This study was aimed to determine the effects of electrostatic spray and natural antioxidants on sensory quality, color, and metmyoglobin reductase activity in grass-finished beef strip steaks. Eighteen certified grass-finished beef loins from nine animals were purchased from a certified grass-fed beef purveyor. Each loin was cut into eight 2.5-cm thick steaks without the gluteus medius muscle. A factorial arrangement of four treatments including a negative control (no spraying; NEG) and 1000-ppm of electrostatic spray of cherry extract rich in ascorbic acid (ES-ACE), electrostatic spray of rosemary and green tea extract rich in polyphenols (ES-RGT), and pressurized spray of ACE (PS-ACE) at 2 retail time points (0 and 5 d) was randomized within an animal. Instrumental color (CIE L*, a*, b*) and reflectance spectra (400 to 700 nm) were measured d-5 steaks. Five loins were randomly selected for metmyoglobin reductase activity and the other four loins were used for sensory evaluation. On d 0, ES_ACE steaks were slightly darker than ES_RGT and NEG steaks (P < 0.022); however, these differences disappeared on d 5 (P ≥ 0.138). On d 0, redness of ES_RGT and NEG steaks were greater than that of ES_ACE and PS_ACE steaks (P < 0.002); however, both ES_ACE and PS_ ACE steaks had more redness than ES_RGT and NEG steaks (P < 0.002). Similar phenomenon was found for color saturation. Both ES_ACE and PS_ACE steaks had less metmyoglobin and more oxymyoglobin than ES_RGT and NEG steaks on d 5 (P ≤ 0.021). All steaks had more sourness, bloody, and oxidized off-flavors on d 5 than d 0 (P ≤ 0.017). Electrostatic and pressurized spray provided similar protection for color stability and sensory quality; however, the natural antioxidant rich in ascorbic acid was more effective than polyphenol-rich natural extract.

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ObjectivesThe objective of the current study was to determine the efficacy of dipping pork trimmings in acetic acid on Salmonella reduction.Materials and MethodsPork loins were purchased from a commercial purveyor and trimmed of external fat and connective tissues, leaving only the longissimus muscle, which was further cut into 2.5 cm (W) × 2.5 cm (L) × 1.3 cm (H) cubes. Pork cubes were randomly assigned to a negative control (no inoculation, no dipping; NEG), a positive control (inoculation, no dipping; POS), acetic acid dipping at 21°C (ACC) and acetic acid dipping at 50°C (ACH) with a 15-, 45-, or 75-s dipping duration (n = 10 per treatment × time combination). Two inoculation levels, 108 Colony Forming Unit (CFU)/cube of bioluminescent gene-modified (Lux) or 105 CFU/cube of nalidixic acid-resistant Salmonella enteritica serovar Typhimurium, were inoculated onto pork cubes to determine the antibacterial effects of each treatment condition by in vivo bioluminescence imaging system (IVIS) or direct CFU measurement on XLD agar, respectively. In Experiment 1, the cubes were dipped for 15 s to measure the reduction effects by employing both IVIS and CFU. In Experiment 2, cubes were dipped with three dipping durations and the CFU were calculated. The common logarithm of Lux and CFU were calculated and analyzed by the GLIMMIX procedure of SAS v9.4 (SAS Institute Inc., Cary, NC). Actual probability values were reported.ResultsIn Experiment 1, at 108 inoculation level, ACC and ACH reduced the growth of Salmonella by 1.8 and 1.6 log, respectively (P < 0.001) without treatment difference (P = 0.207). However, at 105 inoculation level, ACC and ACH reduced Salmonella by 0.2 and 0.3 log, respectively (P ≤ 0.026). In Experiment 2, at 105 inoculation level with three dipping durations, the ACH treatment reduced Salmonella by 0.9 log more than the ACC treatment (P < 0.001). The 75-s dipping duration was the most effective, providing a reduction of 0.7-log more than the 15-s duration (P = 0.001). No 2-way treatment × time interaction was observed (P = 0.104).ConclusionThe present study suggests that the pork trimmings be dipped into 3% acetic acid solution at 50°C for at least 75 s to ensure the safety of further processed pork products.

ObjectivesThis study was aimed to determine how electrostatic spray of natural antioxidants impacts chemical quality of grass-finished beef strip steaks.Materials and MethodsTwenty certified grass-finished beef loins from ten animals were purchased from a certified grass-fed beef purveyor. Two loins of the same animals were cut into sixteen 2.5-cm thick steaks (eight steaks per loin) without the gluteus medius muscle. A factorial arrangement of 4 treatments, including a negative control (no spraying; NEG) and 1000-ppm of electrostatic spray of cherry extract rich in ascorbic acid (ES-ACE), electrostatic spray of rosemary and green tea extract rich in polyphenols (ES-RGT), and pressurized spray of ACE (PS-ACE), and 2 retail time points (0 and 5 d) was randomized within an animal, resulting in two steaks receiving a treatment × day combination within an animal. Five loins were randomly selected for chemical analyses (n = 10 per treatment × day combination). Meat antioxidants were extracted in methanol. The extracted antioxidants were reacted with ABTS+ radical cation (2,2′-azino-bis(3-ethylbenzthiazoline)-6-sulphonic acid diammonium salt) solution diluted to an absorbance of 0.85 to measure Trolox Equivalent Antioxidant Capacity (TEAC) at 734 nm. The extract was also reacted with Folin-Ciocalteu (FC) reagent to measure total phenolic compounds at 765 nm. Thiobarbituric acid reactive substances (TBARS) were extracted in 10% trichloroacetic acid and reacted with thiobarbituric acid and the resulted pigment was measured at 532 nm. Data were analyzed by the GLIMMIX procedure of SAS v9.4 and actual probability was reported.ResultsOn d 0, NEG steaks had less FC values than all treatment steaks (P < 0.001), of which the ES_ACE steaks had 14 and 100% more than PS_ACE and ES_RGT steaks, respectively (P ≤ 0.005). Only ES_ACE steaks had greater FC value than NEG steaks on d 5 (P < 0.001). As a result, TEAC value of ES_ACE steaks was 17 and 75% more than that of PS_ACE and ES_RGT steaks (P ≤ 0.005) and remained greater than that of NEG steaks on d 5 (P = 0.064). Greater antioxidant capacity in ES_ACE and PS_ACE steaks decreased lipid oxidation by 56% (0.9 µg MDA/kg less in ES_ACE and PS_ACE on d 5) as compared with NEG steaks in ES_ACE steaks in contrast to the other treatments (P < 0.001).ConclusionElectrostatic spray of cherry extract rich in ascorbic acid was the most effective antioxidant application to prevent lipid oxidation in grass-finished beef strips steaks.