The objective of this study was to evaluate the efficacy of buffered vinegar in a marinade solution on inhibiting Listeria monocytogenes growth on cooked broiler breast meat. Broiler breasts were vacuum-tumbled for 30 min in a marinade consisting of dry (0%, 0.4% DV, 0.6%DV, and 0.8%) or liquid vinegar (1.5%), sodium chloride, sodium tripolyphospate, and water. The chicken breasts were then cooked to an internal temperature of 75°C. The breast meat was inoculated with L. monocytogenes, placed into modified atmosphere packaging, and stored at 2°C plus/minus 2 for 0-60 days. L. monocytogenes growth was stable on treatments for up to 30 days. However, from 35 to 60 days, the buffered vinegar treatments had fewer L. monocytogenes counts (P<0.05) than the control treatment. In addition, the 0.8 % DV and 1.5 % LV treatments had fewer than 2.0 log counts of L. monocytogenes after 60 days of storage.
| Identifer | oai:union.ndltd.org:MSSTATE/oai:scholarsjunction.msstate.edu:td-5920 |
| Date | 06 May 2017 |
| Creators | Butler, James Leland |
| Publisher | Scholars Junction |
| Source Sets | Mississippi State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations |
Page generated in 0.0018 seconds