Abstract
Aerobic plate counts (APCs), presence/ absence of Listeria monocytogenes and Salmonella spp., and visual color evaluations were used to determine the microbiological and display quality of steaks fabricated from beef strip loins sprayed with lactic acid (1.5% v/v) or water before, after, o r both before and after vacuum storage (14, 28, 56, 84, or 126 days) at either 30E or 36EF compared to nonsprayed or nonstored controls. Lactic acid applied pre- and poststorage (126 days) at 30EF reduced APCs of steak s up to 2 log (99%). L. monocytogenes and Salmonella spp. were absent from all steaks. Lactic acid caused slightly more rapid color deterioration, resulting in slightly shorter display-life for steaks.
Highlights
Contamination of beef during slaughter and processing is inevitable
Aerobic plate counts (APCs), presence/ absence of Listeria monocytogenes and Salmonella spp., and visual color evaluations were used to determine the microbiological and display quality of steaks fabricated from beef strip loins sprayed with lactic acid (1.5% v/v) or water before, after, o r both before and after vacuum storage (14, 28, 56, 84, or 126 days) at either 30E or 36EF compared to nonsprayed or nonstored controls
An 8.5 liter hand-held sprayer was used to apply lactic acid (1.5% v/v, pH 2.4) and water sprays at a rate of 725 m l /min for 1 min (30 sec per side)
Summary
Contamination of beef during slaughter and processing is inevitable. In addition to affecting food safety, high numbers of bacteria can degrade sensory qualities of retail beef. Organic acids, such as lactic and acetic acids, reduce microbial loads when sprayed on carcasses. Microbial reductions from spraying acid on carcasses do not carry through to fabricated subprimal. The objectives of this study were to determine the effects of lactic acid or water sprays applied to vacuum-stored beef strip loins at different points d uring processing and effects of temperature of strip loin storage on microbiological and display quality of retail steaks
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