Abstract

Spices and plant components are being used more often in food products as natural antimicrobials. Dried plums are effective antimicrobials against foodborne pathogens including Escherichia coli O157:H7. The objective of this experiment was to determine the ability of dried plum mixtures to increase the shelf life of ground beef at refrigeration temperatures. Ground beef (80% lean) was mixed with 6% dried plum mixtures and stored at 45°F. Ground meat containing any of the seven dried plum mixtures remained at the initial total aerobic count of 6 log CFU/gram after 13 days compared to 8.5 log CFU/gram at 13 days for controls (without dried plum).

Keywords: Cattlemen's Day, 2003, Kansas Agricultural Experiment Station contribution, no. 03-272-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 908, Beef, Dried plum mixtures, Aerobic growth, Uncooked ground beef

How to Cite:

Thompson, L. & Fung, D. Y., (2003) “Effects of dried plum mixtures on total aerobic growth in uncooked ground beef”, Kansas Agricultural Experiment Station Research Reports 1(1), 67-68. doi: https://doi.org/10.4148/2378-5977.1651