title: The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display.
abstract: Antimicrobial effects of selected acidulants in a ground beef production system were studied. Lean beef trimmings were inoculated with Escherichia coli (EC) and Salmonella Typhimurium (ST) then treated with either 5% acetic acid, 5% gluconic acid (GA) or 5% trisodium citrate and then compared with an untreated control (C). Trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of display for EC, ST, coliforms, aerobic plate counts (APC), sensory color and odor as well as instrumental color traits. Acetic acid reduced (P<0.05) all bacterial types evaluated, but caused changes (P<0.05) in ground beef color (L*, a* and b* values) and odor characteristics. Conversely, although GA reduced (P<0.05) EC and APC, it had little effect on color or odor characteristics as compared with C. Trisodium citrate did not affect (P>0.05) microbial populations, color or odor characteristics of ground beef.
authors: Griffith Laboratories, Griffith Center, Alsip, IL 60658, USA.
authors: M R
authors: MR
authors: Stivarius
authors: F W
authors: FW
authors: Pohlman
authors: K S
authors: KS
authors: McElyea
authors: J K
authors: JK
authors: Apple