Abstract
The effects of antimicrobial agents on ground beef were evaluated to determine if instrumental color, sensory or odor characteristics were impacted. Trimmings were treated with 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 0.5% lactic acid (LA), 10% trisodium phosphate (TSP), or an untreated control (C). Ground beef made from trimmings with CLO and TSP were similar ( P > 0.05) in L ∗ values to the control; however, samples were redder ( a ∗; P<0.05) than the control. Likewise, sensory panelists found ground beef from the CPC and TSP treatments redder ( P<0.05) for worst point color than the control by day 2 of display. The CLO, CPC and TSP treatments were similar ( P>0.05) to the control in beef odor intensity until day 3 of display. Therefore, the use of antimicrobial agents on beef trimmings may not adversely affect, and may improve bulk ground beef color and odor characteristics.
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