Abstract
The beef industry utilizes blade tenderization (BT) to enhance tenderness; however, foodborne outbreaks have been associated with BT beef. Therefore, antimicrobials that reduce the risks associated with BT while maintaining quality are desired. The objective of this study was to assess the effects of pulse ultra-violet light (PUV), 5 mL/dL levulinic acid + 0.5 g/dL sodium dodecyl sulfate (LVA + SDS), and electrolyzed oxidizing water (EOW; 50 mg/L) on beef strip loins before BT for their impact on quality and sensory characteristics compared to 4.5 mL/dL lactic acid (LA) and no antimicrobial interventions (CON). Beef strip loins were independently subjected to treatments prior to BT. After BT, two steaks were removed from the anterior end for sensory and Warner-Bratzler shear force analysis, and six roasts were assigned to retail display for determination of shelf life characteristics. Aerobic plate count bacteria were lower (P ≤ 0.05) for LVA + SDS and LA compared to CON, EOW, and PUV. Treatment did not affect color, cooking, or sensory characteristics (P > 0.05). Lipid oxidation showed no difference among treatments (P > 0.05) until day 7 of display (P ≤ 0.05). These results suggest that LVA + SDS could be an alternative to LA without impacting quality and shelf life.
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