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Keywords:

  • raw ground beef;
  • aseptic;
  • volatile compounds;
  • Pseudomonas;
  • Acinetobacter

ABSTRACT: Beef stored under light had higher TBA values and more volatile compounds than beef in the dark for 8 d at 4 °C (P < 0.05). Beef inoculated with Acinetobacter species had more bacterial growth, better acceptable sensory score, and fewer volatile compounds than beef inoculated with Pseudomonas putrifaciens (P < 0.05). Even though the growth of Acinetobacter spp. was 74 times more than that of Pseudomonas putrifaciens, the TBA values with Acinetobacter spp. increased only 60% of that with Pseudomonas putrifaciens after 8 d. Types of bacteria seem to be more important in lipid oxidation than numbers.