Journal
JOURNAL OF MUSCLE FOODS
Volume 20, Issue 1, Pages 54-69Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1745-4573.2008.00133.x
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Beef trimmings, inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST), were treated with 3% potassium lactate (K-L), 4% sodium metasilicate (NMS), 0.1% acidified sodium chlorite (ASC) or 0.02% peroxyacetic acid (PAA) prior to grinding. The ground beef packages were sampled at 0, 1, 2, 3 and 7 days of simulated retail display. All treatments reduced (P < 0.05) EC, coliforms and aerobic plate counts up to and some in excess of 1 log and ST count >= 1.5 logs. Sensory panelists found ground beef from all treatments to generally be similar (P > 0.05) to the control in odor and similar (P > 0.05) in color for the K-L and NMS treatments during initial display. Instrumental color results indicated that K-L, NMS and PAA were similar (P > 0.05) in redness (a*) to the control. These findings indicated that use of tested antimicrobial agents can reduce microbial numbers with little impact on sensory odor and color characteristics.
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