title: The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics.
abstract: The effect of using potassium lactate, sodium metasilicate, acidified sodium chlorite, or peroxyacetic acid as a single antimicrobial intervention on ground beef instrumental color, sensory color and odor characteristics, and lipid oxidation was evaluated. Prior to grinding, beef trimmings (90/10) were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 200-ppm peroxyacetic acid (PAA), 1000-ppm acidified sodium chlorite (ASC), or left untreated (CON). Ground beef under simulated retail display was measured at 0, 1, 2, 3, and 7 of display for instrumental color, sensory characteristics, TBARS values, and pH to evaluate the impact of the treatments. The KL, NMS, PAA, and ASC were redder (a(∗); P<0.05) than CON. All treatments were scored by sensory panelists to have a brighter (P<0.05) red color than CON during days 1-3 of display. All treatments had less (P<0.05) lipid oxidation than CON on days 0, 3, and 7 of display. These results suggest that the use of these antimicrobial compounds on beef trimmings prior to grinding may not adversely affect, and may improve bulk packaged ground beef quality characteristics.
authors.affiliation: Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA.
authors.forename: S A
authors.initials: SA
authors.lastname: Quilo
authors.forename: F W
authors.initials: FW
authors.lastname: Pohlman
authors.forename: P N
authors.initials: PN
authors.lastname: Dias-Morse
authors.forename: A H
authors.initials: AH
authors.lastname: Brown
authors.forename: P G
authors.initials: PG
authors.lastname: Crandall
authors.forename: R T
authors.initials: RT
authors.lastname: Baublits
authors.forename: J L
authors.initials: JL
authors.lastname: Aparicio