ANTIOXIDATIVE ANTIMICROBIAL EFFECTS AND TBARS IN AEROBICALLY REFRIGERATED BEEF AS RELATED TO MICROBIAL-GROWTH (VOL 62, PG 1205, 1997)/

Ground beef muscle-pretreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate or nonpretreated (NPT)-was mixed with sodium lactate (3%), ascorbate (0.05%), tripolyphosphate (0.5%), citrate (0.5%), or water only and aerobically refrigerated for 0-18 days. More TBA-reacti ve substances (TBARS) were accumulated in PT than in NPT samples. Only lactate was antimicrobial and resulted in higher TBARS in the NPT. As corbate and citrate resulted in lower TBARS in both PT and NPT meat. T BARS correlated with 18:2 fatty acid losses only in microbially contro lled (PT) samples. Ascorbate and citrate reduced overall off-odor scor es in the PT and discoloration in both NPT and PT samples.