Progress 10/01/10 to 09/30/15
Outputs
Target Audience:Meat industry, extension agents and other researchers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Opportunities for training and professional development have been provided to graduate students through research and training during the project. This has also contributed to their professional development. How have the results been disseminated to communities of interest?Results have been disseminated to communities of interest through publication in peer reviewed journals and through publications in the Arkansas Animal Science report which is disseminated across the state and nation. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Concern about public health has increased, but some people still consume undercooked meat products, increasing the risk of foodborne illnesses. Even though food production techniques have improve, foodborne pathogens such as Salmonella (sm) and E. coli O157:H7 have the potential to evolve and thrive. About 76 million cases of foodborne illnesses are estimated to occur annually in the United States, resulting in 325,000 hospitalizations and 5,000 deaths. Due to concerns related to food safety, organic acids have been utilized in the industry to improve safety and extend shelf life by retarding food deterioration. They have been applied in both pre-harvest and post-harvest food production and processing systems and have been widely studied on ground beef. Although many antimicrobials have been evaluated as intervention treatments to reduce pathogens and extend shelf life, researchers pay less attention to the effects of antimicrobials on meat color. Therefore the purpose of this research was to determine the impact of fumaric, malic, octanoic and decanoic acid on ground beef patty color, odor and sensory characteristics. All the antimicrobials used in this study are approved for use in meat and poultry products by the Food Safety Inspection Services (FSIS) of the US Department of Agriculture and food products by the Food and Drug Administration. The antimicrobial treatments for this study were 3% (w/v) fumaric acid (F), 3% (w/v) malic acid (M), 3% (w/v) octanoic acid (O), 3% (w/v) decanoic acid (D) and an untreated control (CON). Distilled water was used for the preparation of the antimicrobial solutions. Frozen beef trimmings (80/20) shipped directly to the University of Arkansas by Cargill Meat Solutions were thawed and electrostatically sprayed with organic acid antimicrobial treatment solutions at a rate of (~0.1 ml/g) until meat surfaces were saturated. Each treatment was repeated twice using 1.8 kg of beef trimmings for each replicate. Next, beef trimmings were ground twice through a 3.0 mm plate. After grinding, the beef was hand portioned and processed into 150-gram patties, which were individually placed on plastic foam trays with absorbent pads and over wrapped with polyvinyl chloride film. A total of 50 packages were displayed under simulated retail conditions (4ºC; warm white fluorescent lightning; 1630 1x; for 7 days. A nine member trained sensory panel was used to evaluate product display characteristics: smearing and patty forming ability, sensory color and sensory odor characteristics of ground beef patties on days 0, 1, 2, 3 and 7 of simulated retail display. For each treatment, panelists evaluated smearing and patty forming ability. The ground beef patties were also evaluated for worst point color, overall color, and percentage of discoloration under simulated retail display and the panelists evaluated worst point color. Instrumental color of ground beef patties was measured using a Hunter Lab Mini Scan Illuminant A/10º observer on days: 0, 1, 2, 3 and 7 of display. Samples were evaluated for CIE; L*, a* and b* color values. Saturation index, which describes the brightness of color was calculated, as was the hue angle. Three measurements were taken on different areas for each sample and averaged for statistical analysis. Sensory evaluation of ground beef patties was conducted after thawing ground beef samples under refrigerated conditions. A nine-member panel was trained following the American Meat Science Association Guidelines. Ten samples were randomly presented to the panelists using a complete block design. Panelists evaluated bind, overall tenderness, juiciness, beef flavor, and off flavor intensity.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Dias-Morse, P. N., F. W. Pohlman, S. D. Pinidiya and C. L. Coffman. 2013. Instrumental color properties of ground beef processed from beef trimmings treated with peroxyacetic acid and/or organic acids. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 612:105-109.
Dias-Morse, P. N., F. W. Pohlman, S. D. Pinidiya, and C. L. Coffman. 2013. Microbial characteristics of ground beef processed from beef trimmings decontaminated by peroxyacetic acid alone or followed by organic acids interventions. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 612:110-114.
Marcos, J. A., F. W. Pohlman, P. N. Dias-Morse, C. L. Coffman. 2013. Turner, C. M., A. H. Brown, Jr., J. G. Powell, F. W. Pohlman, K. S. Anschutz, B. R. Lindsey, R. W. Shofner, and C. F. Rosenkrans, Jr. 2013. Relationships of polymorphisms of lactate dehydrogensase to heifer immune response. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 612:88-92.
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: The use of antimicrobials in beef decontamination is a good alternative to improve microbial safety of the products. The effect of these antimicrobials on sensory properties such as color, odor and taste can pose a challenge for customer's perception. Therefore the purpose of this research is to determine the impact of fumaric, malic, octanoic and decanoic acid on ground beef patty color, odor and taste characteristics. All the antimicrobials used in this study are approved for use in meat and poultry products by the Food and Safety Inspection Services (FSIS) of the US Department of Agriculture and food products by the FDA. Beef trimmings (80/20) were sprayed (n = 2/treatment) with organic acid antimicrobial treatment solutions at a rate of (~0.1 ml/g) until meat surfaces were saturated. The treatments included fumaric acid (F), malic acid (M), octanoic acid (O) and decanoic acid (D) all at 3% (w/v) versus control (C). Each treatment was repeated 2 times. Next, beef trimmings were ground, processed into meat patties (150 g), placed on plastic foam trays and over wrapped with polyvinyl chloride film. The packages were displayed under simulated retail conditions (4ºC). Trained panelists evaluated meat sensory color, odor and processing abilities on days: 0, 1, 2, 3 and 7 of display. For sensory taste panel analysis, ground beef patties treatment and control were cooked in a Blodget/Zephaire forced air convection oven at 163 ºC until an internal temperature of 71ºC was reached. Patties were cut into squares (2.54cm x 2.54cm), wrapped in foil and kept in a commercial food warmer (49ºC) until served to panelists. The CIE L*, a* and b* instrumental color measurements (n = 3/sample) were obtained using a Hunter Lab Mini Scan Illuminant A/10º observer on days: 0, 1, 2, 3 and 7 of display. Data were analyzed using the General Linear Model procedure and least squares means were separated using the Probability of Difference procedure of SAS. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The treatments D, F and O significantly increased sensory evaluated overall meat color redness (P< 0.05), reduced percentage of discoloration (P< 0.05) and showed higher a* values (P< 0.05) compared to the control C on days 0 and 1. Malic acid showed no difference (P> 0.05) in overall color and percentage of discoloration compared to the control on days 3 and 7 of display. There were no significant differences in beef odor (P> 0.05) between the C and the rest of the treatments on days 0 to 3 of display, except for M on day 0 (P< 0.05). Treatments F and D showed greater beef odor (P< 0.05) compared to the C and the rest of the treatments on day 3 of display. Treatment F presented a more intense beef odor (P< 0.05) compared to the C and the rest of the treatments on day 7 of display. There were no significant differences (P> 0.05) in beef flavor between the C and the rest of the treatments. Conclusion: The results suggests that the use of solutions containing fumaric, malic, octanoic and decanoic acid as antimicrobials on beef trimmings prior to grinding may improve sensory retail display properties such as meat color and odor without affecting beef flavor of ground beef patties.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
Dias-Morse, P., F. W. Pohlman, J. Williams, and A. H. Brown, Jr. 2014. Single or multiple decontamination interventions involving lauric arginate on beef trimmings to enhance microbial safety of ground beef. The Prof Animal Scientist, 30(5):477-484.
Pohlman, F., P. Dias-Morse, D. Pinidiya. 2014. Product safety and color characteristics of ground beef processed from beef trimmings treated with peroxyacetic acid alone or followed by novel organic acids. J of Microbial, Biotech and Food Sci. 4(2):93-101.
Dias-Morse, P. N., F. W. Pohlman, J. A. Marcos, T. L. Devine, K. L. Beers. 2014.
Evaluation of antimicrobial efficacy of citric and lactic acid based treatments on
Escherichia coli and Salmonella spp removal in fresh beef steaks. Proceedings of the 67th
Annual Reciprocal Meat Conference, Madison, WI. June 2014.
Marcos, J. A., F. W. Pohlman, P. N. Dias-Morse, T. L. Devine. 2014. Antimicrobial
treatment effects on ground beef instrumental and sensory color, sensory aroma and taste
characteristics. Proceedings of the 67th Annual Reciprocal Meat Conference, Madison,
WI. June 2014.
Marcos, J. A., F. W. Pohlman, P. N. Dias-Morse, T. L. Devine. 2014. Long chain organic acid effects on ground beef instrumental color and sensory color, taste and aroma characteristics. Proceedings of the 67th Annual Reciprocal Meat Conference, Madison, WI. June 2014.
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience: Despite substantial control measures implicated in the production line, prevalence of pathogenic bacteria in beef products continues to challenge the safety. The use of organic acid solutions such as acetic, citric and lactic acids have been widely used in meat decontamination at 1 – 3% concentration and it is reported that combination of two organic acids may establish a stronger lethality effect on bacteria due to the release of more proton ions by acids compared to a single acid alone. Further, the effectiveness of organic acid in meat decontamination expected to be enhanced when the temperature of acid solution is elevated to 55 °C. Hence, our objectives were to evaluate the antimicrobial properties of malic, octanoic acids and peracetic acid (an equilibrium mixture of acetic acid and hydrogen peroxide) through simultaneous physical and chemical multi-hurdle approaches and assess the treatment effects on instrumental color and weight gain of intact beef trimmings. Intact beef trimmings (7.6 X 7.6 cm) inoculated with a cocktail mixture containing E.coli O157:H7, O26, O103, O111, O121, O45, O145 and Salmonella Typhimurium DT 104, Newport MDR-AmpC (105 CFU/g) were immersed (n = 4/treatment) in treatment solution (100 ml) for 10 S and then allowed to drip for 30 min following the treatment application and prior to the secondary treatment application. The treatments included single acids (6% malic acid (M6) and 6% octanoic acid (O6); acid mixtures (1:1 mixture of malic and octanoic acid at 2% (MO2) and 6% (MO6) concentrations; acid mixtures (MO255 and MO655) or 0.02 % peracetic acid (PA55) heated up to 55 °C; acid mixtures or 0.02% peracetic acid at 23 °C followed by sterile water at 23 °C (MO2W, MO6W, PAW) or sterile water heated to 55 °C (M2HW, MO6HW, PAHW); 0.02% peracetic acid followed by 5% lauric arginate (PALA), 0.02% octanoic acid (PAO) or 10% trisodium phosphate (PAT). Each treatment was repeated 3 times. Next 25 g sample from each treated and untreated (IN) beef trimmings were aseptically removed and stomached with 225ml water for microbial enumeration. The CIE L*, a* and b* measurements (n = 3/sample) were obtained using Hunter lab mini scan illuminant A/10o observer and the weight gain was calculated as (treated weight-initial weight)/initial weight*100. Data was analyzed using: LS MEANS PDIFF option of SAS. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The treatments O6, MO2W, MO655, MO6W, MO6HW, PALA and PAO surpassed other applications with > 1 log (P<0.05) in E. coli and Salmonella population reductions compared to the untreated control. All treatments showed no difference (P>0.05) to the control in lightness. The PALA, PAW and PAHW- treated beef trimmings had greater (P<0.05) redness (a*) while other treatments showed no difference (P>0.05) in redness compared to the control sample. All the treatments showed similar (P>0.05) weight gain, however, MO6W- treated samples had a higher weight gain (P<0.05) in related to PALA and PA55 treatments. Conclusion: The results suggests that 1:1 combinations of malic and octanoic acid at 6% concentration, in combination with elevated temperature or peracetic acid followed by lauric arginate, sterile water or sterile water heated to 55 °C may provide successful beef decontamination interventions with no changes or enhancements in meat color.
Publications
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Dias-Morse, P. N., F. W. Pohlman, S. D. Pinidiya and C. L. Coffman. 2013. Instrumental color properties of ground beef processed from beef trimmings treated with peroxyacetic acid and/or organic acids. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 612:105-109.
Dias-Morse, P. N., F. W. Pohlman, S. D. Pinidiya, and C. L. Coffman. 2013. Microbial characteristics of ground beef processed from beef trimmings decontaminated by peroxyacetic acid alone or followed by organic acids interventions. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 612:110-114.
Marcos, J. A., F. W. Pohlman, P. N. Dias-Morse, C. L. Coffman. 2013. Turner, C. M., A. H. Brown, Jr., J. G. Powell, F. W. Pohlman, K. S. Anschutz, B. R. Lindsey, R. W. Shofner, and C. F. Rosenkrans, Jr. 2013. Relationships of polymorphisms of lactate dehydrogensase to heifer immune response. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 612:88-92.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Even under most sterile conditions, the mixing of beef trimmings from different animals and other processes involved in ground beef production pose a high risk of pathogenic bacterial contamination. Although various decontamination techniques have been adopted in ground beef production systems, the repetitive large number of ground beef safety recalls due to possible pathogenic bacteria contaminations continues to necessitate more effective decontamination methods available to the beef industry. The ground beef consumers demand is not only for microbial safety but also for products with natural ingredients, natural flavor and color and less chemical residues. The recent decontamination strategies focused on application of antimicrobial treatments on beef trimmings prior to grinding were successful in reducing ground beef pathogenic bacteria populations. Hence, there is a great need in identifying effective, economical, and environmentally friendly pre-grinding antimicrobial interventions against traditional as well as new emerging pathogens and new strains with less or no deleterious impact on ground beef quality attributes. Beef trimmings were artificially contaminated with most commonly found traditional and new emerging strains of pathogenic bacteria in ground beef (E. coli O157:H7 and non-STEC O157:H7 and Salmonella spp.). After leaving overnight, the inoculated beef trimmings were treated through conventional spray application of 0.02% peroxyacetic acid alone or followed by conventional or electrostatic spray application of 3% octanoic acid, 3% pyruvic acid, 3% malic acid, saturated solution of fumaric acid or deionized water. Following treatment applications, trimmings were ground twice and were placed on plastic foam trays with absorbent pads and overwrapped with polyvinyl chloride film and sampled on days 0, 1, 2, 3 and 7 days for microbial counts and instrument color properties. PARTICIPANTS: Fred Pohlman, Professor of Department of Animal Science, University of Arkansas at Fayetteville TARGET AUDIENCES: County Agents, Industry and other research faculty PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Conventional spray application of PA as a single or multiple chemical hurdle approach with conventional or electrostatic spray application of malic, pyruvic, octonoic and fumaric acid on beef trimmings may be effective in reducing pathogenic bacteria tested up to day 2 of display. Some organic acids applied through an electrostatic system may have similar or greater efficiency in controlling ground beef microbial populations compared to the conventional application of the same acids. The instrumental color properties and sensory color odor and processing characteristics of ground beef treated with peroxyacetic acid followed by organic acids had little or no difference compared to the untreated un-inoculated control ground beef samples. The electrostatic system established a more economical and waste manageable decontamination approach in controlling E. coli O157:H7 on non-O157H7 and Salmonella populations in ground beef without causing deleterious effects on color and odor quality properties.
Publications
- Dias-Morse, P. N., Pohlman, F. W., McDaniel, J. A., Guidry, R. D., Coffman, C. L., and Devine, T. L. 2012. Novel decontamination approaches for beef trimmings using lauric arginate to reduce O157:H7 and non-O157:H7 shiga toxin producing E. coli and Salmonella in ground beef. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series 606:92-94.
- Dias-Morse, P. N., Pohlman, F. W., Mehall, L. N., McDaniel, J. A., Guidry, R. D., Devine, T. L., Beers, K. L. and Mohan, A. 2012. Instrumental color properties of ground beef processed from beef trimmings pre-treated with hydrochloric/citric acid based decontamination interventions. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 597:97-100.
- McDaniel, J. A., Pohlman, F. W., Brown, Jr., A. H., Ricke, Steven C., Dias-Morse, P. N. Mehall, L. N., Milillo, S. R., Mohan, Anand. 2012. Evaluation of Product Safety Enhancement Through Antimicrobial Electrostatic Spray Applications on Longissimus lumborum at the Sub-Primal Level and its Impact on Meat Color Characteristics. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 597:86-88.
- Mehall, L. N., Pohlman, F. W., Brown, Jr., A. H., Dias-Morse, P. N., McKenzie, L. M., and Mohan, Anand. 2012. The impact of cetylpyridinium chloride, trisodium phosphate, potassium lactate, sodium metasilicate, or water as antimicrobial interventions on microbiological characteristics of beef biceps femoris muscles. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 597:101-103.
- Mehall, L. N., Pohlman, F. W., Brown, A. H., Dias-Morse, P. N., McDaniel, J. A. 2012. The effects of cetylpyridinium chloride, trisodium phosphate, potassium lactate, sodium metasilicate, or water as multiple application antimicrobial interventions on microbiological characteristics of beef biceps femoris muscles. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 597:104-107.
- Mohan, A., Pohlman, F. W., Ricke, S. C., Milillo, S. R., McDaniel, J. A., O'Bryan, C. A., Crandall, P. G. 2012. The antimicrobial efficacies of novel organic acids as single antimicrobial intervention for the control of Escherichia coli O157:H7 in inoculated beef trimmings. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 597:108-111.
- Mohan, A., Pohlman, F. W., McDaniel, J. A. 2012. Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate as antimicrobial interventions on instrumental color characteristics of beef trimmings. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 597:116-119.
- Mohan, A., Pohlman, F. W., McDaniel, J. A. 2012. The effects of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate in reducing Escherichia coli, Salmonella, Coliform, and Aerobic Plate Counts in inoculated beef trimmings. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 597:112-115.
- Dias-Morse, P. N., Pohlman, F. W., McDaniel, J. A., Guidry, R. D., Coffman, C. L., Devine, T. L. 2012. Evaluation of instrumental color characteristics of ground beef processed from beef trimmings decontaminated using lauric arginate accompanied by other antimicrobials. 65th Annual Reciprocal Meat Conference Proceedings. June 2012. North Dakota State University, Fargo, ND.
- Kushwaha, K., Pohlman, F., Ricke, S., Dias-Morse, P. N., Babu, D. 2012. Effect of octanoic acid treatments applied using conventional and electrostatic spray methods on microbial and color characteristics of ground beef. The Institute of Food Technologists Annual Meeting & Food Expo. IFT Annual Meeting Book of Abstracts, No. 035-67. June 2012. Las Vegas, NV.
- Mohan, A., and Pohlman, Fred. 2012. Role of Peroxyacetic Acid and Other Novel Organic Acids as Single Antimicrobial Interventions for the control Shiga Toxin Producing E. coli (STEC) and Salmonella in Inoculated Beef Trimmings. IFT Annual Meeting Book of Abstracts, No. 049-02. June 2012. Las Vegas, NV.
- Pohlman, F. W., Dias-Morse, P. N., McDaniel, J. A., Guidry, R. D., Coffman, C. L., Devine, T. L. and Beers, K. L. 2012. Multi-hurdle chemical decontamination approach using lauric arginate to enhance ground beef microbial properties. The Institute of Food technologists Annual Meeting & Food Expo, IFT Annual Meeting Book of Abstracts, No. 049-01. June 2012. Las Vagas, NV.
- Mohan, A., Pohlman, F. W., Hunt, M. C. 2012. Inactivation of Escherichia coli cells at low dose rates of gamma radiation. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series, 597:120-123.
- Kalpana, K., Pohlman, F. W., Dias Morse, P. N., Babu, D., Ricke, S. C., Crandall, P. G. 2012. Effect of octanoic acid on color characteristics of ground beef applied using conventional and electrostatic spray. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series 606:95-99.
- Dias-Morse, P. N., Pohlman, F. W., McDaniel, J. A., Guidry, R. D., Coffman, C. L. and Devine, T. L. 2012. Impact of lauric arginate alone or followed by other antimicrobials as decontamination interventions on ground beef instrumental color properties. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series 606:89-91.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Since ground beef processing involves mixing and grinding of beef from different animals, the likelihood of presence of harmful bacteria in the final product is significant. The recent frequent and large numbers of ground beef safety recalls due to possible pathogenic bacterial contamination indicate the continuous need for new and efficient decontamination applications in the ground beef production line. Consumers demand safe products; then again they are unwilling to purchase any color changed meat products. Therefore, any decontamination method that has a negative impact on meat color characteristics affects consumer purchasing decisions and leads to severe economic losses. Hence, there is a great need to evaluate recent generally recognized as safe (GRAS) approved antimicrobials such as lauric arginate (LA) as single interventions or in combination with existing antimicrobials. Beef trimmings were artificially contaminated with bacteria that can be found in ground beef (E. coli and S. Typhimurium). After leaving the contaminated meat overnight for further bacterial attachment, the beef trimmings were sprayed with antimicrobial treatments of 5 percent lauric arginate (LA) alone or followed by 4 percent sodium metasilicate (NMS), 0.4 percent cetylpirinidium chloride (CPC), 10 percent trisodium phosphate (TSP), 0.02 percent peroxyacetic acid (PA) or Water (W). The treated and untreated control beef trimmings were ground twice and 150g ground beef samples were placed on plastic foam trays with absorbent pads and over wrapped with polyvinyl chloride film. Then ground beef packages were stored under simulated retail conditions and sampled on day 1, 2, 3, 4 and 7 for microbiological and instrumental color evaluations. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The spray application of lauric arginate as single or multiple decontamination interventions with NMS, CPC, TSP, PA or W on contaminated beef trimmings were effective in reducing the microbial populations in subsequent ground beef. However, LA treatment applied in multiple interventions showed more efficient microbial reductions. The results also indicated that LA followed by CPC, NMS, TSP and PA treatments had similar redness in ground beef compared to the untreated samples. Hence, lauric arginate may enhance ground beef safety while maintaining the ground beef redness when applied with CPC, NMS, TSP and PA treatments in multiple chemical decontamination interventions. Further studies are required to evaluate the impact of these treatments on organoleptic properties of ground beef under uninoculated conditions.
Publications
- Mohan, Anand, Dias-Morse, P. N., Pohlman, F. W., McDaniel, J. A., Mehall, L. N. 2011. The effects of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate treatment of beef trimmings on microbial characteristics of ground beef. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., June 2011.
- McDaniel, J. A., Pohlman, F. W., Brown, Jr., A. H., Ricke, Steven C., Milillo, S. R., Dias-Morse, P. N., Mehall, L. N., Mohan, Anand, Williams, C. L., Guidry, R. D., Devine, T. L., Beers, K. L. 2011. Evaluation of electrostatic spray application of antimicrobials in sequential treatment combinations on product safety and instrumental color qualities of beef Bicep femoris muscles. IFT Annual Meeting: Book of Abstracts, New Orleans, LA. June 2011.
- Mehall, L. M., Pohlman, F. W., Brown, Jr., A. H., Dias-Morse, P. N., McDaniel, J. A., Mohan, A. 2011. The effects of hydrochloric citric acid mixture, cetylpyridinium chloride, trisodium phosphate, or sodium metasilicate as antimicrobial sequential treatment combinations on instrumental color, sensory color, and quality characteristics of beef Longissimus lumborum muscle. IFT Annual Meeting, Book of Abstracts, New Orleans, LA., June 2011.
- Mehall, L. M., Pohlman, F. W., Brown, Jr., A. H., Dias-Morse, P. N., McDaniel, J. A., Mohan, A. 2011. The effects of hydrochloric citric acid mixture, cetylpyridinium chloride, trisodium phosphate, or sodium metasilicate as antimicrobial sequential treatment combinations on microbiological and instrumental color characteristics of beef Longissimus lumborum muscle. IFT Annual Meeting, Book of Abstracts, New Orleans, LA., June 2011.
- Mohan, A., Milillo, S. R., Pohlman, F. W., Ricke, S. C., Dias-Morse, P. N., McDaniel, J. A., O'Bryan, C. A., Makowski, A., and Crandall, P. G. 2011. The impact of peroxyacetic acid and other novel organic acids as single antimicrobial interventions for the control of Escherichia coli O157:H7 in inoculated beef trimmings as measured by traditional plate count and Litmus RAPID-B rapid enumeration. Proceedings of the 64th Annual Reciprocal Meat Conference, Book of Abstracts, June 2011. Kansas State University, Manhattan, KS.
- Mohan, A., Pohlman, F. W., Ricke, S. C., Dias-Morse, P. N., Milillo, S. R., McDaniel, J. A., O'Bryan, C. A., Makowski, A., and Crandall, P. G. 2011. Effects of novel organic acids and ethoxylated glycerol against Escherichia coli O157:H7 as antimicrobial interventions for inoculated beef trimmings. Proceedings of the 64th Annual Reciprocal Meat Conference, Book of Abstracts, June 2011. Kansas State University, Manhattan, KS.
- Mohan, A., Pohlman, F. W., Dias-Morse, P. N., Mehall, L. N., McDaniel, J. A., Guidry, R. D., Devine, T. L., Johnson, Z. B., and Wijeratne, V. 2011. Ground beef microbial quality enhancement using a hydrochloric citric acid based pregrinding intervention. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., June 2011.
- Mohan, A., Dias-Morse, P. N., Pohlman, F. W., McDaniel, J. A., Mehall, L. N. 2011. The effects of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate treatment of beef trimmings on instrumental color characteristics of ground beef. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., June 2011.
- Pohlman, F. W., Dias-Morse, P. N., Mohan, A., Mehall, L. N., McDaniel, J. A., Guidry, R. D., Devine, T. L., Johnson, Z. B., and Wijeratne, V. 2011. Ground beef microbial quality enhancement using a hydrochloric/citric acid based pre-grinding intervention. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., June 2011.
- Mohan, A., Dias-Morse, P. N., Pohlman, F. W., McDaniel, J. A., and Mehall, L. N.. 2011. The effects of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate treatment of beef trimmings on microbial and instrumental color characteristics of ground beef. Journal of Food Science. (In Press)
- Dias-Morse, P. N., Pohlman, F. W., Mehall, L. N., McDaniel, J. A., Mohan, A., Guidry, R. D., Devine, T. L. and Beers, K. L. 2011. Impact of hydrochloric citric acid blend as a pregrinding interventions on ground beef instrumental color characteristics. Proceedings of the Reciprocal Meat Conference, American Meat Science Association, June 19-22, Kansas State University, KS.
- Kushwaha, K., Babu, D., Crandall, P. G., Ricke, S. C., Pohlman, F. W. 2011. Effect of malic acid treatments applied using conventional and electrostatic spray methods on the microbial and color characteristics of ground beef. Arkansas Association of Food Protection (AAFP) Arkansas. September 12-13, 2011.
- McDaniel, J. A., Pohlman, F. W., Brown, Jr., A. H., Ricke, Steven C., Milillo, S. R., Dias-Morse, P. N., Mehall, L. N., Mohan, Anand, Rojas, T., Beers, K. L. 2011. Effect of electrostatic spray application of cetylpyridinium chloride, hydrochloric citric acid mixture, potassium lactate, trisodium phosphate, or water on Longissimus lumborum sub-primal and steak levels on product microbial and instrumental color properties. IFT Annual Meeting, New Orleans, LA., June 2011.
- McDaniel, J. A., Pohlman, F. W., Brown, A. H., Ricke, Steven C. S., Milillo, R., Dias-Morse, P. N., Mehall, L. N., Mohan, A., Rojas, T., Beers, K. L. 2011. The enhancement of beef product safety through electrostatic spray application of cetylpyridinium chloride, hydrochloric/citric acid mixture, potassium lactate, trisodium phosphate, or water as antimicrobial interventions on Longissimus lumborum at the sub-primal steak levels. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., June 2011.
- McDaniel, J. A., Pohlman, F. W., Brown, A. H., Ricke, Steven C., Milillo, S. R., Dias-Morse, P. N., Mehall, L. N., Mohan, A., Rojas, T., Beers, K. L.. 2011. The enhancement of beef product safety through electrostatic spray application of cetylpyridinium chloride, hydrochloric citric acid mixture, potassium lactate, trisodium phosphate, or water as multiple application antimicrobial interventions on Longissimus lumborum at the subprimal and steak levels. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., June 2011.
- McDaniel, J. A., Pohlman, F. W., Brown, Jr., A. H. , Ricke, Steven C., Milillo, S. R., Dias-Morse, P. N., Mehall, L. N., Mohan, Anand, Rojas, T., Beers, K. L. 2011. Evaluation of product safety enhancement through antimicrobial electrostatic spray applications on Longissimus lumborum at the sub primal level and its impact on meat color characteristics. IFT Annual Meeting: Book of Abstracts, New Orleans, LA. June 2011.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: The processes involved in ground beef production systems, such as mixing and grinding of raw materials from different animals, may transfer various microorganisms on to final ground beef products posing a public health risk. Despite the constant efforts using traditional and nontraditional decontamination techniques to achieve the goal of reducing pathogenic populations in ground beef, a California based firm recently (August, 2010) recalled approximately 1 million pounds of ground beef products due to possible E. coli O157:H7 contamination (FSIS-RC-048-2010). Hence, there is a great need to find efficient decontamination techniques to enhance ground beef microbial quality and minimize the risk associated health and economic losses. A novel cost effective hydrochloric /citric acid (Citrilow(trademark)) blend is a generally recognized as safe (GRAS) antimicrobial which sustains the pH range that is most effective in controlling pathogenic bacteria. Even though this acid mix has been approved to use in beef, its use as a pre- grinding treatments on beef trimmings to reduce pathogenic bacterial load in ground beef products is yet to be investigated. Inoculated beef trimmings (E. coli and S. Typhimurium;10 to the power of seven, CFU/ml) were vacuum tumbled with individual antimicrobial treatment of 15% hydrochloric/citric acid blend (CIT) or CIT followed by 4% sodium metasilicate (NMS), 0.4% cetylpirinidium chloride (CPC), 10% trisodium phosphate (TSP) or Water (W). The treated and untreated control beef trimmings were ground twice and 250g ground beef samples were placed on plastic foam trays with absorbent pads and over wrapped with polyvinyl chloride film. All ground beef packages were stored under simulated retail conditions and sampled on day 1, 2, 3, 4 and 7 for microbiological and instrumental color evaluations. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The use of a hydrochloric/citric acid blend (Citrilow) in single or multiple decontamination intervention with water, CPC, NMS or TSP on inoculated beef trimmings significantly reduced the microbial populations in subsequent ground beef. The results indicated that although Citrilow alone, followed by water or CPC achieved higher microbial count reduction, Citrilow followed by NMS and TSP provided the additional benefit of retaining ground beef color properties up to 7 days of display. Therefore, a hydrochloric/citric acid blend along with NMS and TSP application may provide successful decontamination application while maintaining the ground beef color properties. However, detailed studies on the impact of these treatments on organoleptic properties of ground beef under un-inoculated conditions are recommended.
Publications
- McDaniel, J. A., Dias-Morse, P. N., Pohlman, F. W., Brown Jr., A. H., Mohan, Anand, Rojas, T., Mehall, L. N. 2010. Effect of sequential dipping treatments of hydrochloric acid/citric acid together with cetylpyridinium chloride, and trisodium phosphate on microbial properties of inoculated beef. Meat Sci. 86:559.
- McKenzie, L. M., Pohlman, F. W., Brown, A. H., Johnson, Z. B., Dias-Morse, P., Rojas, T. N., Rojas, C. M., Mehall, L. N. 2010. Effects of strip loin beef steaks dipped into potassium lactate and trisodium phosphate incorporated into gelatin coating systems for cook loss, shear force, and sensory-taste characteristics. IFT Annual Meeting, Abstract 139-01, Chicago, IL.
- McKenzie, L. M., Pohlman, F. W., Brown, A. H., Johnson, Z. B., Dias-Morse, P. 2010. Effects of strip loin beef steaks dipped into potassium lactate and trisodium phosphate incorporated into gelatin coating systems for sensory color characteristics. IFT Annual Meeting, Abstract 141-02, Chicago, IL.
- Mehall, L. N., Pohlman, F. W., Brown Jr., A. H., Dias-Morse, P. N., McKenzie, L. M. 2010. The effects of cetylpyridinium chloride, trisodium phosphate, potassium lactate, sodium metasilicate, or water as antimicrobial interventions on microbiological characteristics of biceps femoris. Institute of Food Technologists Annual Meeting, Abstract 038:10, Chicago, IL.
- Mehall, L. N., Pohlman, F. W., Brown Jr., A. H., Dias-Morse, P. N., McKenzie, L. M. 2010. The impact of cetylpyridinium chloride, trisodium phosphate, potassium actate, sodium metasilicate, or water as antimicrobial interventions on instrumental color characteristics of biceps femoris. IFT Annual Meeting, Abstract 041:06, Chicago, IL.
- Mehall, L. N., Pohlman, F. W., Brown Jr., A. H., Dias-Morse, P. N., McDaniel, J. A. 2010. The effects of cetylpyridinium chloride, trisodium phosphate, potassium lactate, sodium metasilicate, or water as multiple antimicrobial interventions on microbiological and instrumental color characteristics of beef biceps femoris muscles. Meat Sci. 86:559.
- Quilo, S. A., Pohlman, F. W., Dias-Morse, P. N., Brown, Jr., A. H., Crandall, P. G., Story, R. P. 2010. Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions. Meat Sci. 84:470-476.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Microbial safety continues to be an important issue in the beef industry. The beef producers are intensifying their efforts to minimize the presence of pathogenic bacteria in beef products through application of different decontamination techniques. However, most decontamination treatments can cause deleterious changes in the product quality. Hence, there is a vital need to find decontamination techniques that would not only bestow consumer's meat safety expectations but also quality characteristics preferences. Therefore, studies were conducted to determine the impact of antimicrobial application in conjunction with or without an edible coating on meat safety and quality. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Industry, county agents, and research faculty PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The use of edible coatings is a new emerging technique that can be used to improve microbial safety and shelf life of food products. In-cooperation of antimicrobials in an edible coating system further enhances the safety and quality measures. Since meat decontamination primarily takes place on the surface, slow migration of antimicrobial agent from the edible coating may provide higher concentration of active ingredient where it is needed. Previous studies have shown that use of USDA approved potassium lactate (KL) and trisodium phosphate (TSP) in meat decontamination has improved microbial safety without causing deleterious effects on meat color. Inoculated steaks from biceps femoris (n=75; Escherichia coli (EC) and Salmonella typhimurium (ST) were dipped in Gelatin with 0, 1.5 or 3 percent KL or 0, 5 or 10percent TSP solutions (n=5/treatment) for 1 min. Then the treated and untreated inoculated control steaks (CON) were packaged and displayed under simulated retail conditions and sampled on day 0, 1, 2, 3 and 7 for EC, ST, coliform (CO) and aerobic plate count (APC). The ability of gelatin coating with or without potassium lactate or trisodium phosphate to reduce bacterial counts on inoculated steaks indicates that a gelatin coating system may provide a new process control measure as a smart antimicrobial edible coating system to decontaminate meat products. Incorporation of these antimicrobial agents in the gelatin coating system will enhance the decontamination and may improve the product safety and shelf life for an extended period.
Publications
- McKenzie, L., Pohlman, F. et al. 2009. Instrumental color characteristics for potassium lactate incorporated into gelatin coating when used as microbial interventions for Escherichia coli and Salmonella on inoculated beef steaks. IFT Annual Meeting: Book of Abstracts 2009, Abstract no. 123-125, p. 273, Anaheim, CA.
- McKenzie, L. M., Pohlman, F. W., et al. 2009. Instrumental color characteristics and summary of trained sensory color panel evaluation for color effects on strip loin beef steaks dipped into trisodium phosphate incorporated into gelatin coating systems. Proceedings of the 62 Annual Reciprocal Meat Conference, June 2009. University of Arkansas, pg 68.
- McKenzie, L. M., Pohlman, F. W., et al. 2009. Instrumental color characteristics and summary of trained sensory color panelist evaluation for color effects on beef steaks dipped into potassium lactate incorporated into gelatin coating systems. Proceedings of the 62 Annual Reciprocal Meat Conference, June 2009. University of Arkansas, pg 69.
- McKenzie, L. M., Pohlman, F. W., et al. 2009. Effects of strip loin beef steaks dipped into trisodium phosphate incorporated into gelatin coating systems for cook loss, shear force and lipid characteristics. Proceedings of the 62 Annual Reciprocal Meat Conference, June 2009. University of Arkansas, pg 68.
- McKenzie, L. M., Pohlman, F. W., et al. 2009. Effects of bottom round beef steaks dipped into potassium lactate incorporated into gelatin coating systems for cook loss, shear force, and lipid characteristics. Proceedings of the 62 Annual reciprocal Meat Conference, June 2009. University of Arkansas, pg 69.
- Pohlman, F. W., et all. 2009. Evaluation of Potassium Lactate Incorporated Gelatin Coating as an Antimicrobial Intervention on Microbial Properties of Beef Steaks. Arkansas Animal Science Department Report. Arkansas Agri. Exper. Sta. Research Series 574-117-119.
- Pohlman, F. W., Dias-Morse, P. N., Quilo, S. A. et al. 2009. 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. J. Muscle Foods. 20:54-69.
- Pohlman, F.W., Brown, A. H., Dias-Morse, P. N., et al. 2009. Evaluation of instrumental color properties of beef steaks coated with trisodium phosphate incorporated gelatin coating system prior to packaging. Proceedings of the 62 Annual Reciprocal Meat Conference, June 2009. University of Arkansas, pg 49.
- Pohlman, F. W., Brown, A. H., Dias-Morse, P. N., et al. 2009. Effect of trisodium phosphate incorporated gelatin coating system as a single antimicrobial intervention on microbial properties of beef steaks. Proceedings of the 62nd Annual Reciprocal Meat Conference, June 2009. University of Arkansas, pg 57.
- Pohlman, F. W., Dias-Morse, P. N., et al. 2009. Effect of potassium lactate incorporated gelatin coating as an antimicrobial intervention on Escherichia coli and Salmonella populations in inoculated beef steaks. IFT Annual Meeting: Book of Abstracts 2009, Abstract No. 123-25, p. 152, Anaheim, CA.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Microbiological quality of meat products has been a great challenge to the meat industry since post-processing handling inevitably can re-contaminate the subsequent meat products posing a possible risk to public health. Such microbial contamination mainly takes place at the surface of meat products. Although, the use of antimicrobial interventions has been widely researched and proven to be effective for controlling pathogenic bacteria in meat, the rapid diffusion of active agents from surface to food mass limit the efficiency of controlling microbial growth on meat surfaces. Therefore, an active packaging system such as an antimicrobial incorporated protein coating could be an efficient alternative solution in which antimicrobials will slowly migrate to the surface of meat where the high concentrations of active ingredients are needed. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Beef steaks obtained from biceps femoris muscles were inoculated with E. coli and Salmonella typhimurium (10.0000000 CFU/g). The inoculated steaks (n equals 15) were dipped in gelatin with 0 (Gel), 1.5 percent (Gel plus 1.5 percent KL) and 3 percent (Gel plus 3 percent KL) potassium lactate or 3 percent potassium lactate (3 percent KL) for 1 min. Then the treated steaks and untreated inoculated control steaks (INCON) were packaged and displayed under simulated retail conditions and sampled on day 0, 1, 2, 3 and 7 for microbiological evaluations. The tested antimicrobial treatments significantly reduced the microbial populations in inoculated beef. The results indicate that a gelatin coating system with or without incorporation of potassium lactate may improve product safety and extend product shelf life efficiently. Further analysis is required to evaluate the effect of gelatin coating on sensory and instrumental color characteristics of coated meat.
Publications
- Pohlman, F. W., Dias-Morse,P. N., Gupton, B. L., Rowe, C. W. and McKenzie, M. L. . 2008. Physical, chemical and sensory properties of surface decontaminated beef steaks using potassium lactate, sodium metasilicate, cetylpyridinium chloride or trisodium phosphate as single antimicrobial interventions prior to packaging. Ark. Anim. Sci. Ark. Agri. Exp. Sta. Res. Series 563:109-114.
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Progress 01/01/07 to 12/31/07
Outputs
The frequent outbreaks of food borne illnesses and safety recalls for meat products have caused consumer concerns about the safety of meat they eat. In this context, adopting a decontamination step at the end of the production line may help eliminate incidence of pathogenic bacteria in the final meat products. Consumers demand not only product safety but also product qualities such as color, taste and appearance. Therefore, the meat industry faces the challenge of providing microbial safety of meat products through effective and affordable decontamination technologies without changing the product quality. Beef steaks obtained from top sirloin butts were inoculated with E. coli and Salmonella typhimurium (10,000,000 colony forming units per gram). The inoculated meats were then placed into a meat tumbler and decontaminated using 0.5 percent (w/v) cetylpyridinium chloride (CPC), 10 percent (w/v) trisodium phosphate (TSP), 4 percent (w/v) sodium metasilicate (NMS), and 3
percent (v/v) potassium lactate (KL) as single antimicrobial interventions. Then the decontaminated steaks were packaged and displayed under simulated retail conditions (4 degrees C) and microbiological, sensory color and instrumental color evaluations were carried out on days 0, 1, 2, 3, and 7 of display.
Impacts
The tested antimicrobial treatments significantly reduced the microbial populations in inoculated beef. All the treatments had a similar overall color to the untreated control. Furthermore, TSP and NMS treatments outperformed the other treatments and improved the redness of beef steaks compared to the untreated control. Therefore, incorporation of these antimicrobial interventions prior to packing will not only improve the product safety but also will appeal to the consumers product quality expectations.
Publications
- No publications reported this period
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Progress 01/01/06 to 12/31/06
Outputs
Increased consumer demand for beef with acceptable and consistent quality has spurred the beef industry to adapt to maintain market share. Due to a faster-paced lifestyle, beef cuts that have commonly been prepared via roast-cookery have seen a decline in demand. Many of these beef cuts do not afford consistent acceptability when prepared as steaks, so methods to improve palatability in these lesser-value beef cuts have been utilized to increase demand. One such method to improve palatability is solution enhancement. Also, the industry has shifted to case-ready packaging, allowing for solution enhancement and packaging to occur at one location before being transported to the retail case in another location. This post-enhancement storage duration may impact meat quality and may differ for untreated and enhanced muscles.
Impacts
Triceps brachii muscle sections that were solution enhanced with TSPP and sodium chloride were more tender, and juicer than untreated or water-only treated muscle sections. The TSPP and sodium chloride-treated muscle sections also had decreased purge losses and decreased cooking losses than the other two treatments across storage durations. Untreated and water-only treated steaks were lighter than TSPP and sodium chloride-treated steaks, but all treatments were similar in redness and estimations of oxymyoglobin proportions. Increased post-enhancement storage durations increased purge losses, increased the microbial load, and caused a decline in juiciness without affording improvements in tenderness. This lesser-value beef muscle generally had improved quality and palatability characteristics when solution enhanced with TSPP and sodium chloride. However, with the detriment elicited with increasing storage durations, minimizing the time from enhancement to the retail
case would benefit the overall quality of the triceps brachii.
Publications
- Baublits, R.T., et al. 2006. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef. Meat Sci. 72:704-712.
- Baublits, R.T., et al. 2006. Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris instrumental color characteristics. Meat Sci. 72:503-512.
- Baublits, R.T., et al. 2006. Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics. Meat Sci. 72:404-414.
- Baublits, R.T., Pohlman, F.W., Brown, Jr., A.H. and Johnson, Z.B. 2005. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics. Meat Sci. 70:205-214.
- Baublits, R.T., et al. 2005. Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics. Meat Sci. 71:264-276.
- Baublits, R.T., et al. 2006. Solution enhancement and post-enhancement storage effects on the quality, sensory, and retail display characteristics of triceps brachii beef muscles. J. Food Sci. 71:91-96.
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Progress 01/01/05 to 12/31/05
Outputs
Many lesser-value beef cuts face demand challenges due to consumer-demanded convenience and consistency. With the decline in roast cookery, these beef cuts are marketed as steaks, but do not afford consistent acceptability. Solution enhancement of these lesser value beef cuts can improve palatability and consistency. The industry has commonly utilized this approach, with emphasis on phosphate and low sodium chloride concentrations. Past research has suggested that sodium chloride concentration may have a large role for impacting improvements in quality and palatability for lesser-value muscles. Assessing the impact of sodium chloride concentration in differing muscle types may indicate the level necessary to improve palatability and quality, and the level may differ based on the inherent muscle quality. Therefore, beef biceps femoris, infraspinatus, and longissimus muscles were sectioned in half and five treatments were allocated to the muscle sections within a muscle
type. The treatments were: an untreated control, 0.4% sodium tripolyphosphate (STPP), 0.4% STPP and 0.5% sodium chloride (NaCl), 0.4% STPP and 1.0% NaCl, and 0.4% STPP and 1.5% NaCl. Interactive and main effects were assessed for impacts on meat quality, palatability and steak color.
Impacts
With interactive effects between treatment and muscle type generally being non-significant, sodium chloride elicited the same response regardless of inherent quality of the individual muscles. Increasing NaCl concentrations progressively improved mechanical and sensory tenderness and juiciness, and progressively increased water retention and cooked yields. While the lightness of steaks declined with increasing NaCl concentrations, redness and oxymyoglobin estimations were generally retained. Lesser-value muscles that are inherently tough, such as the biceps femoris can afford improvements in palatability with higher concentrations of sodium chloride. For that matter, muscles generally considered to have superior palatability, such as the infraspinatus and longissimus can also have improved and possibly more consistent palatability with higher concentrations of sodium chloride.
Publications
- No publications reported this period
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