Steaks, composition

The purpose of this example is to demonstrate the antimicrobial activity of the silver-based composition embodiments of the present invention on samples of beef flank steak inoculated on the exterior surface with a five strain cocktail of Salmonella species, or Escherichia coli 01 57 h7 at a high inoculum solution level (lxlO6 cfu/cm2) and separately at a low inoculum solution level (lxlO4 cfu/cm2) (cfu=colony forming unit). 

The use of a composition of 32 ppm silver according to this invention produced a reduction in bacteria on beef steak. In the following, this reduction is expressed as the logw of the ratio of the number of bacteria in the control at time 0 to the amount of bacteria in the treated specimen at the sampling (i.e., treatment) time. 

Results with Silver Composition in Water. For Salmonella, for the lower initial bacteria level (104), the following log reductions were recorded 0.38 at 0 minutes, 0.41 at 20 minutes, 0.39 at 60 minutes, and 0.61 at 240 minutes. For the higher initial bacteria level (106), the following log reductions were recorded 0.24 (at 0 minutes, 0.21 at 20 minutes, 0.41 at 60 minutes and 0.54 at 240 minutes. The results indicate that the 10 ppm silver embodiment of this invention provides an effective bactericidal effect for Salmonella on beef steak. 

Kobayashi and Takasaki, 1985 Aniold et al., 1992a), or the carcass fat composition of lambs (Spillane and L Estrange, 1977). Arnold et al. (1992a) reported that vitamin E supplementation was without effect on meat pH, microbial load, or longissimus steak tenderness, juiciness or meat flavor intensity. 

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