title: The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics.
abstract: The effects of antimicrobial agents on ground beef were evaluated to determine if instrumental color, sensory or odor characteristics were impacted. Trimmings were treated with 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 0.5% lactic acid (LA), 10% trisodium phosphate (TSP), or an untreated control (C). Ground beef made from trimmings with CLO and TSP were similar (P > 0.05) in L(∗) values to the control; however, samples were redder (a(∗); P<0.05) than the control. Likewise, sensory panelists found ground beef from the CPC and TSP treatments redder (P<0.05) for worst point color than the control by day 2 of display. The CLO, CPC and TSP treatments were similar (P>0.05) to the control in beef odor intensity until day 3 of display. Therefore, the use of antimicrobial agents on beef trimmings may not adversely affect, and may improve bulk ground beef color and odor characteristics.
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
authors: R T
authors: RT
authors: Baublits