The aim of this study was to investigate the biological inhibiting effect of a beef-derived Latilactobacillus sakei (RS-25) on the spoilage of beef steaks in overwrapped packaging during the 12days of storage at 4°C. Beef quality as well as microbial indicators were determined at different intervals during the storage after the inoculation of RS-25 at the 6 log CFU/g, and the high-throughput sequencing was applied to investigate the changes of microbial community structure during the storage. The inoculation of RS-25 on beef had no effect (p>.05) on pH, TBARS, and TVB-N during storage indicating the weak effect of such strain on the eat quality. Furthermore, the rise of L* and the delayed decline of a* and b* reveal the protection effect of RS-25 on the meat color. RS-25 reduced the re-contaminated Salmonella typhimurium by 1.16 log CFU/g (p<.01), and the growth of Brochothrix thermosphacta was also...

Keywords
FOOD SAFETY ANIMAL FOODS BEEF BEEF STEAKS CHILLED FOODS MICROBIAL COUNTS PSEUDOMONAS SALMONELLA TYPHIMURIUM BACTERIAL CONTAMINATION LATILACTOBACILLUS SAKEI PH COLOUR QUALITY EATING QUALITY REFRIGERATED STORAGE TBARS OVERWRAPPING PRESERVATION
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