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Example Research Powerpoint - – SYNTRx 3300 + Herbalox...

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Lean Color Drives retail purchase Lean discoloration = product devaluation Background
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Background USDA Processing Aid “technical or functional effect in the processing but are present in the finished food at insignificant levels and do not have any technical or functional effect in that food”
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Processing Ingredients SYNTRx 3300 TM Antimicrobial (10% Citric acid) Deter growth of spoilage bacteria Lactic acid bacteria culture Nutrient competitor OR Acid production deters growth of spoilage bacteria Herbalox® Antioxidant All have potential to delay onset of discoloration
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QUESTION- What is the effect of treating beef trim with lactic acid bacteria plus Herbalox® or Syntrx 3300 TM plus Herbalox® on ground beef color during retail display?
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Methods and Materials Processed at 3 d postmortem Three Processing Treatments Lactic acid bacteria + Herbalox (LAH)
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Unformatted text preview: – SYNTRx 3300 + Herbalox (SY) – Control (CON) • Four Storage Periods – Aerobic storage for 5, 7, or 9 d – Vacuum packaged for 12 d • Six Retail Display Days (0, 1, 2, 3, 4, 5) Methods and Materials • SY – Buffered to pH of 1.2 – Applied at 1 L/45.4 kg – 45.4 g of Herbalox in 454 g canola oil • LAH – 2.25 g of LA bacteria culture dissolved in 236.6 ml water – Applied to 45.4 kg (10 6 /g of meat) – 45.4 g of Herbalox in 454 g canola oil Packaging • Two ½ lb retail packages per treatment combination • Styrofoam trays with PVC Overwrap Evaluation • Retail packages evaluated daily • Trained retail color panel • Evaluated daily – Subjective (Lean color, % discoloration) – Objective (Hunter L*,a*, b*, Chroma) Expectations • Both treatments should maintain lean color better than control...
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This note was uploaded on 02/07/2011 for the course ANS 2002 taught by Professor Staff during the Spring '08 term at University of Florida.

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Example Research Powerpoint - – SYNTRx 3300 + Herbalox...

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