Abstract
This objective of this study was to determine the impact of antimicrobial carcass washes on beef trim quality in the production of frankfurters. Twenty-four beef carcasses were randomly applied a different antimicrobial wash treatments (TRT) during the harvest procedure: 82° C water (CON), peroxyacetic acid (PAA), or lactic acid (LA). Beef carcasses were analyzed for microbial counts and carcass pH. Frankfurters were produced using carcass trim at two different batter temperature processes (PROC): 4°C (CP) or 21°C (HP). Frankfurters were analyzed for cook loss, emulsion stability (ES), color (Minolta L*, a*, b*) over 60-day storage, purge loss, texture, and sensory analysis. LA carcass had a lower pH (6.36; P
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