Preservation of Beef by Using Mixture of Bamboo Vinegar and Tea Polyphenols

Abstract:

In this paper,the minimum inhibitory concentrations(MIC) of bamboo vinegar and tea polyphenols were determined against Escherichia coli(G-) and Staphylococcus aureus(G+),respectively.Beef was preserved by bamboo vinegar,tea polyphenols and their mixture,respectively.The pH value,TVB-N value,total bacterial count,and TBA value were determined to evaluate the effect of preservation during storage.The results indicated that the mixture of bamboo vinegar and tea polyphenols exhibited the best effect of preservation and prolonged the shelf-life of beef from 6~ 8 days up to 12~14 days.