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Microbiological, chemical and sensory properties of pre-cooked roast beef preserved with horseradish essential oil

Delaquis, P.J., Ward, S.M., Holley, R.A., Cliff, M.C., Mazza, G.
Journal of food science 1999 v.64 no.3 pp. 519-524
beef, roasting, horseradish, essential oils, food spoilage, food preservation, sensory evaluation, isothiocyanates, chemical composition, cold storage, controlled atmosphere storage, nitrogen, lactic acid, lactic acid bacteria, Enterobacteriaceae, antimicrobial properties, lipid peroxidation, color, food composition, food storage, food safety
Pre-cooked roast beef slices were stored 28 days at 4 +/- 2 degrees C in air or 100% N2 with and without vaporized horseradish essential oil (HEO). Addition of 20 microliter HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacteriaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off-flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.