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This study was conducted to determine safe cooking times for mechanically tenderized beef steaks prepared from the round, loin, rib, and chuck. The subprimals were needle tenderized and fabricated to prepare a total of 180 steak cuts with varying weights and thicknesses. Steaks were then vacuum packaged and stored at refrigerated temperature until cooked. The dimensions and weight of the steaks were measured pre- and post-cooking. Samples were cooked on a flat-top grill until they reached an internal temperature of 71.1 °C. During cooking, a thermocouple recording device recorded the steak center temperature every 10 s. It was observed that the time required for the steak to reach 71.1 °C significantly influenced by the thickness and type of subprimals of steak. The average cooking yield of steak was 75.66%, while the safe cooking time ranged from 2.22 to 36.66 min. This study could provide valuable information about the effects of weight, thickness and muscle type on the cooking time required for mechanically tenderized beef steaks to reach a minimum safe cooking temperature, without a resting period.

This study aims to identify the antimicrobial mode of action of sodium acid sulfate (SAS) and potassium acid sulfate (KAS) against three major foodborne pathogens, Escherichia coli O157:H7, Salmonella Typhimurium DT 104, and Listeria monocytogenes. The overnight grown cultures of the target pathogens were subjected to SAS and KAS treatments to identify the minimum inhibition concentrations of each antimicrobial. The impact of SAS and KAS treatments on the target pathogens at bio-molecular levels was also studied. To help determine if the mode of action is pH-driven, SAS and KAS's antimicrobial efficacies were also compared against hydrochloric acid (HCL). The MIC values of SAS and KAS for all three pathogens were 7.5 mg/mL while for HCL, the MICs were greater than 30 mg/mL. Similarly, SAS and KAS treatments resulted in more damage to all target pathogens and increased leakage of nucleic acid, protein, and ions than HCL treatments. Transmission electron microscope images also revealed that 7.5 mg/mL SAS and KAS treatments resulted in significantly more visible cell damage in S. Typhimurium and E. coli O157:H7 than HCL treatments. The study's findings indicate that the SAS and KAS could be the function of pH, oxidation of cell components, and osmolarity.