LIQUID SMOKE EFFECTS ON ESCHERICHIA-COLI O157-H7, AND ITS ANTIOXIDANTPROPERTIES IN BEEF PRODUCTS

Experiments were performed to evaluate the antibacterial properties of liquid smoke (LS), against E. coli O157:H7, in model (agar) and meat systems. The effects of 8% LS on growth of E. coli O157:H7 attached to ground beef, and 1.5% LS on warmed-over flavor (WOF) in precooked bee f patties were also studied. E. coli O157:H7 growth was reduced (p<0.0 5) 2.3 log(10) CFU/g in ground beef patties after 3d refrigerated stor age. TEA numbers, aroma scores and pH values were lower (p<0.05) in LS treated beef patties. LS reduced undesirable flavor development and m ay help assure the safety of beef products.