title: Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display.
abstract: The impact of 82°C hot water (HW) or 5% lactic acid (LA) applied aerobically or by vacuum to beef trimmings prior to grinding on Salmonella Typhimurium (ATCC 1769NR; ST), Escherichia coli (ATCC 11775; EC), coliform (CO), aerobic plate count (APC), instrumental color and sensory characteristics of ground beef through simulated retail display was investigated. For this, beef trimmings were inoculated with a mixture (7 log CFU/ml each) of ST and EC, and treated either aerobically or under vacuum in a tumbler with HW or LA antimicrobials. Trimmings were ground, packaged and sampled on days 0, 1, 2, 3 and 7 of display for ST, EC, CO, APC, sensory and instrumental color characteristics. Vacuum HW or LA application had no additive effect (P>0.05) when compared with aerobic application for reducing EC, ST, CO or APC. However, lactic acid was effective for reducing (P<0.05) EC, CO and APC, but reduced ground beef redness.
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: A L
authors: AL
authors: Waldroup