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Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions.

Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions.

Authors :
Quilo SA
Pohlman FW
Dias-Morse PN
Brown AH Jr
Crandall PG
Story RP
Source :
Meat science [Meat Sci] 2010 Mar; Vol. 84 (3), pp. 470-6. Date of Electronic Publication: 2009 Oct 06.
Publication Year :
2010

Abstract

Effectiveness of multiple antimicrobial interventions on ground beef microbial, instrumental color and sensory attributes through display was evaluated. Beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either: (1) 3% potassium lactate followed by 4% sodium metasilicate (KN); (2) 4% sodium metasilicate followed by 3% potassium lactate (NK); (3) 200-ppm peroxyacetic acid followed by 3% potassium lactate (PK); (4) 200-ppm peroxyacetic acid followed by 4% sodium metasilicate (PN); or control (CON). Trimmings were ground, packaged and sampled on days 0-7 of display for EC, ST, coliforms, aerobic plate count, instrumental color and sensory characteristics. Only PK reduced (P<0.05) all bacterial types evaluated. The PN treatment remained (P<0.05) redder (a*), contained more (P<0.05) oxymyoglobin and had less (P<0.05) discoloration than CON by days 3-7 of display. All treatments maintained or improved odor attributes.<br /> (Copyright 2009 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-4138
Volume :
84
Issue :
3
Database :
MEDLINE
Journal :
Meat science
Publication Type :
Academic Journal
Accession number :
20374812
Full Text :
https://doi.org/10.1016/j.meatsci.2009.09.018