“…Lactic acid (LA) is a weak organic acid generally recognized as safe (GRAS) (FDA, 2016), which is naturally present in the muscle tissue (Siragusa, 1995;Muchenje et al, 2009) and is also produced by fermentative bacteria (Martinez et al, 2013;FDA, 2016). Acid decontamination with LA is considered a simple and valuable chemical strategy to improve food safety in meat products (Ricke, 2003;Skandamis et al, 2010) due to the action immediately after application (Anderson and Marshall, 2007), and also during storage, when the residual LA content exerts bacteriostatic effect on bacterial counts (Dorsa et al, 1998). However, despite LA bacteriological advantages, its application can promote surface color changes on meat (Hunt et al, 1999;Pipek et al, 2005;Hosseini and Esfahani-Mehr, 2015) resulting in economic losses (Smith et al, 2000).Beef color influences the consumer acceptability, which interfere on purchase decisions (Suman et al, 2010).…”