IMPROVING WHOLE MUSCLE, NON-INTACT RED MEAT QUALITY AND SHELF LIFE THROUGH SURFACE TREATMENT AND NOVEL ENHANCEMENT STRATEGIES

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: TERMINATED
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1007041
• Project No.: GEO00762
• Project Start Date: Aug 17, 2015
• Project End Date: Jul 7, 2020

Project Director
Stelzleni, AL, M.

Recipient Organization
UNIVERSITY OF GEORGIA
200 D.W. BROOKS DR
ATHENS,GA 30602-5016

Performing Department
Animal & Dairy Science

Non Technical Summary
Whole muscle, non-intact meat is considered meat that has undergone a mechanical process to improve tenderness and other sensorial components including color, juiciness, and water holding capacity. Production of whole muscle, non-intact meat is usually done via blade tenderization or injection of enhancment solutions. However, chopped, reformed, cubed, and ground meats also fall into this category. Although mechanical methods can improve sensory quality there are also several concerns associated with whole muscle, non-intact meat products. Currently, whole muscle, non-intact products are not required to carry a label stating such (labeling requirement starting in 2016). Although this may be obvious for cubed and ground products, many times it is not readily apparent for whole muscle cuts. Additionally, these cuts currently do not carry any additional safe handling instructions alerting consumers to risk. In the past there have been foodborne illness outbreaks associated with the consumption of undercooked whole muscle, non-intact products due to pathogens being translocated to the internal muscle tissue. As a result the industry typically incorperates food safety hurdles during the manufacture of these products.The incorperation of food safety hurdles has reduced the number of foodborne illness associated with these cuts, but many of hurdles employed can be detrimental to product color, shelf life, and other sensory traits. Additionally many of the current food safety hurdles being used are chemically derived and there is a strong demand from consumers for clean label ingredients that can still ensure the safety and eating satisfaction of meat products. Utilizing clean label ingredients will increase consumer confidence, however, the industry must ensure that the use of clean label ingredients also improves the sensory and shelf life to ensure economic viablity. Therefore, the objectives of this project are to investigate novel clean label ingredients that can utilized as topicals or in enhancement solutions to improve sensory and shelf life characteristics of whole muscle, non-intact meat products.

Animal Health Component

0%

Research Effort Categories

Basic

(N/A)

Applied

85%

Developmental

15%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	3910	1060	100%

Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
3910 - Cross-commodity research--multiple animal species;

Field Of Science
1060 - Biology (whole systems);

Keywords

meat

clean label

meat quality

meat shelf life

Goals / Objectives
1) Evaluate the effect of novel and clean label antimicrobials for their effect on sensorial quality attributes when used on whole muscle, non-intact meat and trim destined for grinding applications.2) Determine the effect of topically applied novel and clean label antimicrobials on meat color and shelf life when used prior to mechanical tenderization.3) Evaluate novel and clean label ingredients for their functionality to increase water holding capacity when used in meat enhancement solutions.4) Evaluate novel and clean label enhancement solutions for their effect on meat quality and sensorial traits.5) Determine the impact of novel and clean label enhancement solutions on meat color and shelf life.

Project Methods
Throughout the course of this project, various whole muscle, non-intact meat products from beef and pork will be produced via blade tenderization or multi-needle injection. Novel and clean label processing aids and ingredients will be incorporated for blade tenderized and multi-needle injection, respectively, and evaluated for their effects on sensorial traits, shelf life, and color stability characteristics. Additionally, during the manufacture of whole muscle and whole muscle, non-intact meat, trim is produced that is comminuted and used in fresh ground products. Previous research has shown that several compounds may be of interest; therefore, we will investigate the use of acidic electrically oxidizing water, alkaline electrically oxidizing water, a combination of the two in various concentrations, sodium dodecyl sulfate plus levulinic acid in varying concentrations, and combinations of citrus juice and vinegar extracts.Specific Analyses:Sensory Evaluation - Samples designated for sensory analysis will be thawed (2 ± 1°C) overnight for 16-24 h, to an internal temperature of 2-5°C prior to cooking. Samples will be cooked to an internal temperature of 70°C on preheated clamshell grills (George Foreman, Salton Inc., China) according to AMSA (1995). Following cooking, two 1.27 x 1.27-cm x sample thickness cubes will be served to a trained sensory panel of eight panelists (AMSA, 1995). The panelists will evaluate samples for overall tenderness (8 = Extremely tender, 1 = Extremely tough), overall juiciness (8 = Extremely juicy, 1 = Extremely dry), beef flavor intensity (8 = Extremely intense, 1 = Extremely bland), and off-flavor (6 = Extreme off-flavor, 1 = None detected). For ground patty products, similar methods will be used and modified according to AMSA (1995). Briefly, after cooking, patties will be covered in foil and allowed to rest under heat lamps for 5 m before being sliced into 8 equal pie wedges, which will be served to panelists. Panelists will evaluate the ground patties for cohesion, flavor intensity, and juiciness on an 8-point numeric scale (1 = extremely fragile, bland, dry, 8 = extremely cohesive, intense, juicy), and off-flavor intensity on a 6-point scale (1 = no off-flavor; 6 = extreme off-flavor).Shear Force Analysis - Whole muscle samples designated for Warner-Bratzler shear force will be thawed and cooked according to the guidelines previously described in the preceding sensory panel evaluation section. After cooking steaks will be placed on trays and each tray will be wrapped with polyvinylchloride film and placed in a cooler (2±1°C) for 16-24 h. Once cooled, each steak will have 6 cores (1.27 cm diameter) removed parallel to the longitudinal orientation of the muscle fibers to represent the entire sample. The cores for each steak will be sheared once perpendicular to the muscle fiber orientation using an Instron Universal Testing Machine (Model 3365, Instron Corp., Norwood, MA) that is equipped with a Warner-Bratzler shear head with a 51 kg force load cell at a crosshead speed of 25 cm/min. The peak shear force for each core will be recorded (Bluehill software, Instron Corp.) and utilized in analysis (AMSA, 1995).For ground patty shear force determination, patties will be thawed and cooked following the procedures outlined for ground patty sensory evaluation. After cooking, the patties will be allowed to cool to room temperature (23°C) and a 6 x 6 cm section will be removed from the center of the patty (Quilo et al., 2009). The 6 x 6 cm patty section will be sheared using a Kramer shear head attached to a Universal Testing Machine (Instron Dual Column Model 3365, Instron Corp., Norwood, MA) with a 51 kgf load cell at a crosshead speed of 25 cm/min. The peak shear force (kgf) for each sample was recorded (Bluehill software, Instron Corp.) and analyzed as kgf/g of sample.Shelf Life Analysis - Whole muscle, non-intact steak samples or ground patty samples designated for shelf life analysis will be placed in Styrofoam trays on absorbent pads (Dri-Loc AC-40, Cryovac Sealed Air Corporaton, Duncan, SC) and overwrapped with oxygen permeable polyvinylchloride overwrap (O2 transmission = 23,250 mL/m2/24 h, 72 gauge; Pro Pack Group, Oakland, NJ). Once packaged the shelf life samples will be placed in open coffin style display cases (Hussman, Bridgeton, MO) where they will be under 24 h lighting (Octron/ECO; 3000K; F032/830/ECCO; Sylvania Co., Versailles, KY) between 1610-2000 lux (AMSA, 2012). Retail display case temperature (3±1°C) will be continuously monitored and recorded using digital temperature loggers (TR-50U2, T&D Corporation, Tokyo, Japan). Samples will be rotated within the display cases daily to minimize case location effect.Lipid Oxidation - On the respective days of shelf life, the samples will be removed from the retail display case, trimmed of all visible fat and connective tissue, vacuum packaged, and frozen (-20°C) for subsequent lipid oxidation analysis. Thiobarbituric acid reactive substance (TBARS) analysis will be conducted according to Ahn et al. (1998). Briefly, the previously vacuum packaged and frozen samples will be thawed overnight (2±1°C). The thawed samples will be removed from their vacuum bags and will be thoroughly minced and mixed. In duplicate, representative 5 g samples will be taken from each sample, homogenized and placed in 50 mL centrifuge tubes with 15 mL deionized water. The samples and water will then be homogenized for 30 s and centrifuged at 3077 x g for 10 min. The supernatant (1 mL) will be transferred to disposable test tubes and 50 μL of butylated hydroxyanisole (7.2%) and 2 mL of thiobarbituric acid/trichloroacetic acid will be added to the homogenate. Samples will then be vortexed and incubated in hot water (90°C) for 15 min for color development. The sample test tubes will then be placed in cool water (20°C) for 10 min followed by centrifugation as previously described. The supernatant will be separated for spectrophotometric analysis at 531 nm (Jasco V630 equipped with SpectraManager software, Jasco Inc., Easton, MA). Quantitative determination will occur by fitting recorded values against a known standard curve. Lipid oxidation values will be expressed as milligrams malonaldehyde per kg of meat.Objective Color - On each day of shelf life, objective color will be recorded for d 7 samples to allow for repeated measures of the color change on the same sample. Objective color will be recorded using a Hunter-Lab MiniScan EZ (Hunter Associates Laboratory, Reston, WV) using illuminate A, 10° view angle. Each day before use the colorimeter will be calibrated with white and black tiles and a saturated red tile will be used as a working reference standard. Measurements for L*, a*, b*, will be collected in triplicate for each sample. Additionally, hue angle, chroma, and delta E will be calculated for redness, vividness, and color change over time, respectively. Additionally the full color spectrum values will be recorded to calculate the proportions of deoxymyoglobin, oxymyoglobin, and metmyoglobin over time (AMSA, 2012).Statistical Analysis - Sample size for each respective project will be calculated according to the methods of Montgomery (2001) and Ferris, Grubbs, & Weaver (1946) to guard against the probability of making a type II error. Data will be analyzed as a completely randomized design for all experiments using the Mixed procedures of SAS (V.9.1 SAS Inst. Inc., Cary, NC). The model will included the main effects of treatment and day of display, where applicable. When a treatment by day of display interaction occurs, data will be reanalyzed by day. Least squares means will be generated and means will be separated using the PDIFF option with Tukey adjustments. Differences will be considered significant at α < 0.05.

Progress 08/17/15 to 07/07/20

Outputs
Target Audience:Overall, the current projects target audience included undergraduate and graduate students, the meat and meat processing scientific community and the meat processing industry. Over the life of the project we have directly impacted 15 graduate students and 10 undergraduate students. The graduate students have been directly involved with design, experimentation, writing, presentation, and data analyses. The undergraduate students also received direct experience in experimental design, meat processing, food safety, and data reporting. To further reach our target audience results from the project have been incorporated into undergraduate and graduate coursework. The results from the current project have been disseminated at scientific and industry based meetings and have been included in workshops centered around meat processing to include the quality, self life, and safety of meat products. Over the past year of the project the number of target audience individuals reached was less than previous years due to COVID-19 restrictions on travel, hosting workshops, and limitations to class size. Over the coming year it is expected that additional materials will be produced from the project to further reach target audiences in the future. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Over the past year and throughout the duration of the project multiple training and professional development opportunities have been provided. First and foremost, this project has lead to the training of multiple graduate students at the MS and PhD level that have graduated adn are now working in academia and industry roles in the meat and meat processing sectors. This project has also allowed for the training and development of undergraduate students that have gained employment in the meat sector or continued their education at the graduate level. The information gained from this project has also been used in both graduate and undergraduate meat and meat processing classes in animal science, food science, and poultry science. The results from this project has also been presented and provided hands on demonstrations in multiple workshops targeting both red meat and poultry processing industry employees. How have the results been disseminated to communities of interest?Over the past year and throughout the duration of the project the generated results have been disseminated in ways to target all of the audiances previously mentioned. First we have used the results and methodology in multiple courses to further the learning and understanding among graduate and undergraduate students. We have also generated numerous scientific peer reviewed articles that have been published in journals deemed critical to meat and meat processing. To further strengthen our outreach to the scientific and industry sectors we have also placed an emphasis on publishing abstracts and presenting results at scientific and industry based meetings with regional, national, and international impacts. We have also further targeted our industry audiance by including results and using hands on demonstrations in various workshops targeting the red meat and poultry industries. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Over the course of this project, especially the last 2 years the emphasis changed to incorporate more of a food safety focus utilizing some of the traditional and novel antimicrobials previously tested for their effects on quality characteristics. We also moved from topically applied antimicrobials to newer technologies for the meat and meat processing sectors including high pressure processing and its impact on quality and safety of dry and semi-dry products. Furthermore, due to industry need we also included poultry meat with myopathies into our futher processing studies. Utilization of high pressure processing on dry and semi-dry beef products: Our results have shown that utilizing high pressure processing at 586 MPa for up to 300 seconds is an effective safety hurdle and/or remidiation practice to ensure a 5D inactivation of E. coli O157:H7 and STEC in mildly fermented and low temperature processed beef summer sausage. The use of HPP is also effective to aid in a 5D reduction of E. coli O157:H7 and STEC in non-heat treated mildly fermented beef salami at various water activities. Additionally, the use fo HPP on dry and semi-dry beef products does not negatively impact textural or color quality attributes. This is a major finding as HPP has previously been reported to negatively impact color, shelf life, and texture of fresh meat. Wooden breast further processing: The wooden breast myopathy has had a significant impact on the US and world poultry industry with losses estimated between $200 mil and $2 bil annually. With no remidiation in sight from a nutritional or gentic standpoint processing may be an alternative to add value to poultry broiler meat that is currently downgraded or discarded. To this effect our group has been working on various processing strategies to mitigate the impact of wooden breast on sensory and texture characteristics. We have found that wooden breast broiler meat that is classified as moderate or severe can be included with normal breast and thigh meat in sausage and hotdog formulations up to 75% with mild to no consequences. Overall, as wooden breast inclusion and severity increase sausage and hotdog products become harder, springier, less cohesive, and had greater purge during cooking. However, sensory panelists were not able to detect differences to the same degree as objective mechanical measures. Final sausage and hotdog formulations were not biologically different for color ratings when raw or cooked. Due to a need to better segregate and detect differences in wooden breast severity our group has also developed a new objective shear method, multi-blade shear, which has been shown to better detect and segregate breast samples between normal, moderate, and severe categories when compared to traditional Warner-Bratzler and BMORs methods. Small ruminant intervention and validation and blade tenderized beef applications: Fitting in with the original goals, we have found that lactic acid (LA; 4-4.5%) and peroxyacetic acid (PAA 200-2000 ppm) can be used as topical applications for whole muscle, non-intact beef striploins without compromising shelf life, color, or sensory attributes. To complete this work the effectiveness of LA and PAA was also investigated as an intervention against E. coli O157:H7 and STEC surrogates when used prior to blade tenderization. Although both LA and PAA significantly reduced the E. coli load on the surface and internally via translocation, LA reduced E. coli to a greater level than PAA. This project also found that cross-contamination due to the blades on the blade tenderizer is a significant risk that requires further investigation to reduce the risk of cross contamination. Our work in this area lead to additional questions from industry partners about validation practices for small ruminants, specifically goats and bob veal carcasses, and the impacts on carcass color attributes. We have reported that similar to the findings with beef strip loins, both LA and PAA significantly reduced surrogate E. coli loads without impacting carcass color, but LA was found to be more effective than PAA.

Publications

• Type: Journal Articles Status: Published Year Published: 2021 Citation: Zhang, J., H. Zhuang, B. Bowker, A.M. Stelzleni, Y. Yang, B. Pang, Y. Gao, H. Thippareddi. 2021. Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy. Poul. Sci. 100:101123.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Thomas, C.L., H. Thippareddi, S. Kumar, M. Rigdon, R.W. McKee, and A.M. Stelzleni. 2021. Validation of commonly used antimicrobials on veal carcasses inoculated with Shiga toxin producing Escherichia coli surrogates. J. Food Prot. 84:1114-1121.
• Type: Journal Articles Status: Published Year Published: 2021 Citation: Rigdon, M., A.M. Stelzleni, R.W. McKee, T.D. Pringle, B. Bowker, H. Zhuang, and H. Thippareddi. 2021. Texture and quality of chicken sausage formulated with woody breast meat. Poul. Sci. 100:100915.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Rigdon, M., H. Thippareddi, R.W. McKee, C.L. Thomas, and A.M. Stelzleni. 2020. Texture of fermented summer sausage with differing pH, endpoint temperature, and high pressure processing times. Meat & Muscle Bio. 4:1-11.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Thomas, C.L., H. Thippareddi, M. Rigdon, S. Kumar, R.W. McKee, W.M. Sims, and A.M. Stelzleni. 2020. The efficacy of antimicrobial interventions on Shiga toxin producing Escherichia coli (STEC) surrogate populations inoculated on beef striploins prior to blade tenderization. LWT-Food Sci. & Tech. 117:108689.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Thomas, C.L., Y.C. Hung, M. Ridgon, R.W. McKee, and A.M. Stelzleni. 2019. The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins. LWT-Food Sci. & Tech. 110:126-131.
• Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Stelzleni, A.M. 2020. Utilizing chicken breast with wooden breast and white striping in processed meat products. American Society of Animal Science Annual Meeting - Muscle Biology Symposium.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Rigdon, M., A.M. Stelzleni, B. Bowker, H. Zhuang, T.D. Pringle, and H. Thippareddi. 2019. Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties. Meat and Muscle Biol. 3:110.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Thomas, C.L., H. Thippareddi, M. Rigdon, S. Kumar, R.W. McKee, W.M. Sims, and A.M. Stelzleni. 2019. Antimicrobial interventions to reduce Shiga toxin-producing Escherichia coli (STEC) surrogate populations on beef striploins intended for blade tenderization. Meat and Muscle Biol. 3:135.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Rigdon, M., A.M. Stelzleni, B. Bowker, H. Zhuang, and H. Thippareddi. 2019. Use of breast meat afflicted iwth wooden breast myopathy on sausage textural properties. Inter. Poul. Sci. For.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Thippareddi, H., T.D. Pringle, A.M. Stelzleni, H. Zhuang, and B. Bowker. 2019. Improving value and utilization of breast fillets with the wooden breast myopathy through further processing into hotdogs. Inter. Poul. Sci. For.
• Type: Other Status: Other Year Published: 2019 Citation: Rigdon, M., A.M. Stelzleni, C.L. Thomas, S. Kumar, and H. Thippareddi. 2019. Meeting performance standards for Escherichia coli O157:H7 and Shiga toxin producing Escherichia coli (STEC) lethality in beef summer sausage using high pressure processing. UGA Center for Food Safety Annual Meeting
• Type: Other Status: Published Year Published: 2020 Citation: Rigdon, M., A.M. Stelzleni, and H. Thippareddi. 2020. High pressure processing of mildly fermented and heat treated beef summer sausage can help meet performance standards for Escherichia coli O157:H7 and STEC Lethality. National Provisioner, July.
• Type: Theses/Dissertations Status: Published Year Published: 2019 Citation: Thomas, C.L. 2019. The effect of antimicrobial interventions on quality and safety characteristics of blade tenderized beef, and veal and goat carcasses. University of Georgia
• Type: Theses/Dissertations Status: Published Year Published: 2019 Citation: Rigdon, M. 2019. The evaluation of texture and safety of fermented beef sausage processed with high pressure. University of Georgia

Progress 10/01/18 to 09/30/19

Outputs
Target Audience:During FY 19 our primary target audiance was the further processing scientific community and further processing meat industry professionals. To reach our primary target audiance(s) data and reports were presented at regional, nationa, and international meetins and symposia, submitted for publication in peer review and lay publications, and through workshops, and one on one meetings with industry professionals. The data and results obtained from projects were also used in undergraduate and graduate lecture and laboratory periods. In that sense, our target audiance also included students at both the undergraduate and graduate levels working towards degrees in meat animal protein production and processing. A total of 4 graduate students and 2 undergraduate students were directly involved with experimentation. Two graduate students and the two undergraduate students were further directly involved with data collection, analysis, and report generation. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?In FY 19 this project has afforded 4 graduate students and two undergraduate students to opputinity to get first hand experience in research methodology, data analysis, and data reporting to help ensure a safe and high quality meat animal protein source. Additionally this work has been used in various workshops to help train industry professionals working in the furhter processing and food safety sectors. How have the results been disseminated to communities of interest?The works generated from this project have been disseminated through peer reviewed and lay publications, presented at international, national, and regional meetings, and has been incoorperated into industry workshops and trainings. What do you plan to do during the next reporting period to accomplish the goals?During FY 20 we plan to continue work on achieving methodology towards reaching a 5D reduction in semi-dry and dry meat products while maintaining or improving quality. We also plan to continue work with improving the quality and safety of poultry products afflicted with myopathies. These works should lead to additional information for publication and presentation in scientific forums as well as lay publications and industry trainings.

Impacts
What was accomplished under these goals? In FY 19 we presented the results from our works at international, national, and regional meetings, published in peer reviewed and lay publications and worked with industry partners via workshops and one on one consultations. Additionally, we have continued to work on manuscripts for publication in FY 20 and beyond from studies that were ongoing as well as started work on 2 additional projects evaluating methods to reduce or control pathogen contamination while improving quality in further processed meat products.

Publications

• Type: Theses/Dissertations Status: Published Year Published: 2019 Citation: Rigdon, M. 2019. The evaluation of texture and safety of fermented beef sausage processed with high pressure. University of Georgia, Athens, Dissertation:www.dbs.galib.uga.edu
• Type: Theses/Dissertations Status: Published Year Published: 2019 Citation: Thomas, C.L. 2019. The effect of antimicrobial interventions on quality and safety characteristics of blade tenderized beef, and veal and goat carcasses. University of Georgia, Athens, Dissertation:www.dbs.galib.uga.edu
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Thomas, C.L., Y.C. Hung, M. Rigdon, R.W. McKee, and A.M. Stelzleni. 2019. The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins. LWT-Food Sci & Tech. 110:126-131.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Tasoniero, G., B. Bowker, A. Stelzleni, H. Zhuang, M. Rigdon, and H. Thippareddi. 2019. Use of blade tenderization to improve raw and cooked wooden breast meat tenderness. J. Poul Sci. 98:4204-4211.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Thomas, C.L., A.M. Stelzleni, A.G. Rincon, S. Kumar, M. Rigdon, R.W. McKee, and H. Thippareddi. 2019. Validation of antimicrobial interventions for reduction Shiga toxin-production Escherichia coli (STEC) surrogate populations during goat slaughter and carcass chilling. J. Food Prot. 82:3, 364-370.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Rigdon, M., A.M. Stelzleni, B. Bowker, H. Zhuang, T.D. Pringle, and H. Thippareddi. 2019. Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties. Meat and Muscle Biology, 3(2):110.
• Type: Other Status: Published Year Published: 2019 Citation: Stelzleni, A.M. 2019. To inspect or not inspect? Georgia Cattlemen's Magazine. May 2019.
• Type: Other Status: Other Year Published: 2019 Citation: Stelzleni, A.M. 2019. Beef Carcass Primal Break Down and Use. NE Georgia Beef Cattle Short Course. Athens, Georgia, February 13.
• Type: Other Status: Other Year Published: 2018 Citation: Stelzleni, A.M. 2018. Extracting Value from the Beef Chuck. NE Georgia REC Field Day. Blairsville, Georgia, October 23.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Thomas, C.L., H. Thippareddi, M. Rigdon, S. Kumar, R.W. McKee, W.M. Sims, and A.M. Stelzleni. 2019. Antimicrobial interventions to reduce shiga toxin-producing Escherichia coli (STEC)surrogate populations on beef striploins intended for blade tenderization. Meat and Muscle Biology, 3(2):135.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Rigdon, M., A.M. Stelzleni, B. Bowker, H. Zhuang, and H. Thippareddi. 2019. Use of breast meat afflicted with wooden breast myopathy on sausage textural properties. International Poultry Scientific Forum, February, Atlanta Georgia.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Thippareddi, H., T.D. Pringle, A.M. Stelzleni, H. Zhuang, and B. Bowker. 2019. Improving value and utilization of breast fillets with the wooden breast myopathy through further processing into hotdogs. International Poultry Scientific forum, February, Atlanta, Georgia.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Rigdon, M., A.M. Stelzleni, C.L. Thomas, S. Kumar, and H. Thippareddi. 2019. Meeting performance standards for Escherichia coli O157:H7 and Shiga toxin-producing Escherichia coli (STEC) lethality in beef summer sausage using high pressure processing. UGA Center for Food Safety Annual Meeting, March 12-13, Atlanta, Georgia.

Progress 10/01/17 to 09/30/18

Outputs
Target Audience:During the current reporting period this project has directly impacted 3 graduate students and 2 undergraduate students. Two graduate students were directly involved with experimentation, writting, presentation, and analysis of data. One graduate student recieved additional training in the areas of food safety and meat quality and shelf life by assissting with projects. The two undergraduate students gained hands on experience in meat processing, food safety, experimentation, analysis, and data reporting. Target audiances also included the scientific community at large involved with meat processing and food safety and industry personnel. To facilitate target audiance desemination data from experiements were presented at national and international meetings and sumposia, submitted for publication in peer-reviewed journals, and published in lay publications. The data obtained from projects were also utilized for in class demonstrations, lectures, laboratory periods in undergraduate and graduate meat science courses. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?During 2018 this project provided training for 3 graduate students and two undergraduate students in research design, methodology, experimentation, analysis, writing, and communications. Two undergraduate students also received STEM training. The outcomes of research were also translated and used in course lecture and laboratory periods for additional training experiences. How have the results been disseminated to communities of interest?During the current reporting period results were diseminated via peer reviewed journal articles, abstracts adn presentations at international meetings, and publications in lay publications. The results have also been included in course materials at the undergraduate and graduate level. What do you plan to do during the next reporting period to accomplish the goals?During FY 19 we plan to continue with experiments and research projects started in FY 18 including: non-intact poultry processing, shelf life and quality; 5D valiation of semidry and dry comminuted beef products; quality of semidry and dry comminuted products when exposed to high pressure processing; and impacts of topical antimicrobials on blade tenderized beef products. We expect the contiued work should result in 2-3 scientific publications and presentations at regional, national, and international meetings.

Impacts
What was accomplished under these goals? In FY 18 we presented the results from our projects at international meetings, published in peer reviewed journals, and submitted several mansucripts from FY 17 work to peer reviewed journals. Lay publications were also produced to target industry personnel. The team is currently in the process of manuscript preperation for several articles to peer reviewed journals in FY 19. We have conducted 3 projects in FY 18 related to works associated with the current research: In activation of E. coli O157:H7 and STEC through high pressure processing, Validation of antimicrobials against E. coli O157:H7 and STEC used prior to blade tenderization, and comminution of wooden breast broiler meat, uses in further processing. The results from this work will help meat processors make decissions related to food safety and extension of shelf life in non-intact meat products.

Publications

• Type: Journal Articles Status: Under Review Year Published: 2018 Citation: Tasoniero, G., B. Bowker, A. Stelzleni, H. Zhuang, M. Rigdon, and H. Thippareddi. 2018. Use of blade tenderization to improve raw and cooked wooden breast meat tenderness. J. Poultry Science. In Review.
• Type: Journal Articles Status: Awaiting Publication Year Published: 2019 Citation: Thomas, C.L., A.M. Stelzleni, A.G. Rincon, S. Kumar, M. Rigdon, R.W. Mckee, and H. Thippareddi. 2019. Validation of antimicrobial interventions for reducing shiga toxin-producing Escherichia coli (STEC) surrogate populations during goat slaughter and carcass chilling. Journal of Food Protection. In Press
• Type: Journal Articles Status: Submitted Year Published: 2018 Citation: M. Rigdon, H. Thippareddi, R.W. Mckee, C.L. Thomas, and A.M. Stelzleni. 2018. Quality of fermented summer sausage produced with differing pH, endpoint temperature, and high pressure processing times. Meat and Muscle Biology. Submitted.
• Type: Journal Articles Status: Submitted Year Published: 2018 Citation: C.L. Thomas, Y. Hung, M. Rigdon, R.W. Mckee, and A.M. Stelzleni. 2018. The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins. LWT Food Science and Technology. Submitted.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Rigdon, M., H. Thippareddi, C.L. Thomas, R.W. Mckee, and A.M. Stelzleni. 2018. High pressure processing effects on all beef summer sausage quality. ICOMST Short Paper and Poster. ICOMST 2018, Melbourne, Australia. August 10-17. ICOMST2018.com.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Thomas, C.L., H. Thippareddi, S. Kumar, M. Rigdon, R.W. McKee, and A.M. Stelzleni. 2018. Evaluation of antimicrobial interventions applied to bob veal carcasses inoculated with shiga toxin-producing Escherichia coli (STEC) surrogates before and after chilling. RMC-2018, Kansas City, MO.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Rigdon, M., H. Thippareddi, C.L. Thomas, R.W. McKee, and A.M. Stelzleni. 2018. High pressure processing effects on all beef summer sausage quality. RMC-2018, Kansas City, MO.
• Type: Other Status: Published Year Published: 2018 Citation: Rigdon, M., H. Thippareddi, and A.M. Stelzleni. 2018. Improving quality and safety of fermented sausages through high pressure processing. National Provisioner. October 2018.
• Type: Other Status: Other Year Published: 2018 Citation: Stelzleni, A.M. 2018. Summer Time: It⿿s all about that beef. Georgia Cattlemen⿿s Magazine. Printed May 2018.

Progress 10/01/16 to 09/30/17

Outputs
Target Audience:During the current reporting period this project has directly impacted 2 graduate students and 1 undergraduate student. Two graduate students were directly involved with experimentation, writting, presentation, and analysis of data. Additionally, the one undergraduate student gained hands on experience in meat processing, food safety, experimentation, analysis, and data reporting. One additional graduate student aided on the projects and recieved training in product quality, food safety, and laboratry analysis. Additional target audiances include the scientific community at large involved with meat processing and food safety and industry personel involved in meat processing and food safety. To this effect data from experiements were presented at international meetings and symposia and were published in peer reviewed journals. The data obtained from this project was also utilized for in class demonstrations, lectures, and labs for undergraduate meat science courses reaching an additional 12 students with an emphasis in animal and food sciences. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?During 2017 this project provided direct training to two graduate students and one undergraduate student in research design, methodology, experimentation, analyiss, writting, and communications. Additionally, one other graduate student was able to gain experience by aiding in the execution of the projects detailed above. The methodologies and results of these works have been incorperated into both undergraduate and graduate level course work. How have the results been disseminated to communities of interest?During the current reporting period results have been disseminated via peer reviewed journal publications, abstract and presentations at international meetings, and publication in lay publications. The results have also been included in course work for students at both the graduate and undergraduate level in meat science and food processing courses. What do you plan to do during the next reporting period to accomplish the goals?Over the time covering the next reporting period we plan to continue experiments and research projects started in 2017 related to both blade ternderized whole-muscle non-intact products and comminuted products exposed to high pressure processing. We expect 2-3 publications to be submitted to peer reviewed journals related to food safety or meat science. We also expect to present research findings at international meetings (2 abstracts and 1 short paper already accepted for presentation in the next reporting period).

Impacts
What was accomplished under these goals? In FY 2017 we were able to present the results from several projects at international meetings as well as publish results in both lay and peer reviewed formats. The team is also working on the development of 3 manuscripts for submission in FY 2018 related to the goals and objectives of this project. Over the past year we have conducted 2 projects eximining the effects of topically applied antimicrobials (hot water, lactic acid, para-acetic acid, and levulinic acid) at various time points during the slaughter, carcass chilling, and fabrication procedures related to small ruminants. This work will lead to new information related to validation procedures for small and large ruminate slaughter and fabrication operations. This work will also lead to further projects examining the potential survivability and translocation of pathogens of concern during further processing and the impact the antimicrobials have on shelf life, color, and other sensory characteristics. Preliminary data was collected for the next round of whole muscle non-itact work that is currently being planned. The preliminary data showed that 1) translocation of surrogate E. coli during blade tenderization is viable and remains constant even after 4 non-inoculated subprimals followed an inoculated subprimal (1st 4 inches at 5 log CFU/cm2), and 2) when potential contamination occurs intervention methods are required for the blades and plate of blade tenderizers as they retain appreciable levels of bacteria. Subsequent studies are being developed to address the impact of existing and new antimicrobials for their effectiveness against pathogens during blade tenderization, and methods for in line equipment interventions. In FY 2017 projects were also started examining the ability to produce a 5D reduction in salmonella and STECs for fermented, low thermally processed beef sausages utilizing high pressure processing (HPP) for various times. The initial work on this project focused on the impact that combinations of end-point pH, end-point thermal processing, and HPP time had on sausage color, stability, and texture. This work will be continued in FY 2018 with results being presented and published through 2018/2019.

Publications

• Type: Journal Articles Status: Published Year Published: 2017 Citation: Rigdon, M., Y-C. Hung, and A.M. Stelzleni. 2017. Replacing enhancement solutions with alkaline electrolyzed water does not improve pork shelf life. Meat and Muscle Biology, 1:90-99.
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Rigdon, M., Y-C. Hung, and A.M. Stelzleni. 2017. Evaluation of alkaline elctrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics. Meat Science, 123:211-218.
• Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Thomas, C.L., Y-C., Hung., and A.M. Stelzleni. 2017. The effects of novel antimicrobials on quality and shelf life characteristics of blade tenderized beef strip loins. RMC 2017, College Station, TX.
• Type: Other Status: Published Year Published: 2017 Citation: Stelzleni, A.M. 2017. Check the temperature of grilled beef to ensure food safety at your tailgate. www.caes.uga.edu/newswire.html
• Type: Other Status: Published Year Published: 2017 Citation: Stelzleni, A.M. 2017. Remember food safety when grilling this summer. Georgia Cattlemen's Magazine. Printed May edition.
• Type: Other Status: Published Year Published: 2017 Citation: Rigdon, M., and A.M. Stelzleni. 2017. Alkaline electrolyzed reduced water is not a suitable replacement for the traditional phosphate enhanced solutions in pork. National Provisioner. January edition.
• Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Thomas, C.L., H. Thippareddi, and A.M. Stelzleni. 2017. Validation of antimicrobial interventions for reducing E. coli populations (surrogate for shiga toxin-producing Escherichia coli; STEC) during goat slaughter and carcass chilling. RMC 2017, College Station, TX.

Progress 10/01/15 to 09/30/16

Outputs
Target Audience:During the current reporting period this project has directly impacted two graduate students and two undergraduate students. To date we have conducted two experiments that were each directed by PhD seeking students and each PhD student also had one undergraduate student helping with hands-on laboratory exercises. The first experiment was on using alkaline electrolyzed water as an enhancement replacement for tradiational salt and phosphate enhancement solutions on pork loings. The second experiemnt was evaluating the effects of novel antimicrobials as surface treatments to blade tenderized strip loins. Indirectly this project has impacted an additional 3 graduate students (1 PhD and 2 MS) that were assisting with the graduate student project directors. The informaiton obtained from these projects have also been included in discussions in undergraduate meat sciences courses reaching an additional 15 undergraduate students. The results from one of the pojects (Alkaline Enahnced Pork Loins) were also dissiminated at an internationsl meeting via abstract and poster presentation (Reciprocol Meats Conference - San Angelo Texas) in June 2016. There were over 700 participants registered at this meeting thereby targeting other scientists, graduate students, and undergraduate students (exact number of participants reached is unknown). For the next reporting period three publications from the pork loin enhancement project have been submitted for lay and peer review. For the next reporting period one abstract and one peer reviewed article have been submitted for review and presentation. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?To date this project has offered direct training to two graduate students and two undergraduate students in research design, methodology, experimentation, analysis, writting and presentation. Additionally, two other graduate students were able to gain experience in experimentation and analysis by aiding in the execution of the projects. The lessons learned and results from these projects have also been incorperated into undergraduate and graduate course discussions for two classes. How have the results been disseminated to communities of interest?For the current reporting period the results have been disseminated via published thesis, abstract, and professional sociatal meeting covering the water holding capacity of pork loins enhanced with alkaline electrolyzed water. What do you plan to do during the next reporting period to accomplish the goals?Within the next reporting period we expect 1-2 peer reviewed publications, 1-2 abstracts and professional presentations, as well as at least one lay publication. We are also continuing our focus on the novel antimicrobial intervention stratagies for whole muscle non-intact beef products and plan to conduct 1-2 more trials over the next period. We are also starting work on comminuted, fermented meat products that we plan to have completed by the end of the next reporting period with presentations and publications to follow.

Impacts
What was accomplished under these goals? Under the major goals of this project we completed two experimental trials. The first covering goals 1 and 2 and the second covering goals 3, 4, and 5. The first trial (goals 1 and 2): The objectives of this study were to investigate the effects of pulse ultra-violet light (PUV), 5% levulinic acid + 0.5% sodium dodecyl sulfate (LVA+SDS), and electrolyzed oxidizing water (EOW; 50 ppm Cl), on beef strip loin (SL) subprimals prior to BT, and assess their effects on shelf life and sensory characteristics compared to SL treated with 4.5% lactic acid (LA), and no antimicrobial intervention (CON). Whole USDA Choice beef SL (n = 75) of known date were assigned randomly to antimicrobial interventions across three replicates. Pulse UV samples were treated for 15 s at 5.754 J/cm2 6±2 cm from the quartz window. All other treatments were applied to subprimals using a six-nozzle sanitizing cabinet (0.42 L/nozzle·min-1 at 275.79 kPa). After treatment, all SL made a single pass, lean side up, through a mechanical tenderizer (Ross TC700MC). After BT, SL were vacuum packaged, boxed, and stored (0±1ºC) for 7 d. Following storage, subprimals were squared and 2 steaks (2.54 cm) were cut from the anterior face with one designated for Warner-Bratzler shear force and the other for trained sensory analysis. Pulse UV samples were not included in sensory analysis due to the PUV equipment being previously utilized in pathogen studies. After steak removal, roasts (5 cm) were cut for shelf life analysis, packaged in Styrofoam trays with PVC overwrap and randomly assigned to 0, 1, 2, 3, 5, or 7 d of display in open top coffin display cases (0±1.5ºC, two defrost cycle every 24 h) and 24 h lighting (1600 - 2100 lux; 30000K). On each day objective color was measured on d 7 roasts for L*, a*, b*, hue, chroma, and ?E. Aerobic plate count (APC) and thiobarbituric acid reactive substance analysis (TBARS) were also quantified on d 0, 1, 2, 3, 5, and 7 roasts. For the second trial (goals 3, 4, and 5): The objective of this research was to evaluate the applicability of alkaline electrolyzed reduced water as a replacement for traditional salt and phosphate enhancement solutions in pork loins. Across three replicates, 64 pork loins were randomly selected from a multinational pork processor's first shift, packaged according to industry standards, and shipped to the University of Georgia Meat Science Technology Center where they were held (1±1°C) until 4 days postmortem. Four days postmortem the loins were randomly assigned to one of four enhancement treatments including: alkaline electrolyzed reduced water (EOH; pH ≈ 11.5), EOH plus 2.5% potassium-lactate (EOK; pH ≈ 10.9), industry standard (IS; 0.35% sodium tri-polyphosphate, 0.14% sodium chloride, 2.5% potassium-lactate; pH ≈ 6.8), or no enhancement (CON). Loins were enhanced to target 110% of green weight. After a 15 min rest period the loins were cut into chops (2.54-cm). The first two chops were cut from the anterior end of the loin and immediately frozen for Warner-Bratzler shear force. Subsequently, seven chops were cut and randomly assigned to 0-30 days vacuum storage to evaluate water retention ability on a 5-day interval. Water analysis was performed to measure stepwise water loss with increasing force on a per assay basis, as well as, water loss on a 100% basis in order to obtain an additive model. First the chops were hung for 24 hr to evaluate free drip, then all chops were vacuum packaged until their designated storage day to evaluate water loss due to vacuum pressure, followed by water loss by gravimetric force, and finally oven drying. Two additional chops were immediately vacuum packaged and frozen for trained sensory analysis (overall tenderness, pork flavor intensity, juiciness, and off flavor). and; Sixty-four whole pork loins (Institutional Meat Purchasing Specifications 413) were procured from a national supplier and randomly assigned to four treatments across two replicates to evaluate the use of alkaline electrolyzed reduced water as a replacement for traditional salt and phosphate based enhancement solutions. Treatments included: alkaline electrolyzed reduced water (EOH; pH≈11.5), EOH plus 2.5% potassium lactate (EOK), industry standard (IS; 0.35% Sodium Tri-polyphosphate, 0.14% sodium chloride, 2.5% potassium lactate), and no enhancement (CON). After enhancement to a target of 110% raw loin weight, chops were cut (2.54-cm), vacuum packaged, and placed in simulated retail display for 30 days to determine treatment effects on objective and subjective shelf life color and lipid oxidation.

Publications

• Type: Theses/Dissertations Status: Published Year Published: 2015 Citation: Evaluation of alkaline electrolyzed reduced water to replace traditional phosphate enhancement solutions. University Of Georgia. MS Thesis.
• Type: Other Status: Published Year Published: 2015 Citation: Rigdon, M., and A.M. Stelzleni. 2016. Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects of on water holding capacity, tenderness, and sensory characteristics. RMC 2016, San Angelo, Tx.

Progress 08/17/15 to 09/30/15

Outputs
Target Audience:The target audiance for this project included graduate students, undergraduate students, and industry professionals at the fabrication and retail levels. Undergraduate adn graduate students gained first hand experience in project development, experimental design, data collection, and data analysis. Additional efforts were included by presenting data at regional and national meetings that targeted other scientists working in a similar area, as well as industry professionals. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Through this work one graduate student and two undergraduate students received invaluable training in experimental design, data analysis, and methodology. Students have also been able to present the findings of this research at multiple regional, national, and international meetings. How have the results been disseminated to communities of interest?Some the current results have been disseminated via abstract publicaiton, scientific, and industry presentations. Currently there are also two manuscripts under peer review for publication and one thesis has been published. What do you plan to do during the next reporting period to accomplish the goals?We are currently evaluating the ability to use alkaline electrolyzed water in combination with lower levels of salt and phosphate. In this model the alkaline electrolyzed water would replace the tap water portion of the industry standard solution. Although, this would not equate to a clean labeled product, it could potentially reduce the total amount of salt and phosphates utilized. Additionally, since the pH of the alkaline electrolyzed water was great enough to likely cause protein denaturation and was beyond the meat systems hydration potential we are looking at adding an acidic buffer to bring the pH of alkaline electrolyzed water below 9.

Impacts
What was accomplished under these goals? For the 2015 reporting period we focused on goals 3, 4, and 5: 3) Evaluate novel and clean label ingredients for the functionality to increase water holding capacity when used in meat enhancement solutions; 4) Evaluate novel and clean label enhancement solutions for their effect on meat quality and sensorial traits, and; 5) Determine the impact of novel and clean label enhancement solutions on meat color and shelf life. In the currently reported project we examined the use of alkaline electrolzyed water for its use as an enhancement solution in place of traditional enhancement solutions that contain chemical ingredients, namely salt and phosphates. It was thought that the increased pH of alkaline electrolyzed water (pH > 10) would increase the pH of the meat (usually around 5.5) thereby allowing additional water to bind within the muscle protein matrix without the use of added ingredients. In general the public has become more concerned about the foods that they are consuming and have a desire for cleaner labels with minimal indgredients. Additionally, there is increased awareness about the amount of salt that one consumes on a daily baisis. As a result the meat processing industry (and food industry at large) is trying to reduce the amount salt used in processed products. Alkaline electrolyzed water can simply be labeled as water and is produced by passing a light NaCl solution across a charged membrane separating the Na and Cl molecules resulting in two water phases, one that is very acidic (pH < 3) and one that is very alkaline (pH > 10). pH has a large impact on the water holding capacity of meat. Therefore, it was thought that by using a clean label eligible enhancement solution with a high pH the water binding capacity of the meat could be increased. For this project 64 fresh pork loins were randomly selected from a multinational pork processor and then were randomly assigned one of four enhancement solutions targeting a 10% moisture pickup including: Control (CON)- no enhancement, alkaline electrolyzed water only (EOW), EOW plus 2.5% K-lactate (EOK), and an industry standard enhancement solution with salt, phosphate, and K-lactate (IS). After the pork loins were enhanced they were fabricated into chops and vacuum packaged for further analysis of water holding capacity, shelf life color stability, and sensory characteristics. Loins for water analysis were subjected to multiple, sequential analyses each designed to increase the pressure exerted on the chop and therefore increase the potential moisture loss including free drip (hanging the chop by a hook and collecting the water that naturally purges, moisture loss due to vacuum forces excerted during packaging, water loss due to gravametric forces using a centrefuge, and finally by oven drying. The chops utilized for shelf life color stability were vacuum packaged and placed in simulated retail display with 24 hour lighting. Color parameters for L*, a*, b*, hue, and chroma were evaluated every 5 days for 30 days. Additionally, a subjective panel scored the chops every 5 days for overall color, discoloration, and purge color. At the end of the respective days the chops were collected and subjected to lipid oxidation analysis. From each loin two additional chops were vacuum packaged with one chop each for trained sensory analysis and shear force determination. The high pH of the EOW and EOK solutions did not increase the pH of the meat system compared to CON or IS due the meat proteins ability to buffer. Across all assays assessed for moisture loss the EOW chops exuded the most moisture, while the IS chops lost the least amount of moisture. CON and EOK treatments were similar to each other for moisture loss and intermediary to the values observed for EOW and IS. Enhancement solution did not have a large impact on shelf life color. Although there were statistical differences for objective color measures the true differences were small and likely not of biological concern. The subjective color panel is detect that the EOW chops were lighter in color than the CON and EOK chops, which were similar. The IS chops were rated as being the darkest in color and were significantly different from all other treatments. Furthermore, average color for IS chops was a darker, deeper red/purple than the other treatments with EOW chops having the lightest average color across all days of display. After 10 days of retail display the purge color of the IS chops retained its pink color and was lighter than EOW, EOK, and CON chop purge which became significantly darker and discolored over time. Lipid oxidiation increased slightly over time and EOW chops had greater oxidiation than the other treatments, however, due to the nature of the vacuum packaging all value low and below those previously reported for threshold dection. Concerning sensory characteristics IS chops retained more moisture during thawing and cooking than the other three treatments, which was related to an increased juiciness perception of the IS chops by trained sensory panelists. Additionally, the IS chops were rated as being more tender than the EOW chops both by the sensory panel and mechanical shear force. The use of alkaline electrolyzed water was not able to increase the pH of the meat system and therefore was not able to bind more moisture especially compared to the current industry enhancement solution containing salt and phosphate. In fact, the use of alkaline electrolyzed water likely denatured the proteins and caused a greater moisture loss than even the non-enhanced chop. The water loss of EOW chops combined with the decreased tenderness do not make alkaline electrolyzed water viable as a stand alone enhancement solution.

Publications

• Type: Theses/Dissertations Status: Published Year Published: 2015 Citation: Rigdon, M. 2015. Evaluation of alkaline electrolyzed reduced water to replace traditional phosphate enhancement solutions. Thesis. University of Georgia
• Type: Other Status: Under Review Year Published: 2016 Citation: Rigdon, M. and A.M. Stelzleni. 2016. Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics. Abstract. AMSA-Reciprocal Meats Conference. San Angelo TX.
• Type: Journal Articles Status: Under Review Year Published: 2016 Citation: Rigdon, M. & A.M. Stelzleni. 2016. Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics. Meat Sci. In Review.
• Type: Other Status: Published Year Published: 2015 Citation: Rigdon, M. and A.M. Stelzleni. 2015. Effects of alkaline electrically oxidized water on pork loin enhancement. Abstract. ASAS Southern Section, Atlanta GA.
• Type: Journal Articles Status: Submitted Year Published: 2016 Citation: Rigdon, M. & A.M. Stelzleni. 2016. Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on shelf life color and lipid oxidation
• Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Rincon, A., A.M. Stelzleni, and R. Singh. 2015. Effects of endpoint temperature and thickness on quality of whole-muscle non-intact steaks cooked in a radio frequency oven. Food Sci and Tech. 64:1323-1328.