Results showed a delay in natural microfl ora
growth and signifi cant population reduction
in inoculated E. coli O157:H7 . They argued
that the antimicrobial might have use as a
vapor. When 5% to 20% mustard fl our was
used as a natural source of allyl isothiocyanate
in ground beef, inoculated E. coli
O157:H7 population declined but no effect
on spoilage microfl ora was noted (Nadarajah
et al. 2005b ). Sensory evaluation results
showed that panelists could detect mustard
treatment, but considered mustard - treated
meat to be acceptable