Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride

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Abstract
Steaks and roasts were fabricated from strip loins and top rounds that were held vacuum packaged for 10 d at 2°C. Steaks and roasts then were treated with 2–3% DermatexR Food Grade (DFG), an acetylated monoglyceride, vacuum packaged and stored at 2 ± 2°C for up to 4 weeks (steaks) and 7 weeks (roasts). Aerobic plate counts (APC) and APT counts of control and DFG-treated steaks and roasts did not differ (P>0.05) during refrigerated storage. The microflora of steaks and roasts during storage was dominated by lactic acid bacteria. Treatment with DFG did not influence the microbiological characteristics of the steaks and roasts.