Control of Listeria monocytogenes in ready-to-eat meat containing levulinate, lactate, or lactate an...

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" Control of Listeria monocytogenes in ready-to-eat meat containing levulinate, lactate, or lactate and diacetate "
Rebecca L. Thompson J. R. Broadbent

Document Type	:	Latin Dissertation
Language of Document	:	English
Record Number	:	55174
Doc. No	:	TL25128
Call number	:	‭1454873‬
Main Entry	:	Rebecca L. Thompson
Title & Author	:	Control of Listeria monocytogenes in ready-to-eat meat containing levulinate, lactate, or lactate and diacetate\ Rebecca L. Thompson
College	:	Utah State University
Date	:	2007
Degree	:	M.S.
student score	:	2007
Page No	:	60
Abstract	:	This study compared the effectiveness of three organic acids in preventing growth of Listeria monocytogenes in refrigerated ready-to-eat meat (RTE) products. Turkey roll and bologna were formulated to contain no antimicrobial (controls), sodium lactate, sodium lactate plus diacetate, or sodium levulinate. Samples of products were sliced, inoculated with L. monocytogenes, vacuum packaged, and stored at 2°C for 0-12 weeks. Growth was uninhibited on control samples. Sodium lactate inhibited growth for 6 weeks in turkey, but 12 weeks in bologna. Sodium lactate plus diacetate and sodium levulinate prevented growth for 12 weeks in both products. Sensory analysis showed no differences in overall liking between preparations of turkey roll or bologna. Sodium levulinate was at least as effective at inhibiting growth of L. monocytogenes in both products as the current industry standards, and its addition did not alter the overall liking of the products.
Subject	:	Biological sciences; Food science; Microbiology; 0410:Microbiology; 0359:Food science
Added Entry	:	J. R. Broadbent
Added Entry	:	Utah State University