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Alonso-Calleja C, Castaño-Arriba A, Riesco-Peláez F, Capita R. Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat. Meat Sci 2024; 207:109349. [PMID: 37866235 DOI: 10.1016/j.meatsci.2023.109349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 08/06/2023] [Accepted: 09/25/2023] [Indexed: 10/24/2023]
Abstract
The effect of 8% trisodium phosphate (TSP), 2% ascorbic acid (AA) and 2% lactic acid (LA) on microbial load, pH values, sensorial characteristics and instrumental colour of rabbit shoulders was determined. Measurements were performed immediately after dipping (Day 0) and every 24 h over seven days of storage at 7 °C. The microorganisms present naturally (total aerobic counts, TACs) and the levels of artificially inoculated pathogenic bacteria were studied. Microbial contamination showed a trend towards lower values on decontaminated samples than on control (water-dipped) samples from Day 1 of storage onwards. Average TACs (log10 cfu/cm2) throughout storage were higher (P < 0.05) on control samples (5.94 ± 2.06) than on decontaminated ones (3.69 ± 1.75, 3.77 ± 2.01, and 3.10 ± 1.85 on TSP-, AA-, and LA-treated samples, respectively). On the basis of TACs, all the decontaminants allowed the shelf-life of rabbit meat to be extended from Day 4 to Day 7. From the viewpoint of sensory scores, no treatment achieved any prolongation of the shelf-life of rabbit meat, which was 6 days (control and TSP-treated samples), 5 days (AA) or one day (LA). LA reduced (P < 0.05) scores for colour, odour and overall acceptability from Day 0 of storage, since these samples presented whitening and a slight acid smell. Treatments with organic acids increased lightness (L*), and TSP brought a reduction in redness (b*), vividness (C*) and hue angle (h) values with respect to controls. This research work offers new insights into the chemical decontamination of rabbit meat.
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Affiliation(s)
- Carlos Alonso-Calleja
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Ana Castaño-Arriba
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Félix Riesco-Peláez
- Department of Electrical Engineering and Systems and Automation, School of Industrial, Computer and Aerospace Engineering, University of León, E-24071 León, Spain
| | - Rosa Capita
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain.
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Blandon SE, Vargas DA, Casas DE, Sarasty O, Woerner DR, Echeverry A, Miller MF, Carpio CE, Sanchez-Plata MX, Legako JF. Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction. Foods 2023; 12:883. [PMID: 36832958 PMCID: PMC9956279 DOI: 10.3390/foods12040883] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/22/2023] Open
Abstract
The objective of this study was to evaluate the food safety efficacy of common antimicrobial interventions at and above required uptake levels for processing aids on the reduction of Shiga-toxin producing E. coli (STEC) and Salmonella spp. through spray and dip applications. Beef trim was inoculated with specific isolates of STEC or Salmonella strains. Trim was intervened with peracetic or lactic acid through spray or dip application. Meat rinses were serially diluted and plated following the drop dilution method; an enumerable range of 2-30 colonies was used to report results before log transformation. The combination of all treatments exhibits an average reduction rate of 0.16 LogCFU/g for STEC and Salmonella spp., suggesting that for every 1% increase in uptake there is an increase of 0.16 LogCFU/g of reduction rate. There is a statistical significance in the reduction rate of Shiga-toxin producing Escherichia coli in relation to the uptake percentage (p < 0.01). The addition of explanatory variables increases the R2 of the regression for STEC, where all the additional explanatory variables are statistically significant for reduction (p < 0.01). The addition of explanatory variables increases the R2 of the regression for Salmonella spp., but only trim type is statistically significant for reduction rate (p < 0.01). An increase in uptake percentages showed a significant increase in reduction rate of pathogens on beef trimmings.
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Affiliation(s)
- Sabrina E. Blandon
- International Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA
| | - David A. Vargas
- International Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA
| | - Diego E. Casas
- International Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA
| | - Oscar Sarasty
- Department of Agricultural and Applied Economics, Texas Tech University, Lubbock, TX 79409, USA
| | - Dale R. Woerner
- Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA
| | - Alejandro Echeverry
- International Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA
| | - Markus F. Miller
- Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA
| | - Carlos E. Carpio
- Department of Agricultural and Applied Economics, Texas Tech University, Lubbock, TX 79409, USA
| | - Marcos X. Sanchez-Plata
- International Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA
| | - Jerrad F. Legako
- Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA
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3
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Eastwood LC, Arnold AN, Miller RK, Gehring KB, Savell JW. Impact of Multiple Antimicrobial Interventions on Ground Beef Quality. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2017.07.0039] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Multiple antimicrobial intervention strategies are employed in beef manufacturing, and some may impact quality and palatability of ground beef patties. Combinations of antimicrobial treatments – hot water (at least 82 °C), lactic acid (4.0 to 5.0%), acidified sodium chlorite (pH of 2.7 to 2.8) and Beefxide (lactic/citric acid mixture; up to 2.5%) – were applied to hot or chilled carcasses and trimmings before manufacturing ground beef patties, which were designated for color evaluation, consumer panel, or trained panel evaluation. Few significant changes were seen in color space values for each treatment combination. Consumer scores for overall liking, flavor liking, and beefy flavor liking were impacted (P < 0.05) by combined antimicrobial treatment effects. Trained panelists detected 18 out of 33 attributes with only scores for fat-like (P = 0.0391) and cardboardy (P < 0.0001) being impacted by treatments. No clear trends were related to any single or combined antimicrobial treatment, and findings support that these food safety interventions have minimal negative impacts on beef patty quality.
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Kassem A, Meade J, Gibbons J, McGill K, Walsh C, Lyng J, Whyte P. Evaluation of chemical immersion treatments to reduce microbial populations in fresh beef. Int J Food Microbiol 2017; 261:19-24. [DOI: 10.1016/j.ijfoodmicro.2017.08.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 07/20/2017] [Accepted: 08/15/2017] [Indexed: 11/16/2022]
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5
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Rahman UU, Sahar A, Pasha I, Rahman SU, Sohaib M, Ishaq A, Chughtai MFJ, Zafar H. Augmenting Quality and Microbial Safety of Broiler Meat at Refrigeration Storage by Applying Chemical Interventions. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ubaid Ur Rahman
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
- Department of Food Engineering, Faculty of Agricultural Engineering and Technology; University of Agriculture; Faisalabad Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - Sajjad Ur Rahman
- Institute of Microbiology; University of Agriculture; Faisalabad Pakistan
| | - Muhammad Sohaib
- Institute of Home and Food Sciences; Government College University Faisalabad; Pakistan
| | - Anum Ishaq
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | | | - Hassan Zafar
- Institute of Microbiology; University of Agriculture; Faisalabad Pakistan
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6
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Moon CT, Yancey JWS, Apple JK, Hollenbeck JJ, Johnson TM, Winters AR. Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely-Textured Beef (LFTB). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Courtney T. Moon
- Department of Animal Science; University of Arkansas Division of Agriculture; Fayetteville AR 72701
| | - Janeal W. S. Yancey
- Department of Animal Science; University of Arkansas Division of Agriculture; Fayetteville AR 72701
| | - Jason K. Apple
- Department of Animal Science; University of Arkansas Division of Agriculture; Fayetteville AR 72701
| | - Jace J. Hollenbeck
- Department of Animal Science; University of Arkansas Division of Agriculture; Fayetteville AR 72701
| | - Timothy M. Johnson
- Department of Animal Science; University of Arkansas Division of Agriculture; Fayetteville AR 72701
| | - Ashley R. Winters
- Department of Animal Science; University of Arkansas Division of Agriculture; Fayetteville AR 72701
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7
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Kerth CR, Rowe CW. Improved sensitivity for determining thiobarbituric acid reactive substances in ground beef. Meat Sci 2016; 117:85-8. [PMID: 26954759 DOI: 10.1016/j.meatsci.2016.02.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Revised: 02/26/2016] [Accepted: 02/27/2016] [Indexed: 11/26/2022]
Abstract
To create expected differences in oxidation ground beef samples from grass-fed and grain-fed animals were utilized in six differing percentages with 4 different packaging types. Percentages of grass-fed and grain-fed ground beef (GB) consisted of 100% grain fed GB; 80% grain-fed: 20% grass-fed GB; 60% grain-fed: 40% grass-fed GB; 40% grain-fed: 60% grass-fed GB; 20% grain-fed: 80% grass-fed GB; and 100% grass-fed GB. Packaging treatments included: high oxygen (HO; 80% O2: 20% CO2), low oxygen (LO; 65% N2: 35% CO2), carbon monoxide (CO; 65% N2: 34.6% CO2: 0.4% CO), and overwrap (OV; polyvinyl chloride film wrapped over a styrofoam tray). The modified TBARS method showed greater sensitivity and increased differences between treatments with less variability. The original extraction method showed fewer differences between treatments with greater variability. Data suggest that the modified method of TBARS determination could provide researchers with a better assay to find differences while decreasing the amount of labor.
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Affiliation(s)
- C R Kerth
- Department of Animal Sciences, Texas A&M University, College Station, TX 77843, United States.
| | - C W Rowe
- Perdue Foods, LLC, Salisbury, MD, United States
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8
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Single or multiple decontamination interventions involving lauric arginate on beef trimmings to enhance microbial safety of ground beef. ACTA ACUST UNITED AC 2014. [DOI: 10.15232/pas.2014-01334] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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A predictive model for assessment of decontamination effects of lactic acid and chitosan used in combination on Vibrio parahaemolyticus in shrimps. Int J Food Microbiol 2013; 167:124-30. [DOI: 10.1016/j.ijfoodmicro.2013.07.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2012] [Revised: 05/14/2013] [Accepted: 07/14/2013] [Indexed: 11/21/2022]
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10
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Abstract
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving animal genetics, ante- and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, packaging, distribution, storage, display, and final preparation for consumption. These factors vary globally, but the variables that affect basic pigment chemistry are reasonably consistent between countries. Essential for maximizing meat color life is an understanding of the combined effects of two fundamental muscle traits, oxygen consumption and metmyoglobin reduction. In the antemortem sector of research, meat color is being related to genomic quantitative loci, numerous pre-harvest nutritional regimens, and housing and harvest environment. Our knowledge of postmortem chilling and pH effects, atmospheres used for packaging, antimicrobial interventions, and quality and safety of cooked color are now more clearly defined. The etiology of bone discoloration is now available. New color measurement methodology, especially digital imaging techniques, and improved modifications to existing methodology are now available. Nevertheless, unanswered questions regarding meat color remain. Meat scientists should continue to develop novel ways of improving muscle color and color stability while also focusing on the basic principles of myoglobin chemistry.
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Affiliation(s)
- R A Mancini
- Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall, Manhattan, KS 66506-0201, USA
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11
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Sun XD, Holley RA. Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00188.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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12
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Quilo SA, Pohlman FW, Dias-Morse PN, Brown AH, Crandall PG, Baublits RT, Aparicio JL. 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 Sci 2009; 83:345-50. [PMID: 20416716 DOI: 10.1016/j.meatsci.2009.05.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2008] [Revised: 05/19/2009] [Accepted: 05/20/2009] [Indexed: 11/16/2022]
Abstract
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.
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Affiliation(s)
- S A Quilo
- Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
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13
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Rowe C, Pohlman F, Brown A, Baublits R, Johnson Z. Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles. J Food Sci 2009; 74:S160-4. [DOI: 10.1111/j.1750-3841.2009.01119.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Rowe C, Pohlman F, Brown A, Johnson Z, Whiting S, Galloway D. Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef Striploins. J Food Sci 2009; 74:S36-43. [DOI: 10.1111/j.1750-3841.2008.00981.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties. Meat Sci 2008; 82:44-52. [PMID: 20416605 DOI: 10.1016/j.meatsci.2008.12.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2006] [Revised: 12/01/2008] [Accepted: 12/02/2008] [Indexed: 11/23/2022]
Abstract
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.
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16
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Sawyer J, Apple J, Johnson Z. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef. Meat Sci 2008; 79:317-25. [DOI: 10.1016/j.meatsci.2007.10.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2007] [Revised: 10/05/2007] [Accepted: 10/05/2007] [Indexed: 11/28/2022]
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17
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Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage. Meat Sci 2008; 79:332-43. [DOI: 10.1016/j.meatsci.2007.10.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2007] [Revised: 09/27/2007] [Accepted: 10/13/2007] [Indexed: 11/20/2022]
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18
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Hong YH, Ku GJ, Kim MK, Song KB. Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage. Prev Nutr Food Sci 2008. [DOI: 10.3746/jfn.2008.13.1.045] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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19
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Injection of conjugated linoleic acid into beef strip loins. Meat Sci 2007; 75:84-93. [DOI: 10.1016/j.meatsci.2006.07.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2006] [Revised: 06/29/2006] [Accepted: 07/04/2006] [Indexed: 11/22/2022]
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20
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Sawyer JT, Baublits RT, Apple JK, Meullenet JF, Johnson ZB, Alpers TK. Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus. Meat Sci 2006; 75:575-84. [PMID: 22064021 DOI: 10.1016/j.meatsci.2006.09.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2006] [Revised: 09/12/2006] [Accepted: 09/12/2006] [Indexed: 11/17/2022]
Abstract
The objectives of this study were to evaluate longitudinal and lateral variations in color stability and sensory characteristics of the semimembranosus from each muscle location (dorsal=D, medial=M, ventral=V), and within each steak subsequently divided into four regions (caudal-distal=CaD, cranial-distal=CrD, caudal-proximal=CaP, cranial-proximal=CrP). Instrumental color assessment indicated that L(∗) (lightness) values tended to be lower for the CaD and CrD regions of all muscle locations, with higher L(∗) values recorded for the CrP regions of muscle sections. Instrumental tenderness measurements for Meullenet-Owens razor and Warner-Bratzler shear force values were generally lower for the CaD region of the D section, whereas regions within the V section were tougher and required greater shear force. Sensory panelists perceived lower amounts of connective tissue in the CaD of the D section, which tended to be more tender, whereas higher levels of connective tissue and greater toughness occurred in the CaP and CrP regions of the M and V sections. These results provide a detailed muscle profile of the quality variation within the semimembranosus, and may be used to further enhance the fabrication and marketability of this beef subprimal cut.
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Affiliation(s)
- J T Sawyer
- Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
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21
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Singh M, Gill VS, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL. Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributest. J Food Prot 2005; 68:1823-30. [PMID: 16161680 DOI: 10.4315/0362-028x-68.9.1823] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Frankfurters inoculated with Listeria monocytogenes were treated with 1% cetylpyridinium chloride (CPC) or with 1% CPC followed by a water rinse at various combinations of spray temperatures (25, 40, and 55 degrees C), spray pressures (20, 25, and 35 psi), and times of exposure (30, 40, and 60 s). No significant differences (P > 0.05) were observed in the reductions achieved by 1% CPC + water wash and those achieved with 1% CPC treatment alone. L. monocytogenes populations were reduced by ca. 1.7 log CFU/g immediately following treatment, with no differences (P > 0.05) observed for different spray temperatures, pressures, or exposure times. The effectiveness of 1% CPC spray treatment (at 25 degrees C, 20 psi, and 30 s of exposure) against L. monocytogenes on vacuum-packaged frankfurters stored at 0 and 4 degrees C for 42 days was then evaluated. Application of a 1% CPC surface spray to frankfurters immediately prior to packaging reduced L. monocytogenes concentrations by 1.4 to 1.7 log CFU/g and further restricted growth of the pathogen during 42 days of refrigerated storage, thereby meeting U.S. Department of Agriculture alternatives 1 and 2 criteria for Listeria control. CPC treatment reduced aerobic plate counts, lactic acid bacteria, yeasts and molds, total coliforms, and Escherichia coli populations on noninoculated frankfurters to below detectable limits. The 1% CPC treatment did not affect the color (L*, a*, and b* values) of frankfurters stored for 42 days at 0 or 4 degrees C (P > 0.05). The effect of 1% CPC treatment on the firmness of frankfurters was also negligible.
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Affiliation(s)
- M Singh
- Department of Animal Sciences & Industry and the Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
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22
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Ko JK, Ma YH, Song KB. Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Chicken Breast. Prev Nutr Food Sci 2005. [DOI: 10.3746/jfn.2005.10.2.122] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Bosilevac JM, Shackelford SD, Fahle R, Biela T, Koohmaraie M. Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products. J Food Prot 2004; 67:2248-54. [PMID: 15508637 DOI: 10.4315/0362-028x-67.10.2248] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Acidified sodium chlorite (ASC) spray was evaluated at decreased dosages and application rates to determine its efficacy for reducing bacterial contamination on boneless beef trimmings used for production of raw ground beef products while maintaining desirable consumer qualities in the finished ground beef products. Two different applications of ASC (600 ppm applied at a rate of 1.3 oz/lb and 300 ppm applied at a rate of 1 oz/lb) were used to treat boneless beef trimmings before grinding. The effect of ASC treatment on 50/50 lean beef trimmings was greater than on 90/10 trimmings. ASC at 600 ppm reduced both the aerobic plate counts (APC) and Enterobacteriaceae counts (EBC) by 2.3 log CFU/g on 50/50 trimmings, whereas treatment with 300 ppm ASC reduced APC and EBC of 50/50 trimmings by 1.1 and 0.7 log CFU/g, respectively. Ground beef formulations of 90/10 and 73/27 were produced from the treated boneless beef trim and packaged in chubs and in modified atmosphere packaging. The efficacy of ASC spray treatment to inhibit APC and EBC over the shelf life of each ground beef product was monitored. The APC and EBC in ground beef chubs were reduced by 1.0 to 1.5 log CFU/g until day 20. The APC and EBC for products in modified atmosphere packaging were reduced 1.5 to 3.0 log CFU/g throughout their shelf life. Both decreased dosages of ASC were equally effective on 90/10 lean ground beef, but the 300 ppm ASC treatment was slightly better at reducing the EBC of 73/27 ground beef. The organoleptic qualities (color, odor, and taste) of the ground beef products treated with 300 ppm ASC were found to be superior to those treated with 600 ppm ASC. Our results indicated that decreased dosages of ASC reduce contamination and lengthen the shelf life of ground beef. Furthermore, the 300 ppm ASC treatment reduced bacterial counts while maintaining desirable organoleptic ground beef qualities.
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Affiliation(s)
- Joseph M Bosilevac
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.
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