Some meaty facts reveal that cheese powder is a great emulsifying agent for sausages and even steaks. Today, chefs from around the world make use of the various cheese powder for meat emulsion. Sausages are among the many meaty food where cheese have an important role to play. Also, Teriyaki sauce when blended with carvacol, gives rise to a compound that has the greatest impact in controlling Escherichia coli O157:H7 Salmonella Typhimurium and Listeria Monocytogenes in beef marinade.
The major highlights
- During a cold marinade of beef which majorly included Teriyaki sauce, no antibacterial activity was observed.
- Teriyaki sauce when combined with carvacrol or thymol, the compound resulted in some synergistic bactericidal impact
- the target pathogens were eliminated by the Teriyaki sauce with around 0.5% CV
- The indigenous bacterial surge was restricted and the coliforms were killed
- The physicochemical metrics for the beef marinade were changed
For an impactful bactericidal cold marinade this is one of the most effective approach towards keeping the meat away from bacterial infestation. To lessen the microbiological risks Teriyaki sauce is playing a vital role. An insight to the scenario revealed that when beef slices were treated with the sauce for 7days at around 4®c, teriyaki sauce kept the pathogens away. However, the sauce did not alone have an impact on the pathogens. The Teriyaki composition basically restricted activation of inocula.
What have you been thinking? It’s too easy to prepare steaks? Absolutely not! Reach out to steak restaurants in London and you will find the science that goes behind the preparation of such meaty meals.
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