Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella

Meat Science

Volumn 90, Issue 3, 2012, Pages 783-788

  Harris, D ^a   Brashears, M M ^a   Garmyn, A J ^a   Brooks, J C ^a   Miller, M F ^a  

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

Acidified sodium chlorite; Beef trim; E. coli O157:H7; Organic acids; Salmonella

Indexed keywords

APPLICATION METHOD; E. COLI O157:H7; ESCHERICHIA COLI O157:H7; GROUND BEEF; MICROBIAL CHARACTERISTICS; ORGANOLEPTIC CHARACTERISTICS; PROCESSING ENVIRONMENTS; SALMONELLA TYPHIMURIUM; SODIUM CHLORITE; STERILE WATER;

ACETIC ACID; LACTIC ACID; MEATS; MICROORGANISMS; ORGANIC ACIDS; SALMONELLA; SODIUM;

ESCHERICHIA COLI;

ESCHERICHIA COLI; SALMONELLA; SALMONELLA TYPHIMURIUM;

ACETIC ACID; ANTIINFECTIVE AGENT; CHLORIDE; CHLORITE; LACTIC ACID; WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; COLOR; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA TYPHIMURIUM; TASTE;

ACETIC ACID; ANIMALS; ANTI-INFECTIVE AGENTS; CATTLE; CHLORIDES; COLONY COUNT, MICROBIAL; COLOR; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTIC ACID; MEAT; SALMONELLA TYPHIMURIUM; TASTE; WATER;

EID: 84355166445     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.014     Document Type: Article

References (12)

1. AMSA Guidelines for meat color evaluation. Proceedings of the Reciprocal Meat Conference 1991, Vol. 44. National Live Stock and Meat Board, Chicago, IL.
2. Bosilevac J.M., Shackelford S.D., Fahle R., Biela T., Koohmaraie M. Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products. Journal of Food Protection 2004, 67:2248-2254.
3. Castillo A., Lucia L.M., Roberson D.B., Stevenson T.H., Mercado I., Acuff G.R. Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. Journal of Food Protection 2001, 64:58-62.
4. Connor D.E., Kotrola J.S., Mikel W.B., Tamblyn K.C. Effects of acetic-lactic acid treatments applied to beef trim on populations of Escherichia coli O157:H7 and Listeria monocytogenes in ground beef. Journal of Food Protection 1997, 60:1560-1563.
5. Hajmeer M.N., Marsden J., Fung D., Kemp G. Water, sodium chlorite and acidified sodium chlorite on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets. Meat Science 2004, 68:277-282.
6. Harris K., Miller M.F., Loneragan G.H., Brashears M.M. Validation of the use of organic acids and acidified sodium chlorite to reduce E. coli O157 and Salmonella Typhimurium in beef trim and ground beef in a simulated processing environment. Journal of Food Protection 2006, 69:1802-1807.
7. Kang D.H., Koohmaraie M., Siragusa G.R. Application of multiple antimicrobial interventions for microbial decontamination of commercial beef trim. Journal of Food Protection 2001, 64:168-171.
8. Lim K., Mustapha A. Effects of cetylpyridinium chloride, acidified sodium chlorite, and potassium sorbate on populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on fresh beef. Journal of Food Protection 2004, 67:310-315.
9. Meilgaard M., Carr B.T., Civille G.V. Sensory evaluation techniques 1999, 61-68. CDC Press, New York, NY. Third Ed.
10. Pohlman F.W., Dias-Morse P.N., Quilo S.A., Brown A.H., Crandall P.G., Baublits R.T., et al. Microbial, instrumental color and sensory characteristics of ground beef processed from beef trimmings treated with potassium lactate, sodium metasilicate, peroxyacetic acid or acidified sodium chlorite as single antimicrobial interventions. Journal of Muscle Foods 2009, 20:54-69.
11. Quilo S.A., Pohlman F.W., Brown A.H., Crandall P.G., Dias-Morse P.N., Baublits R.T., et al. Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties. Meat Science 2009, 82:44-52.
12. Stivarius M.R., Pohlman F.W., McElyea K.S., Waldroup A.L. 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. Meat Science 2002, 60:327-334.