Impact of Multiple Antimicrobial Interventions on Ground Beef Quality

Eastwood, L. C.; Arnold, A. N.; Miller, R. K.; Gehring, K. B.; Savell, J. W.

doi:10.22175/mmb2017.07.0039

Cited by 3 publications

(1 citation statement)

References 14 publications

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“…Similarly, in the present study, no differences were found in other flavor attributes (e.g., beef flavor identity, browned, roasted), which result from a combination of odor and taste (Legako et al, 2015). Eastwood et al (2018) also reported that multiple interventions (control, acidified sodium chloride, Beefxide, and LA) applied prechilling or postchilling on carcasses and on beef trimmings have minimum effect on ground beef flavor.…”

Section: Trained Sensory Analysissupporting

confidence: 65%

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

Swenson

Nair

Hernandez-Sintharakao

et al. 2022

Meat and Muscle Biology

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The objective of this study was to characterize flavor, fatty acid composition, and volatile compounds of beef treated with common antimicrobial interventions in beef processing facilities. The effect of three pre-chilling antimicrobial interventions (4.5% lactic acid, LA; 400ppm peroxyacetic acid acidified to pH 1.2 with a sulfuric acid and sodium sulfate blend, aPAA; or untreated, CON) and four post-chilling treatments (CON; LA; aPAA; or a 2.5% solution of a commercial blend of lactic and citric acid, LAC) were analyzed. Briskets (n=30/treatment) were treated in a 3x4 factorial arrangement of pre- and post-chilling interventions using a custom-built pilot-sized spray cabinet, ground twice, and formed into patties. Cooked patties were analyzed by a trained sensory panel, and a subset of raw samples (N=72, n=6) were analyzed for fatty acid composition and volatile compounds. Trained taste panelist ratings for sour and chemical were rated highest (P < 0.01) for the LA pre-chilling treatment compared to CON and aPAA. Ratings for browned attributes were greater (P < 0.05) for samples subjected to aPAA than CON or LA samples. No differences (P > 0.05) were found for beef flavor ID, roasted, metallic, fat-like, rancid, warmed over, or liver-like ratings due to the pre-chilling treatments. Post-chilling treatments did not create any significant (P > 0.05) flavor attribute differences. Fatty acid analysis showed minimal differences due to the use of chemical interventions, and only C10:0 was affected by LAC treatment post-chilling, with greater (P < 0.05) concentrations of C10:0 compared to LA-treated samples.  Among the volatile compounds, the relative abundance of pentanal was greater (P < 0.05) in LA-treated post-chilling intervention samples than in the other treatments. Overall, these results demonstrated that the pre-chilling antimicrobial interventions impacted ground beef flavor, whereas the pre- and post-chilling antimicrobial treatments had minimal impact on fatty acid and volatile compounds.

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Section: Trained Sensory Analysissupporting

confidence: 65%

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

Swenson

Nair

Hernandez-Sintharakao

et al. 2022

Meat and Muscle Biology

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A current review of U.S. beef flavor II: Managing beef flavor

O'Quinn,

Legako,

Woerner

et al. 2024

Meat Science

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In-Plant Validation of Novel On-Site Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid Beef Carcasses and Trim Using Natural Microbiota and Salmonella and E. coli O157:H7 Surrogate Enumeration

Casas

Vargas

Randazzo³

et al. 2021

Foods

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The purpose of this study was to evaluate the antimicrobial efficacy of an aqueous ozone (Bio-Safe) treatment and lactic acid solutions on natural microbiota and E. coli O157:H7 and Salmonella surrogates on beef carcasses and trim in a commercial beef processing plant. For every repetition, 40 carcass and 40 trim swabs (500 cm2) were collected. Samples were taken using EZ-ReachTM swabs, and plated into aerobic plate count (APC), coliform, and E. coli PetrifilmTM for enumeration. In addition, a five-strain cocktail (MP-26) of E. coli surrogates was inoculated onto trim. For every trim surrogate repetition, 30 trim pieces were sampled after attachment and after ozone intervention. Samples were diluted and counts were determined using the TEMPO® system for E. coli enumeration. Ozone and lactic acid interventions significantly reduced (p < 0.003) bacterial counts in carcasses and trim samples. Moreover, lactic acid further reduced APC and coliforms in trim samples compared to ozone intervention (p < 0.009). In the surrogate trials, ozone significantly reduced (p < 0.001) surrogate concentration. Historical data from the plant revealed a reduction (p < 0.001) of presumptive E. coli O157:H7 in trim after a full year of ozone intervention implementation. The novel technology for ozone generation and application as an antimicrobial can become an alternative option that may also act synergistically with existing interventions, minimizing the risk of pathogens such as Salmonella and E. coli O157:H7.

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Impact of Multiple Antimicrobial Interventions on Ground Beef Quality

Cited by 3 publications

References 14 publications

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

A current review of U.S. beef flavor II: Managing beef flavor

In-Plant Validation of Novel On-Site Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid Beef Carcasses and Trim Using Natural Microbiota and Salmonella and E. coli O157:H7 Surrogate Enumeration

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