Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide

Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures

“…The decrease of a* is attributed to the loss of oxymyoglobin pigment. These results are in agreement with Unda, Molins, and Zamojcin (1989) and Stivarius et al (2001); these authors worked with beef trimmings treated with ozone and reported that a* values decreased for rib eye steaks with increasing storage time.…”

“…In beef tissues, color is a very important factor related to the consumer acceptability (Stivarius, Pohlman, McElyea, & Apple, 2001). The effect of ozone treatment on the changes in meat surface color is shown in Table 5, corresponding to average values of the determinations made in triplicate.…”

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

“…The reason why * value decreased on day 0 might be due to the oxidation activity of ClO 2 . Similar result was reported by Stivarius et al [2] who found that ground beef placed into a meat tumbler with 200 ppm ClO 2 and aerobically tumbled for 3 min (16 rpm) displayed lower * values than the untreated samples. It also indicated that sprayed 30 g/L lactic acid on beef did not have a negative effect on the color of the ClO 2 treated beef.…”

“…According to Stivarius et al [2], ClO 2 was effective against all bacterial types they evaluated. The residual microorganisms inhibition on meat surfaces imparted by lactic acid had also been observed by Rodríguez-Melcón et al [4] who reported that beef treated by 4% lactic acid may not only improve microbial quality, but also enhance shelf life.…”

“…Antimicrobial is the basis of the decontamination for meat which is useful in extending shelf life of meats by reducing or eliminating survival of pathogenic and spoilage bacteria and increasing overall quality of food products. Chlorine dioxide (ClO 2 ) has been used as a powerful antimicrobial to reduce microorganisms [2]. Lactic acid is a generally regarded as decontaminating agent for reduction or elimination of spoilage and pathogenic microorganisms from beef [3].…”