Potential application of microbial antagonism to extended storage stability of a flesh type food
1979
Raccach, M. | Baker, R.C. | Regenstein, J.M. | Mulnix, E.J.
The shelf life of both refrigerated ground and mechanically deboned poultry meat was extended by 2 days using the resting cells of the starter cultures Pediococcus cerevisiae and Lactobacillus plantarum. The microbial population of the treated sample was 10 percent of that of the control at the onset of off-odor in the control. The lactic acid bacteria (LAB) did not decrease the pH of the meat. Fluorescent psychrotrophic colonies were not detected in the treated samples, but were present in the control. The effect of the LAB on Pseudomonas species in Buffered Brain Heart Infusion Broth (BBHI) was also examined.
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