ANTIOXIDATIVE ANTIMICROBIAL EFFECTS AND TBARS IN AEROBICALLY REFRIGERATED BEEF AS RELATED TO MICROBIAL-GROWTH/

Ground beef muscle-pretreated (PT) with 60 ppm chlortet-racycline/0.2% potassium sorbate or nonpretreated (NPT)-was mixed with sodium lactat e (3%), ascorbate (0.05%), tripolyphosphate (0.5%), citrate (0.5%), or water only and aerobically refrigerated for 0-18 days. More TEA-react ive substances (TEARS) were accumulated in PT than in NPT samples. Onl y lactate was antimicrobial and resulted in higher TEARS in the NPT. A scorbate and citrate resulted in lower TEARS in both PT and NPT meat. TEARS correlated with 18:2 fatty acid losses only in microbially contr olled (PT) samples. Ascorbate and citrate reduced overall off-odor sco res in the PT and discoloration in both NPT and PT samples.