title: Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties.
abstract: The inclusion of two sources of buffered vinegar and sodium dodecyl sulfate plus levulinic acid were studied as interventions for Salmonella Typhimurium and for their effect on shelf-life and sensory characteristics of ground beef. For the Salmonella challenge, beef trimmings (80/20) were inoculated then treated with 2% (w/v) liquid buffered vinegar (LVIN), 2.5% (w/w) powdered buffered vinegar (PVIN), a solution containing 1.0% levulinic acid plus 0.1% sodium dodecyl sulfate (SDLA) at 10% (w/v), or had no intervention applied (CNT). The same trim source and production methods were followed during production of patties for shelf-life and sensory testing without inoculation. SDLA patties had the largest reduction (P<0.05; 0.70 log CFU/g) of Salmonella. However, LVIN and PVIN had the least (P<0.05) psychrotrophic growth. SDLA patties had more purge (P<0.05) and lower (P<0.05) subjective color scores. There were not large differences in sensory characteristics, except PVIN exhibited stronger off-flavor (P<0.05).
authors: Department of Animal and Dairy Science, Meat Science Technology Center, University of Georgia, Athens, Georgia 30602, USA. astelz@uga.edu
authors: Alexander M
authors: AM
authors: Stelzleni
authors: Amudhan
authors: A
authors: Ponrajan
authors: Mark A
authors: MA
authors: Harrison
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D000818:Animals; D002417:Cattle; D003116:Color; D003257:Consumer Product Safety; D019453:Escherichia coli O157 / Q000187:drug effects; D005506:Food Contamination; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007982:Levulinic Acids / Q000494:pharmacology*; D008460:Meat; D012486:Salmonella typhimurium / Q000187:drug effects*; D012967:Sodium Dodecyl Sulfate / Q000494:pharmacology*; D013649:Taste / Q000502:physiology*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D007982:Levulinic Acids; D017392:Thiobarbituric Acid Reactive Substances; D012967:Sodium Dodecyl Sulfate; D019342:Acetic Acid; C032246:levulinic acid