The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef

The impact of multiple antimicrobial interventions on ground beef microbial, color and sensory characteristics was studied. For this, beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either (1) 1% ozonated water followed by 5% acetic acid (OA), (2) 1% ozonated water followed by 0.5% cetylpyridinium chloride (OC), (3) 200 ppm chlorine dioxide followed by 10% trisodium phosphate (CT) or (4) control (C). Trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of display for EC, ST, coliforms (CO), aerobic plate count (APC), instrumental color and sensory color and odor characteristics. The OA and OC treatments reduced (P<0.05) all bacterial types evaluated, while CT reduced (P<0.05) EC, CO and APC. The CT treatment was redder (P<0.05) in overall color than C, and there was no difference (P>0.05) in beef odor or off odor between OC, CT or C treatments.     

The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display

Antimicrobial effects of selected acidulants in a ground beef production system were studied. Lean beef trimmings were inoculated with Escherichia coli (EC) and Salmonella Typhimurium (ST) then treated with either 5% acetic acid, 5% gluconic acid (GA) or 5% trisodium citrate and then compared with an untreated control (C). Trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of display for EC, ST, coliforms, aerobic plate counts (APC), sensory color and odor as well as instrumental color traits. Acetic acid reduced (P<0.05) all bacterial types evaluated, but caused changes (P<0.05) in ground beef color (L*, a* and b* values) and odor characteristics. Conversely, although GA reduced (P<0.05) EC and APC, it had little effect on color or odor characteristics as compared with C. Trisodium citrate did not affect (P>0.05) microbial populations, color or odor characteristics of ground beef.     

Reduction of microorganisms in ground beef using multiple intervention technology

The effectiveness of multiple antimicrobial interventions on ground beef microbial, instrumental color and sensory characteristics through display was studied. Beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either: (1) 5% acetic acid followed by 0.5% cetylpyridinium chloride (AC); (2) 200 ppm chlorine dioxide followed by 0.5% cetylpyridinium chloride (CC); (3) 0.5% cetylpyridinium chloride followed by 10% trisodium phosphate (CT); or (4) control (C). Trimmings were ground, packaged and sampled through display for EC, ST, coliforms (CO), aerobic plate count (APC), and sensory color and odor characteristics. All treatments reduced (P<0.05) all bacterial types monitored through display. Ground beef from the CC treatment was similar (P>0.05) in redness (a*) to C. The CT treatment remained (P<0.05) redder (a*) in color, contained more (P<0.05) oxymyoglobin and had less (P<0.05) overall, worst point and percentage discoloration than C by day 7 of display.     

The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics

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.     

Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef

The impact of beef trimmings treated with either 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 2% lactic acid (LA) or 10% trisodium phosphate (TSP) and an untreated control (C) prior to grinding, on instrumental color, sensory characteristics, TBARS values, pH and Lee-Kramer shear under simulated retail display were evaluated. Trimmings were ground, pattied and sampled at 0, 1, 2, 3 and 7 days of display. Patties from LA, CPC and CLO treatments were lighter (L*; P<0.05) and TSP patties were redder (a*; P<0.05) than C. Panelists found TSP and CPC patties were similar or superior in beef and off odor to C on days 3 and 7 of display. Therefore, treatment of beef trimmings before grinding with TSP, CPC, CLO or LA may not only improve ground beef safety, but maintain or enhance patty shelf life.     

Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display

The impact of 82°C hot water (HW) or 5% lactic acid (LA) applied aerobically or by vacuum to beef trimmings prior to grinding on Salmonella Typhimurium (ATCC 1769NR; ST), Escherichia coli (ATCC 11775; EC), coliform (CO), aerobic plate count (APC), instrumental color and sensory characteristics of ground beef through simulated retail display was investigated. For this, beef trimmings were inoculated with a mixture (7 log CFU/ml each) of ST and EC, and treated either aerobically or under vacuum in a tumbler with HW or LA antimicrobials. Trimmings were ground, packaged and sampled on days 0, 1, 2, 3 and 7 of display for ST, EC, CO, APC, sensory and instrumental color characteristics. Vacuum HW or LA application had no additive effect (P>0.05) when compared with aerobic application for reducing EC, ST, CO or APC. However, lactic acid was effective for reducing (P<0.05) EC, CO and APC, but reduced ground beef redness.     

Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding

The impact of 10% trisodium phosphate (TSP) or 0.5% cetylpyridinium chloride (CPC) applied to beef trimmings either aerobically or under vacuum before grinding on Salmonella typhimurium (ST), Escherichia coli (EC), coliform (CO), aerobic plate count (APC), color and sensory attributes of ground beef through display was studied. For this, beef trimmings were inoculated with ST and EC then treated with either TSP or CPC in vacuum or aerobic conditions. Trimmings were ground, packaged, displayed under simulated retail conditions and sampled on days 0, 1, 2, 3 and 7 for microbial, instrumental color, and sensory color and odor characteristics. Aerobic and vacuum antimicrobial application methods were equally effective (P>0.05) for reducing microorganisms in ground beef. Trisodium phosphate and CPC reduced (P<0.05) all bacterial types monitored. In addition, TSP and CPC improved (P>0.05) ground beef redness (a*), oxymyoglobin stability (630 nm/580 nm) and sensory overall color throughout display without adversely affecting odor characteristics.     

Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef

Abstract: This study evaluated the effects of peroxyacetic acid (PAA), malic acid (MA), octanoic acid (OA), and potassium lactate (KL) followed by mixing with trisodium phosphate (TSP) and an ultra‐chilled CO₂ snow shower on microbial counts of Escherichia coli (EC), coliform (CF), aerobic plate count (APC), and Salmonella Typhimurium (ST) on inoculated beef trimmings and the instrumental color attributes of the resultant ground beef. Beef trimmings inoculated with EC and ST were treated with either 0.02% PAA; 2% MA; 0.04% OA; or 2% KL, followed by mixing with 10% TSP and rapid chilling with CO₂ snow shower. Treated trimmings were then ground, packaged, displayed under simulated retail conditions, and sampled on days 1, 2, 3, 5, and 7 for microbial counts and instrumental color characteristics. PAA, MA, OA, and KL reduced (P < 0.05) the microbial counts of EC, CF, APC, and ST during display. Among treatments, OA was most effective on EC, CF, ST, and APC during retail display. Chilling beef trimmings with CO₂ improved instrumental color characteristics of the produced ground beef but made little difference in reducing microbial counts during display. During retail display, ground beef produced from beef trimmings treated with antimicrobials tended to maintain redness, myoglobin redox form stability (630 nm/580 nm), and overall instrumental color characteristics. Practical Application: This research provides a practical and cost‐effective decontamination technology for beef processors that can be immediately implemented in the ground beef production chain. Using antimicrobial intervention coupled with rapid chilling could benefit the meat industry by preserving the quality attributes of ground beef during retail display under aerobic packaging environment.     

Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions

Beef trimmings were treated with 0.5% cetylpyridinium chloride followed by 10% trisodium phosphate (CT), 200-ppm chlorine dioxide followed by 0.5% cetylpyridinium chloride (CLC), 200-ppm chlorine dioxide followed by 10% trisodium phosphate (CLT), or 2% lactic acid followed by 0.5% cetylpyridinium chloride (LC). The trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of simulated retail display and compared with an untreated control (C) for instrumental color, sensory color and odor and TBARS (Thiobarbituric acid reactive substances) characteristics. Ground beef from the LC and CLC treatments were lighter (P <0.05; L*) than C. The LC and CT ground beef samples were similar (P > 0.05) in vividness to C. On day 3, CT was scored redder (P <0.05) than C. Therefore, the use of CT, CLT, CLC and LC had little impact on ground beef color and CT improved ground beef color shelf life.     

The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system

The impact of multiple antimicrobial interventions on ground beef processing, lipid, textural, instrumental color and sensory characteristics were evaluated. Beef trimmings were treated with 0.5% cetylpyridinium chloride followed by 10% trisodium phosphate (CT), 200-ppm chlorine dioxide followed by 0.5% cetylpyridinium chloride (CLC), 200-ppm chlorine dioxide followed by 10% trisodium phosphate (CLT), or 2% lactic acid followed by 0.5% cetylpyridinium chloride (LC) and compared to an untreated control (C). Sensory panelists found LC and CT treatments similar (P>0.05) in grinding ability to C. By day 2 of display, CT, CLT and LC patties were redder (a(?); P<0.05) than C. Sensory panelists found CT patties redder (P<0.05) than C by day 2 of display. Sensory panelists found CT and CLT juicier than C. Therefore, the use of these multiple antimicrobial intervention agents on beef trimmings may improve sensory characteristics and shelf-life of ground beef patties.     

Microbial,instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate,sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

Effectiveness of multiple antimicrobial interventions on ground beef microbial, instrumental color and sensory attributes through display was evaluated. Beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either: (1) 3% potassium lactate followed by 4% sodium metasilicate (KN); (2) 4% sodium metasilicate followed by 3% potassium lactate (NK); (3) 200-ppm peroxyacetic acid followed by 3% potassium lactate (PK); (4) 200-ppm peroxyacetic acid followed by 4% sodium metasilicate (PN); or control (CON). Trimmings were ground, packaged and sampled on days 0–7 of display for EC, ST, coliforms, aerobic plate count, instrumental color and sensory characteristics. Only PK reduced (P < 0.05) all bacterial types evaluated. The PN treatment remained (P < 0.05) redder (a*), contained more (P < 0.05) oxymyoglobin and had less (P < 0.05) discoloration than CON by days 3–7 of display. All treatments maintained or improved odor attributes.     

MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS

Beef trimmings, inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST), were treated with 3% potassium lactate (K-L), 4% sodium metasilicate (NMS), 0.1% acidified sodium chlorite (ASC) or 0.02% peroxyacetic acid (PAA) prior to grinding. The ground beef packages were sampled at 0, 1, 2, 3 and 7 days of simulated retail display. All treatments reduced ( P <  0.05) EC, coliforms and aerobic plate counts up to and some in excess of 1 log and ST count  ≥  1.5 logs. Sensory panelists found ground beef from all treatments to generally be similar ( P >  0.05) to the control in odor and similar ( P >  0.05) in color for the K-L and NMS treatments during initial display. Instrumental color results indicated that K-L, NMS and PAA were similar ( P >  0.05) in redness ( a* ) to the control. These findings indicated that use of tested antimicrobial agents can reduce microbial numbers with little impact on sensory odor and color characteristics.

PRACTICAL APPLICATIONS

Although antimicrobial interventions have shown promising results in decontaminating meat products, there are only a limited number of antimicrobial products that can be used without causing adverse effects on quality characteristics of the final product. Consumers often discriminate against discolored meat products, and thus any deleterious effects on color and other quality attributes in decontaminated products will lead to a negative economic impact. The outcome of this research will provide information on selection of antimicrobial agents that will maximize ground beef safety without causing deleterious effects on quality attributes. Application of suitable antimicrobial interventions at the end of a production line will be advantageous to supply ground beef with increased shelf-life and decreased or no risk for illnesses caused by pathogens.     

Effect of erythorbic acid on cooked color in ground beef

Consumers often use the color of cooked ground beef as an indicator of doneness. For safety reasons, it is recommended that the center of ground beef products be heated to 71°C. In some instances beef may appear done before reaching 71°C, a condition termed premature browning (PMB). Ground beef (15% fat), with added erythorbic acid (ERY) at 0.04 and 0.06% was formed into patties, wrapped in oxygen permeable film, and stored in the dark at 4°C. Patties were stored for either 10 h or 58 h and then cooked to internal end point temperatures of 60, 66, 71 or 77°C. Internal cooked color L(?), a(?) and b(?) values were measured. For beef patties stored 10 h, there was no effect of ERY on internal cooked color. After 58 h storage, ground beef with 0.04 and 0.06% ERY had higher a(?) values than controls at 60°C (P<0.05). Beef with 0.04% ERY cooked to an internal temperature of 66°C had higher a(?) values than 0.06% ERY and controls (P<0.05). There was no effect of ERY on color of beef patties cooked to 71 or 77°C. The presence of 0.04% ERY in ground beef patties stored 58 h appeared to maintain red color at internal temperatures of 60 and 66°C.     

Effects of succinate on ground beef color and premature browning

The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n=10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n=14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O(2), and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66 °C or 71 °C. Succinate increased (P<0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P>0.05) on raw a* and chroma values. Moreover, succinate decreased (P<0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.     

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

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.     

Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef

The antioxidant and antimicrobial protection of diallyl sulfide (DAS), diallyl disulfide (DADS), s-ethyl cysteine (SEC), n-acetyl cysteine (NAC) in ground beef against discoloration, lipid oxidation and microbial contamination were studied. The exogenous addition of these garlic-derived organosulfur compounds significantly delayed both oxymyoglobin and lipid oxidations (P<0.05). The antioxidant protection from these organosulfur compounds was dose-dependent (P<0.05), and showed significantly greater antioxidant activity than α-tocopherol (P<0.05). The presence of DAS and DADS in ground beef significantly reduced total aerobes and inhibited the growth of five inoculated pathogenic bacteria, Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Staphyllococcus aureus and Campylobacter jejuni (P<0.05). These results suggested the application of these organosulfur compounds in meat or other food systems could enhance color, lipid and microbial safety.     

Microbiological contamination of raw beef trimmings and ground beef

To survey the microbiological quality of beef trimmings and final-ground beef, samples were collected from eight commercial grinding facilities, including trimmings from fed-cattle, culled-beef cows, culled-dairy cows, imported-beef trimmings and finished-ground products. Trim samples (core and purge) and ground product samples (n=586) were evaluated for aerobic plate (APC), total coliform (TCC), Escherichia coli (ECC) and Staphylococcus aureus counts and the presence of Salmonella spp. and Listeria monocytogenes. As fat content in the trimmings increased, APC also increased. Trimmings from fed-cattle had higher (P<0.05) APC and TCC than trimmings from culled-beef cows, culled-dairy cows and imported trimmings. Purge samples produced higher (P<0.05) APC, TCC and ECC than core samples, but there were no difference (P>0.05) across fat percentages in APC, TCC, ECC or S. aureus counts. Final-ground beef samples had a 13.6 and 1.5 % incidence of L. monocytogenes and Salmonella spp., respectively. The results of this study indicate specific areas of potential that ground beef processors could capitalize upon to further improve the microbiological quality of their finished product. Ground beef processors should focus their efforts on reducing the microbial counts on incoming raw materials, especially those containing large proportions of subcutaneous fat, and processors should no longer incorporate the purge component of raw materials into ground beef. From this study, it is also apparent that ground beef processors should implement sanitation and manufacturing procedures that address L. monocytogenes contamination.     

Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products

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.     

Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh-Cut Lettuce

Fresh‐cut lettuce inoculated with Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 was treated using cetylpyridinium chlorine (CPC) solution in a laboratory‐scale immersion spray system. With 0.7 kg/cm² spray pressure and 1.5‐min spray time (ST), both bacteria were significantly reduced (P < 0.05) in 0.1% to 0.3% CPC spray treatments, compared with water spray controls. At the same ST, increasing spray pressure from 0.7 to 2.1 kg/cm² further reduced bacteria by 0.5 to 1.5 log colony‐forming units (CFU)/g. The 0.2% and 0.3% CPC treatments resulted in the greatest reduction of S. serovar Typhimurium and E. coli O157:H7, respectively. Similar bacterial reduction could be achieved using shorter ST with extended post‐spray exposure time. No color change on the lettuce was observed after CPC treatment.     

高压二氧化碳处理对牛通脊颜色和肌红蛋白的影响

在35℃、30min,不同压力(0、7、14、21、28、35MPa)和在35℃、21MPa,不同时间(0、10、20、30、40、50min)对牛通脊进行高压二氧化碳(HPCD)处理,测定肉的色泽和肌红蛋白(Mb)指标的变化。结果表明:HPCD处理能使肉由红色逐渐变成灰棕色,显著提高L*值(p<0.05)、降低a*值(p<0.01)。在35℃、30min条件下,7、14、21MPa的处理分别使L*值提高4.891、9.494、16.432;a*值降低1.575、3.573、5.872。同时,HPCD处理显著降低了肌红蛋白的总量(p<0.01),7～35MPa处理后分别降低了0.034、0.048、0.054、0.044、0.061mmol/L/L。另外,提高压力、延长时间也能显著降低高铁肌红蛋白(MetMb)比例(p<0.05),提高氧合肌红蛋白(MbO2)比例(p<0.01)。4℃冷藏7d后,与对照组相比,HPCD处理均能提高肌红蛋白的稳定性。该研究为HPCD技术在肉类中的应用提供理论参考。