Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7, non-O157 VTEC E. coli, and Salmonella serovars on fresh and frozen beef.

Lactic acid pre-treatment was examined to enhance the antimicrobial action of electron (e-) beam irradiation of beef trim. Meat samples were inoculated with Escherichia coli O157:H7, non-O157 VTEC E. coli or Salmonella cocktails and treated with 5% lactic acid at 55 °C.

Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.

Ground deodorized yellow mustard is used as a binder and meat protein substitute in cooked processed meat products. Recent studies have shown that it has the potential to be used in uncooked processed meat products because of its natural antimicrobial properties. In the present study, ground deodorized yellow mustard was added to uncooked dry-fermented sausage during manufacture at 1% to 4% (w/w) and analyzed for its effects on starter cultures, physico-chemical properties, and consumer acceptability.

Supercritical fluid chromatography of myrosinase reaction products in ground yellow mustard seed oil.

Unlabelled: Escherichia coli O157:H7 can survive the dry fermented sausage manufacturing process. Compounds generated by enzymatic hydrolysis of glucosinolates present in ground mustard have shown potential antibacterial properties against E. coli O157:H7.