 85:453-9.
33. Djenane D, Martínez L, Sánchez-Escalante A, Montaňés L, Blanco D, Yangüela J, Beltrán JA, Roncalés P. 2006. Effect of lactic acid bacteria on beef steak microbial flora stored under modified atmosphere and on Listeria monocytogenes in broth cultures. Food Sci Technol Int 12:287-95.
34. Eilert SJ. 2005. New packaging technologies for the 21st century. Meat Sci 71:122-7.
35. El-Badawi AA, Cain RF, Samuels CE, Anglemeier AF. 1964. Colour and pigment stability of packaged refrigerated beef. Food Technol 18(Suppl 5):159-63.
36. Fasseas MK, Mountzouris KC, Tarantilis PA, Polissiou M, Zervas G. 2007. Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem 106:1188-94.
37. Faustman C, Cassens RG. 1990. The biochemical basis for discolouration in fresh meat: a review. J Muscle Foods 1:217-43.
38. Formanek Z, Kerry JP, Higgins FM, Buckley DJ, Morrissey PA, Farkas J. 2001. Addition of synthetic and natural antioxidants to α-tocopheryl acetate-supplemented beef patties: effects of antioxidants and packaging on lipid oxidation. Meat Sci 58:337-41.
39. Friedrich L, Siró I, Dalmadi I, Horváth K, Ágoston R, Balla CS. 2008. Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage. Meat Sci 79:332-43.
40. García-López ML, Prieto M, Otero A. 1998. The physiological attributes of Gram-negative bacteria associated with spoilage of meat and meat products. In: Davies A, Board R, editors. The microbiology of meat and poultry. London, U.K. : Blackie Academic and Professional. p. 1-34.
41. Gatellier P, Hamelin C, Durand Y, Renerre M. 2001. Effect of a dietary vitamin E supplementation on color stability and lipid oxidation of air- and modified atmosphere-packaged beef. Meat Sci 59:133-40.
42. Gill CO. 1996. Extending the storge life of raw chilled meats. Meat Sci 43:S99-109.
43. Gill CO. 1988. The solubility of carbon dioxide in meat. Meat Sci 22:65-71.
44. Gill AO, Gill CO. 2005. Preservative packaging for fresh meats, poultry, and fin fish. In: Han J H, editor. Innovations in food packaging. New York, N.Y. : Elsevier Academic. p 204-26.
45. Gill CO, Greer GG. 1993. Enumeration and Identification of Meat Spoilage Bacteria. Technical bulletin 1993-8E. Lacombe, Alberta, Canada : Agriculture Canada. p. 1-24.
46. Gill CO, Harrison JCL. 1989. The storage life of chilled pork packaged under carbon dioxide. Meat Sci 26:313-24.
47. Gill CO, Penney N. 1985. Modification of in-pack conditions to extend the storage life of vacuum-packaged lamb. Meat Sci 14:43-60.
48. Gill CO, Penney N. 1988. The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide. Meat Sci 22:53-63.
49. Gill CO, Harrison JCL, Penney N. 1990. The storage life of chicken carcasses packaged under carbon dioxide. Int J Food Microbiol 11:151-8.
50. González-Fandos E, Dominguez JL. 2006. Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry. Food Control 18:842-6.
51. Gray JI, Gomaa EA, Buckley DJ. 1996. Oxidative quality and shelf life of meats. Meat Sci 43:S111-23.
52. Grobbel JP, Dikeman ME, Hunt MC, Milliken GA. 2008. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. J Anim Sci 86:2697-710.
53. Gyesley SW. 1991. Total systems approach to predict shelf life of packaged foods. ASTM STP 1113-EB. Conshohocken, PA : American Society for Testing Methods Int. p. 46-50.
54. Han JH, Gennadios A. 2005. Edible films and coatings: a review. In: Han JH, editor. Innovations in food packaging. New York, N.Y. : Elsevier Academic Press. p. 239-62.
55. Hood DE. 1980. Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef. Meat Sci 4:247-65.
56. Hoyle AR, Brooks JC, Thompson LD, Palmore W, Stephens TP, Brashears MM. 2009. Spoilage and safety characteristics of ground beef treated with lactic acid bacteria. J Food Prot 72: 2278-83.
57. Hoyle Parks AR, Brashears MM, Martin JN, Woerner WD, Thompson LD, Brooks JC. 2012. Shelf-life and stability traits of traditionally and modified atmosphere-packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display. Meat Sci 90:20-7.
58. Huang NY, Ho CP, McMillin KW. 2005. Retail shelf-life of pork dipped in organic acid before modified atmosphere or vacuum packaging. J Food Sci 70:M382-M7.
59. Huis in't Veld JHJ. 1996. Microbial and biochemical spoilage of foods: an overview. Int J Food Microbiol 33:1-18.
60. Hunt MC, Mancini RA, Hachmeister KA, Kropf DH, Merriman M, DelDuca G, Milliken G. 2004. Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef. J Food Sci 69:FCT45-FCT52.
61. Ikeda JS, Samelis J, Kendall PA, Smith GC, Sofos JN. 2003. Acid adaptation does not promote survival or growth of Listeria monocytogenes on fresh beef following acid and nonacid decontamination treatments. J Food Prot 66:985-92.
62. Jackson TC, Acuff GR, Vanderzant C, Sharp TR, Savell JW. 1992. Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins. Meat Sci 31:175-90.
63. Jakobsen M, Bertelsen G. 2000. Color stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Sci 54:49-57.
64. Jamilah MB, Abbas KA, Rahman RA. 2008. A review on some organic acid additives as shelf-life extenders of fresh beef cuts. Am J Agr Biol Sci 3:566-74.
65. Jay JM, Vilai JP, Hughes ME. 2003 Profile and activity of the bacterial biota of ground beef from freshness to spoilage at 5-7 °C. Int J Food Microbiol 81:105-11.
66. Jayasingh P, Cornforth DP, Carpenter CE, Whittier D. 2001. Evaluation of carbon monoxide (CO) treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef. Meat Sci 59:317-24.
67. Jayasingh P, Cornforth DP, Brennand CP, Carpenter CE, Whittier DR. 2002. Sensory evaluation of ground beef stored in high-oxygen-modified atmosphere. J Food Sci 67:3493-6.
68. Jensen JM, Robbins KL, Ryan KJ, Homco-Ryan C, McKeith FW, Brewer MS. 2003. Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display. Meat Sci 63:501-8.
69. Jeong JY, Hur SJ, Yang HS, Moon SH, Hwang YH, Park GB, Joo ST. 2009. Discoloration characteristics of 3 major muscles from cattle during cold storage. J Food Sci 74:C1-C5.
70. 2 on the flavor and texture profiles of chilled pork. Food Res Int 25:9-19.
71. Jimenez-Villarreal JR, Pohlman FW, Johnson ZB, Brown AH Jr. 2003a. Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef. Meat Sci 65:1055-62.
72. Jimenez-Villarreal JR, Pohlman FW, Johnson ZB, Brown AH Jr. 2003b. Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions. Meat Sci 65:885-91.
73. Jimenez-Villarreal JR, Pohlman FW, Johnson ZB, Brown AH Jr, Baublits RT. 2003c. The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics. Meat Sci 65:977-84.
74. Kanner J. 1994. Oxidative processes in meat and meat products: quality implications. Meat Sci 36:169-89.
75. Karabagias I, Badeka A, Kontominas MG. 2011. Shelf-life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Sci 88:109-16.
76. Ke S, Huang Y, Decker EA, Hultin HO. 2009. Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Sci 82:113-18.
77. Kim YH, Hunt MC, Mancini RA, Seyfert M, Loughin TM, Kropf DH, Smith JS. 2006.Mechanism for lactate-color stabilization in injection-enhanced beef. J Agric Food Chem 54:7856-62.
78. Kim YH, Keeton JT, Yang HS, Smith SB, Sawyer JE, Savell JW. 2009. Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen-modified atmospheres. Meat Sci 82:234-40.
79. Knock RC, Seyfert M, Hunt MC, Dikeman ME, Mancini RA, Unruh JA, Higgins JJ, Monderen RA. 2006. Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steak. Meat Sci 74:312-18.
80. Korkeala H, Alanko T, Mäkelä P, Lindroth S. 1989. Shelf-life of vacuum-packed cooked ring sausages at different chill temperatures. Int J Food Microbiol 9:237-47.
81. Krause TR, Sebranek JG, Rust RE, Honeyman MS. 2003. Use of carbon monoxide packaging for improving the shelf life of pork. J Food Sci 68:2596-603.
82. Lanari MC, Cassens RG. 1991. Mitochondrial activity and beef muscle color stability. J Food Sci 56:1476-79.
83. Lauzurica S, de la Fuente J, Díaz MT, Álvarez I, Pérez C, Cañeque V. 2005. Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere. Meat Sci 70:639-46.
84. Lawrence TE, Dikeman ME, Hunt MC, Kastner CL, Johnson DE. 2004. Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus nonphosphate water binders plus rosemary extract. Meat Sci 67:129-37.
85. Ledward DA. 1984. Haemoproteins in meat and meat products. In: Hudson BJF, editor. Developments in food proteins: III. London : Applied Science Publishers. p. 33-68.
86. Ledward DA. 1985. Post-slaughter influences on the formation of metmyoglobin in beef muscles. Meat Sci 15:149-71.
87. Livingston M, Brewer MS, Killifer J, Bidner B, McKeith FW. 2004. Shelf-life characteristics of enhanced modified atmosphere packaged pork. Meat Sci 68:115-22.
88. Luciano G, Monahan FJ, Vasta V, Pennisi P, Bella M, Priolo A. 2009. Lipid and colour stability of meat from lambs fed fresh herbage or concentrate. Meat Sci 82:193-9.
89. 2 atmosphere containing CO. Meat Sci 48:75-84.
90. 2 atmospheres containing different low CO concentrations. Meat Sci 55:413-9.
91. Mancini RA, Hunt MC. 2005. Current research in meat color. Meat Sci 71:100-21.
92. Mancini RA, Hunt MC, Hachmeister KA, Seyfert M, Kropf DH, Johnson DE, Cusick S, Morrow C. 2005. The utility of lactate and rosemary in beef enhancement solutions: effects on longissimus color changes during display. J Muscle Foods 16:27-36.
93. Mancini RA, Hunt MC, Seyfert M, Kropf DH, Hachmeister KA, Herald TJ, Johnson DE. 2007. Comparison of ascorbic acid and sodium erythorbate: effects on the 24 h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen-modified atmospheres. Meat Sci 75:39-43.
94. Mancini RA, Suman SP, Konda MKR, Ramanathan R. 2009. Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 °C for 9 days. Meat Sci 81:71-6.
95. Martínez L, Djenane D, Cilla I, Beltrán JA, Roncalés P. 2006. Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere. Food Chem 94:219-25.
96. McKenna DR, Mies PD, Baird BE, Pfeiffer KD, Ellebracht JW, Savell JW. 2005. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci 70:665-82.
97. McMillin KW. 2008. Where is MAP going? A review and potential future of modified atmosphere packaging for meat. Meat Sci 80:43-65.
98. McMullen LM, Stiles ME. 1993. Microbial ecology of fresh pork stored under modified atmosphere at -1, 4.4 and 10 degrees C. Int J Food Microbiol 18:1-14.
99. McMullen LM, Stiles ME. 1994. Quality of fresh retail pork cuts stored in modified atmosphere under temperature conditions simulating export to distant markets. Meat Sci 38:163-77.
100. Morrissey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ. 1998. Lipid stability in meat and meat products. Meat Sci 49:73-86.
101. Mountney GJ, O'Malley J. 1965. Acids as poultry meat preservatives. Poultry Sci 44:582-6.
102. Mustapha A, Ariyapitipun T, Clarke AD. 2002. Survival of Escherichia coli O157:H7 on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin. J Food Sci 67:262-7.
103. Naveena BM, Muthukumar M, Sen AR, Babji Y, Murthy TRK. 2006. Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Sci 74:409-15.
104. Nerín C, Tovar L, Djenane D, Camo J, Salafranca J, Beltrán JA, Roncalés P. 2006. Stabilization of beef meat by a new active packaging containing natural antioxidants. J Agric Food Chem 54:7840-46.
105. Nieto G, Díaz P, Baňón S, Garrido MD. 2010a. Dietary administration of ewes' diets with a distillate from rosemary leaves (Rosmarinus officinalis L): influence on lamb meat quality. Meat Sci 84:23-29.
106. Nieto G, Díaz P, Baňón S, Garrido MD. 2010b. Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes' diet. Meat Sci 85:82-8.
107. Nissen H, Alvseike O, Bredholt S, Hoick A, Nesbakken T. 2000. Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packaged by three commercially used packaging techniques. Int J Food Microbiol 59:211-20.
108. Nychas G-JE, Drosinos EH, Board RG. 1998. Chemical changes in stored meat. In: Davies A, Board R, editors. The microbiology of meat and poultry. London, U.K. : Blackie Academic and Professional. p. 288-326.
109. Nychas G-JE, Skandamis PN, Tassou CC, Koutsoumanis KP. 2008. Meat spoilage during distribution. Meat Sci 78:77-89.
110. O'Grady MN, Maher M, Troy DJ, Moloney AP, Kerry JP. 2006. An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Sci 73:132-43.
111. Ogrydziak DM, Brown WD. 1982. Temperature effects in modified atmosphere storage of sea foods. Food Tech 36:86-96.
112. O'Keefe M, Hood DE. 19801981. Anoxic storage of fresh beef. 1: nitrogen and carbon dioxide storage atmospheres. Meat Sci 5:27-39.
113. O'Keefe M, Hood DE. 1982. Biochemical factors influencing metmyoglobin formation on beef from muscles of differing color stability. Meat Sci 7:209-28.
114. Ordonez JA, de Pablo B, de Castro BP, Asensio MA, Sanz B. 1991. Selected chemical and microbiological changes in refrigerated pork stored in carbon dioxide and oxygen enriched atmospheres. J Agric Food Chem 39:668-72.
115. Osada K. 2002. Cholesterol oxidation products: Other biological effects. In: Guardiola F, Dutta PC, Codony R, Savage GP, editors. Cholesterol and phytosterol oxidation products: analysis, occurrence, and biological effects. Champaign, Ill .: AOCS Press. p. 278-318.
116. Özdemir H, Yildirim Y, Küplülü Ö, Koluman A, Göncüoǧlu M, Inat G. 2006. Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef. Food Control 17:299-303.
117. Pattron DD. 2007. Carbon monoxide packaging of meats may mask spoilage and compromise public health safety. Internat J Food Safety 9:49-51.
118. Penney N, Bell RG. 1993. Effect of residual oxygen on the color and taste of carbon dioxide packaged beef, lamb and pork during short-term storage at chill temperatures. Meat Sci 33:245-52.
119. Phillips AL, Faustman C, Lynch MP, Govoni KE, Hoagland TA, Zinn SA. 2001. Effect of dietary α-tocopherol supplementation on color and lipid stability in pork. Meat Sci 58:389-93.
120. Quintavalla S, Vicini L. 2002. Antimicrobial food packaging in meat industry. Meat Sci 62:373-80.
121. Ramamoorthi L, Toshkov S, Brewer MS. 2009. Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality. Meat Sci 83:358-65.
122. Rao DN, Sachindra NM. 2002. Modified atmosphere and vacuum packaging of meat and poultry products. Food Rev Int 18:263-93.
123. Renerre M, Labadie J. 1993. Fresh meat packaging and meat quality. Proceedings of the 39th International Congress of Meat Science and Technology, Aug 1-6, Calgary, Canada, pp. 361-87.
124. Renerre M, Labas R. 1987. Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Sci 19:151-65.
125. Reynolds AE, Carpenter JA. 1974. Bactericidal properties of acetic acid and propionic acid on pork carcasses. J Anim Sci 38:515-9.
126. Riddel J, Korkeala H. 1997. Minimum growth temperature of Hafnia alvei and other Enterobacteriaceae isolated from refrigerated meat determined with a temperature gradient incubator. Int J Food Microbiol 35:287-92.
127. Ripoll G, Joy M, Muñoz F. 2011. Use of dietary vitamin E and selenium (Se) to increase the shelf-life of modified atmosphere packaged light lamb meat. Meat Sci 87:88-93.
128. Ruby JR, Ingham SC. 2009. Evaluation of potential for inhibition of growth of Escherichia coli O157:H7 and multidrug-resistant Salmonella serovars in raw beef by addition of a presumptive Lactobacillus sakei ground beef isolate. J Food Prot 72:251-9.
129. Sallam KI, Samejima K. 2004. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. LWT Food Sci Technol 37:865-71.
130. Sánchez-Escalante A, Djenane D, Torrescano G, Beltrán JA, Roncalés P. 2001. The effects of ascorbic acid, taurine, carnosine and rosemary powder on color and lipid stability of beef patties packaged in modified atmosphere. Meat Sci 58:421-9.
131. Sánchez-Escalante A, Djenane D, Torrescano G, Beltrán JA, Roncalés P. 2003. Antioxidant action of borage, rosemary, oregano and ascorbic acid in beef patties packaged in modified atmosphere. J Food Sci 68:339-44.
132. Schroepfer GJ Jr. 2000. Oxysterols: modulators of cholesterol metabolism and other processes. Physiol Rev 80:361-554.
133. Serdengecti N, Yildirim I, Gokoglu N. 2006. Effects of sodium lactate, sodium acetate and sodium diacetate on microbiological quality of vacuum-packed beef during refrigerated storage. J Food Safety 26:62-71.
134. Seyfert M, Hunt MC, Mancini RA, Hachmeister KA, Kropf DH, Unruh JA, Loughin TM. 2005. Beef quadriceps hot-boning and modified atmosphere packaging influence properties of injection-enhanced beef round muscles. J Anim Sci 83:686-93.
135. Seyfert M, Mancini RA, Hunt MC, Tang J, Faustman C, Garcia M. 2006. Color stability, reducing activity, and cytochrome c oxidase activity of five bovine muscles. J Agric Food Chem 54:8919-25.
136. Seyfert M, Hunt MC, Ahnström ML, Johnson DE. 2007a. Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity. Meat Sci 75:134-42.
137. Seyfert M, Mancini RA, Hunt MC, Tang J, Faustman C. 2007b. Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles. Meat Sci 75:432-42.
138. Silliker JH, Wolfe SK. 1980. Microbiological safety considerations in controlled atmosphere storage of meats. Food Tech 34:59-63.
139. Skandamis PN, Nychas G-JE. 2002. Preservation of fresh meat with active and modified atmosphere packaging conditions. Int J Food Microbiol 79:35-45.
140. Smith L, Mann JE, Harris K, Miller MF, Brashears MM. 2005. Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties. J Food Prot 68:1587-92.
141. Sørheim O, Nissen H, Nesbakken T. 1997. Technological, hygienic and toxicological aspects of carbon monoxide used in modified-atmosphere packaging of meat. Trends Food Sci Tech 8:307-12.
142. Sørheim O, Nissen H, Nesbakken T. 1999. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide. Meat Sci 52:157-64.
143. Sperber WH. 2010. Introduction to the microbial spoilage of foods and beverages. In: Sperber WH, Doyle MP, editors. Compendium of the microbial spoilage of foods and beverages. Springer, N.Y p. 1-40.
144. Stivarius MR, Pohlman FW, McElyea KS, Waldroup AL. 2002. Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial instrumental color and sensory properties of ground beef during display. Meat Sci 60:327-34.
145. Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MKR, Dady G, Naveena BM, López-López I. 2010. Color-stabilizing effect of lactate on ground beef is packaging-dependent. Meat Sci 84:329-33.
146. Tang J, Faustman C, Hoagland TA, Mancini RA, Seyfert M, Hunt MC. 2005. Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability. J Agric Food Chem 53:1223-30.
147. Tewari G, Jeremiah LE, Jayas DS, Holley RA. 2002. Improved use of oxygen scavengers to stabilize the color of retail-ready meat cuts stored in modified atmospheres. Int J Food Sci Tech 37:199-207.
148. US Food and Drug Administration (USFDA). 2004. GRAS notice number GRN 000143. Washington, D.C
149. Uyttendaele M, Jozwik E, Tutenel A, de Zutter L, Uradzinski J, Pierard D, Debevere JM. 2001. Effect of acid resistance of Escherichia coli O157:H7 on efficacy of buffered lactic acid to decontaminate chilled beef tissue and effect of modified atmosphere packaging on survival of Escherichia coli O157:H7 on red meat. J Food Prot 64:1661-6.
150. Vermeiren L, Devlieghere F, van Beest M, de Kruijf N, Debevere J. 1999. Developments in the active packaging of foods. Trends Food Sci Tech 10:77-86.
151. Viana ES, Gomide LAM, Vanetti MCD. 2005. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Sci 71:696-705.
152. Whitfield FB. 1998. Microbiology of food taints. Int J Food Sci Tech 33:31-51.
153. Wicklund R, Stetzer AJ, Tucker E, Paulson D, McFarlane B, Lockhorn G, Brewer MS. 2006. Effect of carbon monoxide and high oxygen modified packaging (MAP) on phosphate enhanced case-ready pork chops. Meat Sci 74:704-9.
154. Wilkinson BHP, Janz JAM, Morel PCH, Purchas RW, Hendriks WH. 2006. The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork. Meat Sci 73:605-10.
155. Zerby HN, Belk KE, Ahola JK, Schaefer DM, Morgan JB, Smith GC. 1999. Effects of muscle alpha-tocopherol level and surface microbiological contamination on the retail case life of fresh beef from the US, Japan and Australia. Meat Sci 52:111-8.