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. © 2009 Elsevier Ltd. All rights reserved.
CITATION STYLE
Quilo, S. A., Pohlman, F. W., Dias-Morse, P. N., Brown, A. H., Crandall, P. G., Baublits, R. T., & Aparicio, J. L. (2009). 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. Meat Science, 83(3), 345–350. https://doi.org/10.1016/j.meatsci.2009.05.015
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