Microbial,instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate,sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

Effectiveness of multiple antimicrobial interventions on ground beef microbial, instrumental color and sensory attributes through display was evaluated. Beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either: (1) 3% potassium lactate followed by 4% sodium metasilicate (KN); (2) 4% sodium metasilicate followed by 3% potassium lactate (NK); (3) 200-ppm peroxyacetic acid followed by 3% potassium lactate (PK); (4) 200-ppm peroxyacetic acid followed by 4% sodium metasilicate (PN); or control (CON). Trimmings were ground, packaged and sampled on days 0–7 of display for EC, ST, coliforms, aerobic plate count, instrumental color and sensory characteristics. Only PK reduced (P < 0.05) all bacterial types evaluated. The PN treatment remained (P < 0.05) redder (a*), contained more (P < 0.05) oxymyoglobin and had less (P < 0.05) discoloration than CON by days 3–7 of display. All treatments maintained or improved odor attributes.     

Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display

The impact of 82°C hot water (HW) or 5% lactic acid (LA) applied aerobically or by vacuum to beef trimmings prior to grinding on Salmonella Typhimurium (ATCC 1769NR; ST), Escherichia coli (ATCC 11775; EC), coliform (CO), aerobic plate count (APC), instrumental color and sensory characteristics of ground beef through simulated retail display was investigated. For this, beef trimmings were inoculated with a mixture (7 log CFU/ml each) of ST and EC, and treated either aerobically or under vacuum in a tumbler with HW or LA antimicrobials. Trimmings were ground, packaged and sampled on days 0, 1, 2, 3 and 7 of display for ST, EC, CO, APC, sensory and instrumental color characteristics. Vacuum HW or LA application had no additive effect (P>0.05) when compared with aerobic application for reducing EC, ST, CO or APC. However, lactic acid was effective for reducing (P<0.05) EC, CO and APC, but reduced ground beef redness.     

Properties of refrigerated ground beef treated with potassium lactate and sodium diacetate

BACKGROUND: Ground meat is product that perishes easily and therefore various preservatives are applied to prolong its shelf life. The aim of this study was to investigate the effect of potassium lactate and sodium diacetate (Protec K‐DI preparation) on general proteolytic activity, protein degradation, texture, colour and water‐holding capacity of vacuum‐packaged ground beef. RESULTS: The activity of endogenous proteolytic enzymes, and hence the rate of protein hydrolysis changed significantly (P < 0.05) during refrigerated storage. The proteolysis was more intensive in the meat with the preservative than in a control sample. According to the results of SDS‐PAGE, the level of myosin in ground beef decreased with increasing storage time, whereas the preservative did not have a significant effect (P > 0.05) on these changes. However, its impact was the most significant in the case of tropomyosin and troponin T content, as well as changes of 30 kDa protein content. The preservative as well as the increase in storage time influenced an increase in content of polypeptides, peptides and some amino acids in the samples, and had an inhibiting effect on unfavourable changes in ground beef hardness. The preservative addition allowed the meat to maintain desired meat colour, and the main pigment during refrigerated storage was oxymyoglobin (MbO₂). CONCLUSION: Results showed that the Protec K‐DI preparation can be useful in minced meat production as a good stabiliser of colour and texture despite the increase observed in proteolytic activity after the preservative addition. Copyright © 2007 Society of Chemical Industry     

The impact of single antimicrobial intervention treatment with potassium lactate,sodium metasilicate,peroxyacetic acid,and acidified sodium chlorite on non-inoculated ground beef lipid,instrumental color,and sensory characteristics

The effect of using potassium lactate, sodium metasilicate, acidified sodium chlorite, or peroxyacetic acid as a single antimicrobial intervention on ground beef instrumental color, sensory color and odor characteristics, and lipid oxidation was evaluated. Prior to grinding, beef trimmings (90/10) were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 200-ppm peroxyacetic acid (PAA), 1000-ppm acidified sodium chlorite (ASC), or left untreated (CON). Ground beef under simulated retail display was measured at 0, 1, 2, 3, and 7 of display for instrumental color, sensory characteristics, TBARS values, and pH to evaluate the impact of the treatments. The KL, NMS, PAA, and ASC were redder (a^∗; P < 0.05) than CON. All treatments were scored by sensory panelists to have a brighter (P < 0.05) red color than CON during days 1–3 of display. All treatments had less (P < 0.05) lipid oxidation than CON on days 0, 3, and 7 of display. These results suggest that the use of these antimicrobial compounds on beef trimmings prior to grinding may not adversely affect, and may improve bulk packaged ground beef quality characteristics.     

Effects of potassium lactate,sodium metasilicate,peroxyacetic acid,and acidified sodium chlorite on physical,chemical, and sensory properties of ground beef patties

Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Under simulated retail display, instrumental color, sensory characteristics, TBARS, pH, and Lee–Kramer shear force were measured to evaluate the impact of the treatments on the quality attributes. The NMS and PAA patties were redder (a^∗, P < 0.05) than CON on days 0–3. Panelists found KL, NMS, PAA, and ASC patties to have less (P < 0.05) or similar (P > 0.05) off odor to CON on days 0–3. The NMS and PAA treated patties had lower (P < 0.05) lipid oxidation than the CON at days 0, 3, and 7. Therefore, KL, NMS, PAA, and ASC treatments on beef trimmings can potentially improve or maintain quality attributes of beef patties.     

Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding

The impact of 10% trisodium phosphate (TSP) or 0.5% cetylpyridinium chloride (CPC) applied to beef trimmings either aerobically or under vacuum before grinding on Salmonella typhimurium (ST), Escherichia coli (EC), coliform (CO), aerobic plate count (APC), color and sensory attributes of ground beef through display was studied. For this, beef trimmings were inoculated with ST and EC then treated with either TSP or CPC in vacuum or aerobic conditions. Trimmings were ground, packaged, displayed under simulated retail conditions and sampled on days 0, 1, 2, 3 and 7 for microbial, instrumental color, and sensory color and odor characteristics. Aerobic and vacuum antimicrobial application methods were equally effective (P>0.05) for reducing microorganisms in ground beef. Trisodium phosphate and CPC reduced (P<0.05) all bacterial types monitored. In addition, TSP and CPC improved (P>0.05) ground beef redness (a*), oxymyoglobin stability (630 nm/580 nm) and sensory overall color throughout display without adversely affecting odor characteristics.     

Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival,shelf-life,and sensory characteristics of ground beef patties

The inclusion of two sources of buffered vinegar and sodium dodecyl sulfate plus levulinic acid were studied as interventions for Salmonella Typhimurium and for their effect on shelf-life and sensory characteristics of ground beef. For the Salmonella challenge, beef trimmings (80/20) were inoculated then treated with 2% (w/v) liquid buffered vinegar (LVIN), 2.5% (w/w) powdered buffered vinegar (PVIN), a solution containing 1.0% levulinic acid plus 0.1% sodium dodecyl sulfate (SDLA) at 10% (w/v), or had no intervention applied (CNT). The same trim source and production methods were followed during production of patties for shelf-life and sensory testing without inoculation. SDLA patties had the largest reduction (P < 0.05; 0.70 log CFU/g) of Salmonella. However, LVIN and PVIN had the least (P < 0.05) psychrotrophic growth. SDLA patties had more purge (P < 0.05) and lower (P < 0.05) subjective color scores. There were not large differences in sensory characteristics, except PVIN exhibited stronger off-flavor (P < 0.05).     

Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

This study determined the effects of potassium lactate (KL), sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Enhancement solutions (8.5% pump) contained combinations of KL (0% or 1.5%), sodium chloride (0.3% or 0.6%), sodium tripolyphosphate (0% or 0.3%), and sodium acetate (0% or 0.1%). Steaks were packaged in a high-oxygen modified atmosphere (80% O(2)/20% CO(2)). Steaks with KL or KL and sodium acetate were darker but more colour stable (P<0.05) than control steaks. Steaks had less glossy surfaces when they contained acetate (P<0.05) and KL (P<0.11). Increasing sodium chloride content resulted in darker, less colour-stable steaks (P<0.05). Removing phosphate had little impact on colour (P>0.05). Both KL and sodium acetate improved visual appearance of injection-enhanced beef rib steaks, whereas the greater salt level were detrimental.     

Comparison of culture-dependent and independent techniques for characterisation of the microflora of peroxyacetic acid treated,vacuum-packaged beef

The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at −1.5 °C. Each culture independent method showed Carnobacterium spp. to predominate on both POAA treated and untreated meat. However, 16S rDNA gene analysis also detected the presence of psychrotolerant Clostridium spp. in the POAA-treated beef. Culture-dependent analysis did not distinguish Carnobacterium spp. from Lactobacilli. Although culture-dependent analysis showed an increase in the ratio of Enterobacteriaceae to lactic acid bacteria from weeks 6–18 in the POAA treated compared with the untreated meat, the numbers of Enterobacteriaceae were significantly less on POAA treated than on untreated meat. The combination of data collected by culture-dependent and independent techniques provided the most robust approach for elucidating the efficacy of chemical sanitization of chilled vacuum-packaged beef. If conventional cultivation is used for monitoring bacterial spoilage of vacuum-packaged chilled meats it is recommended that culture methods specific for Carnobacterium and Clostridium spp. should be included in order to provide a more complete indication of microbial diversity.     

The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef

The impact of multiple antimicrobial interventions on ground beef microbial, color and sensory characteristics was studied. For this, beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either (1) 1% ozonated water followed by 5% acetic acid (OA), (2) 1% ozonated water followed by 0.5% cetylpyridinium chloride (OC), (3) 200 ppm chlorine dioxide followed by 10% trisodium phosphate (CT) or (4) control (C). Trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of display for EC, ST, coliforms (CO), aerobic plate count (APC), instrumental color and sensory color and odor characteristics. The OA and OC treatments reduced (P<0.05) all bacterial types evaluated, while CT reduced (P<0.05) EC, CO and APC. The CT treatment was redder (P<0.05) in overall color than C, and there was no difference (P>0.05) in beef odor or off odor between OC, CT or C treatments.     

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7 day storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef. Irradiation and storage both changed the amounts and compositions of sulfur compounds in both garlic- and onion-added cooked ground beef significantly. Although, addition of garlic and onion produced large amounts of sulfur compounds, the intensity of irradiation odor and irradiation flavor in irradiated cooked ground beef was similar to that of the nonirradiated control. Addition of garlic (0.1%) or onion (0.5%) to ground beef produced a garlic/onion aroma and flavor after cooking, and the intensity was stronger with 0.1% garlic than 0.5% onion treatment. Considering the sensory results and the amounts of sulfur compounds produced in cooked ground beef with added garlic or onion, 0.5% of onion or less than 0.1% of garlic is recommended to mask or change irradiation off-odor and off-flavor.     

Effects of the rootstock Ramsey (Vitis champini) on ion and organic acid composition of grapes and wine, and on wine spectral characteristics

The influence of Ramsey, used as rootstock of the scion cvs Muscat Gordo Blanco (syn. Muscat of Alexandria), Shiraz (syn. Syrah), Riesling, Cabernet Sauvignon and Chardonnay, on the characteristics of the grape berries and of wine made from them was investigated, comparing ‘own-rooted’ and ‘grafted’, and comparing wine fermented as juice (without skins) and must (juice and skins). The study involved the partitioning of K+ within berries, changes in juice K+, malic and tartaric acid through fermentation, wine inorganic ion and organic acid composition, and wine spectral characteristics. K+ concentration was higher in berries from grafted than from own-rooted for all varieties except Chardonnay, and highest for grafted Shiraz. It was higher in skin than in pulp and seeds. In the pulp, it was highest for grafted Shiraz. K+ concentrations in all ferments using must (i.e. juice plus skins) increased during the initial two days after crushing, with the increase reflecting extraction from skins, being greatest for Shiraz and Muscat Gordo Blanco. Tartaric acid concentration in must also increased during the initial two days after crushing and then decreased. Malic acid concentration was higher in juice of Ramsey-grafted than own-rooted vines, especially for Shiraz; concentrations did not change markedly during the initial 12 days of fermentation, except where malo-lactic fermentation occurred. Wine made from grapes of grafted contained significantly less tartaric and more malic acid than that made from own-rooted for all varieties and for both fermentation types, with the exception of tartaric acid in wine of Muscat Gordo Blanco fermented as must. Wine made from juice had significantly higher tartaric acid and lower malic acid than that made from must for all varieties except for tartaric acid in wine from grafted Shiraz and malic acid in own-rooted Chardonnay. Wine had a smaller tartaric acid/malic acid ratio when made from must. Wine pH was positively correlated with K+ but negatively with tartaric acid and with the tartaric acid to malic acid ratio. Overall, Shiraz wine contained highest Cl?, Na+ and K+ concentrations. Red wines obtained from grafted had higher colour hue, especially those from Shiraz. Wines made from fruit borne on own-rooted Cabernet Sauvignon had the highest concentration of total anthocyanins, ionised anthocyanins and total phenolics.     

Use of organic acids to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce

Abstract: This study was undertaken to investigate the antimicrobial effect of organic acids against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on whole red organic apples and lettuce. Several studies have been conducted to evaluate organic acids as sanitizers. However, no studies have compared antimicrobial effects of various organic acids on organic fresh produce, including evaluation of color changes of produce. Apples and lettuce were inoculated with a cocktail of 3 strains each of 3 foodborne pathogens provided above and treated with 1% and 2% organic acids (propionic, acetic, lactic, malic, and citric acid) for 0, 0.5, 1, 5, and 10 min. With increasing treatment time and acid concentration, organic acid treatments showed significant reduction compared to the control treatment (distilled water), and differences in antimicrobial effects between organic acids were observed. After 10 min of treatment with 1% and 2% organic acids in apples, propionic (0.92 to 2.75 log reduction), acetic (0.52 to 2.78 log reduction), lactic (1.69 to >3.42 log reduction), malic (1.48 to >3.42 log reduction), and citric acid (1.52 to >3.42 log reduction) exhibited significant (P < 0.05) antibacterial effects against 3 foodborne pathogens compared to the control treatment. In lettuce, propionic (0.93 to 1.52 log reduction), acetic (1.13 to 1.74 log reduction), lactic (1.87 to 2.54 log reduction), malic (2.32 to 2.98 log reduction), and citric acid (1.85 to 2.86 log reduction) showed significant (P < 0.05) effects compared to the control treatment. Changes in sample color subjected to organic acids treatment were not significant during storage. Practical Application: It is suggested that organic acids have a potential as sanitizers for organic fresh produce. These data may help the organic produce industry provide safe fresh produce for consumers.     

Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef

Beef rounds aged for one, two, or three weeks after slaughtering were ground added with 0.05% ascorbic acid+0.01% α-tocopherol or 0.05% ascorbic acid+0.01% α-tocopherol+0.01% sesamol, placed on Styrofoam trays and wrapped with oxygen-permeable plastic film, and treated with electron beam irradiation at 0 or 2.5kGy. The meat samples were displayed under fluorescent light for 7d at 4°C. Color, lipid oxidation, volatile analysis, oxidation-reduction potential (ORP) and carbon monoxide (CO) production were determined at 0, 3, and 7d of storage. Irradiation increased lipid oxidation of ground beef regardless of their aging time and storage period. As aging time increased lipid oxidation increased. Adding sesamol increased the effectiveness of ascorbate and tocopherol combination in reducing lipid oxidation especially as aging and storage time increased. The redness of beef were decreased by irradiation and adding ascorbic acid and α-tocopherol before irradiation was effective in maintaining the redness of irradiated ground beef over the storage period. The combination of ascorbic acid+α-tocopherol to ground beef was more effective in reducing ORP than adding sesamol. Irradiation increased CO production from all ground beef regardless of aging time or additives treatments. Volatile sulfur compounds produced by irradiation at Day 0 disappeared over the storage period. Alcohol greatly increased in all nonirradiated beef, but volatiles aldehydes only in irradiated control beef. Antioxidant treatments were effective in reducing aldehydes in ground beef during storage.     

The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef

The objectives of this study were to evaluate the effect of enhancement with 0.5%, 1.0%, 1.5%, or 2.0% lactic acid (LA), with or without 0.5% salt (NaCl), on pH, water-holding capacity, and resultant cooked color of dark-cutting (DC) beef. The pH of DC sections treated with LA decreased (P < 0.05), whereas water-holding capacity (WHC) increased (P < 0.05) with increasing concentrations of LA. Sensory panelists noted an increase (P < 0.05) in the degree of doneness (less pink internal color), whereas, a^* and chroma values were lower (P < 0.05), and hue angles were greater (P < 0.05), indicating the internal color of LA-treated DC sections was less red and appeared more well-done. Also, 630:580 nm reflectance ratios were similar (P > 0.05) among DC steaks treated with 0.5% and 1.0% LA and normal pH (NDC) steaks, likely caused by an increase (P < 0.05) in myoglobin denaturation in LA-enhanced DC steaks. These results indicate that the use of LA can reduce postmortem muscle pH and alter the cooked color of DC beef, ultimately resulting in a deletion of the persistent pinking condition.     

The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics

The effects of antimicrobial agents on ground beef were evaluated to determine if instrumental color, sensory or odor characteristics were impacted. Trimmings were treated with 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 0.5% lactic acid (LA), 10% trisodium phosphate (TSP), or an untreated control (C). Ground beef made from trimmings with CLO and TSP were similar (P > 0.05) in L(?) values to the control; however, samples were redder (a(?); P<0.05) than the control. Likewise, sensory panelists found ground beef from the CPC and TSP treatments redder (P<0.05) for worst point color than the control by day 2 of display. The CLO, CPC and TSP treatments were similar (P>0.05) to the control in beef odor intensity until day 3 of display. Therefore, the use of antimicrobial agents on beef trimmings may not adversely affect, and may improve bulk ground beef color and odor characteristics.     

Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef

Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with garlic. With irradiation, the profiles and amounts of S-volatiles in raw ground beef changed significantly. However, the intensity of irradiation aroma in irradiated raw ground beef with garlic or onion was similar to that of the nonirradiated control. This indicated that some of the sulfur compounds unique to garlic or onion interacted with common sulfur compounds detected in irradiated meat and masked or changed the odor characteristics of irradiated raw ground beef. It was concluded that >0.5% onion or <0.01% garlic would be needed to mask or prevent irradiation aroma in irradiated raw ground beef.     

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef

Beef biceps femoris (n = 10; muscle sections, n = 20; BF), infraspinatus (n = 10; muscle sections, n = 20; IS), and longissimus (n = 10; muscle sections, n = 20; LM) muscles were utilized to evaluate the effect of enhancement with phosphate and varying levels of sodium chloride in beef muscles differing in composition and palatability. Muscles were untreated or solution enhanced to 112% of raw product weight with sodium tripolyphosphate at 0.4% of product weight (STPP), or STPP and sodium chloride (NaCl) at 0.5%, 1.0% or 1.5% of product weight. There was a quadratic relationship (P = 0.04) for percent free water to decrease and a linear relationship (P < 0.01) for cook yield to increase as the level of NaCl increased. The IS steaks required less (P < 0.05) shear force than either the BF or LM, with the BF and LM having similar (P > 0.05) shear force values. There was a linear relationship (P < 0.01) for shear force values to decrease with increasing salt concentration. Steaks from all four enhancement treatments had lower (P < 0.05) shear force values than untreated steaks. Sensory overall tenderness ratings revealed that the IS and LM were similar (P > 0.05) and superior (P < 0.05) to the BF in tenderness. Steaks enhanced with STPP and 0.5%, 1.0%, or 1.5% NaCl all were rated more tender (P < 0.05) than untreated or STPP-only treated steaks. The BF exhibited the lowest (P < 0.05) L* (lightness) and a* (redness) values, as well as decreased (P < 0.05) vividness. The LM generally exhibited superior color to the other two muscle types. There was a linear relationship (P < 0.01) for L*, a*, b* (yellowness) values, and vividness to decline with increasing salt concentration, but steaks enhanced with STPP and 0.5% NaCl were similar (P > 0.05) in a* values and vividness to untreated steaks. These results suggest that across three different muscles varying in composition and palatability, enhancement with 0.4% STPP and 0.5% NaCl allowed for improvements in palatability while minimizing the color deterioration associated with phosphate/salt enhancement.