title: Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef.
abstract: The impact of beef trimmings treated with either 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 2% lactic acid (LA) or 10% trisodium phosphate (TSP) and an untreated control (C) prior to grinding, on instrumental color, sensory characteristics, TBARS values, pH and Lee-Kramer shear under simulated retail display were evaluated. Trimmings were ground, pattied and sampled at 0, 1, 2, 3 and 7 days of display. Patties from LA, CPC and CLO treatments were lighter (L*; P<0.05) and TSP patties were redder (a*; P<0.05) than C. Panelists found TSP and CPC patties were similar or superior in beef and off odor to C on days 3 and 7 of display. Therefore, treatment of beef trimmings before grinding with TSP, CPC, CLO or LA may not only improve ground beef safety, but maintain or enhance patty shelf life.
authors: Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA.
authors: J R
authors: JR
authors: Jimenez-Villarreal
authors: F W
authors: FW
authors: Pohlman
authors: Z B
authors: ZB
authors: Johnson
authors: A H
authors: AH
authors: Brown