Antimicrobial ingredients affect beef snack stick quality

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dc.contributor.author Mayer, A.L.
dc.contributor.author Gunderson, J.A.
dc.contributor.author Lobaton-Sulabo, A.S.
dc.contributor.author Boyle, Elizabeth A. E.
dc.contributor.author Houser, Terry A.
dc.contributor.author Higgins, James J.
dc.date.accessioned 2009-12-09T19:14:16Z
dc.date.available 2009-12-09T19:14:16Z
dc.date.issued 2009-12-09T19:14:16Z
dc.identifier.uri http://hdl.handle.net/2097/2257
dc.description.abstract The Centers for Disease Control and Pre- vention estimate that 2,500 people become infected with listerosis each year by consuming food containing Listeria monocytogenes. Certain ready-to-eat meat and poultry products, particularly deli meats and hot dogs, are considered high risk products based on a Listeria risk assessment performed by the Centers for Disease Control and Prevention, the U.S. Food and Drug Administration, and the U.S. Department of Agriculture Food Safety and Inspection Service. Meat and poultry processors use various strategies to minimize L. monocytogenes contamination in ready-to-eat products; one strategy is inclusion of antimicrobial ingredients. Meat snacks, including snack sticks, are popular items in the United States; $3 million of meat snacks were sold in the United States during 2007. However, these snacks typically are not produced with antimicrobial ingredients. Ional2, Ional LC, and PURSAL Opti.Form PD43 are three organic acid salts that can be added to product formulations to limit L. monocytogenes growth. Ional contains buffered sodium citrate, and Ional LC is a combination of buffered sodium citrate and sodium diacetate that is optimized for L. monocytogenes control. Opti.Form contains sodium lactate and sodium diacetate. Inclusion of buffered sodium citrate is limited by the USDA Food Safety and Inspection Service to 1.3% in a formulation, but higher levels might be needed for effective L. monocytogenes control. Our objective was to evaluate quality characteristics and consumer preference of beef snack sticks formulated with these three antimicrobial ingredients. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2008 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 08-212-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 995 en_US
dc.subject Beef en_US
dc.subject Cattle en_US
dc.subject Snack stick en_US
dc.title Antimicrobial ingredients affect beef snack stick quality en_US
dc.type Conference paper en_US
dc.date.published 2008 en_US
dc.citation.epage 5 en_US
dc.citation.spage 3 en_US
dc.description.conference Cattlemen's Day, 2008, Kansas State University, Manhattan, KS, March 7, 2008 en_US
dc.contributor.authoreid amayer en_US
dc.contributor.authoreid lboyle en_US
dc.contributor.authoreid houser en_US
dc.contributor.authoreid higgins en_US

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