THE INFLUENCE OF BIOPRESERVATIVES ON THE BACTERIAL LEVEL OF REFRIGERATED VACUUM PACKAGED BEEF

Pediocin AcH (1,400 AU/g), nisin (1,400 AU/g), Nisaplin (500 IU/g), Mi crogard(TM) (2 %) or Na-lactate (2 %) were added to refrigerated vacuu m-packaged beef to determine their antibacterial properties. The influ ence of carbon monoxide treatment on meat color prior to biopreservati ve treatment was also studied. Pediocin AcH, Nisaplin and nisin had an immediate bactericidal. effect on Leuconostoc inoculates. All biopres ervatives kept bacterial populations in vacuum-packaged beef within lo g10 6/g for up to 8 weeks at 3C Lactate was the most and Micrograd(TM) the least effective in maintaining low bacterial concentrations durin g an 8 week storage period. The color of fresh beef treated with 10 % CO + 90 % N2 for 60 min was stable for up to 4 weeks at 3C; however, b eef treated with 100 % CO retained its bright red color during 8 week of storage in the vacuum package.