Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide1,2

Abstract

The objective of this study was to determine the retail shelf stability of beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide. A split plot design was used for each of 3 muscles [triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF)] with 2 treatments (0 and 20% pump), 3 dark storage periods (1, 2, and 3 wk), and 3 replications in the whole plot and retail display period as the split plot. There were a total of 12 subprimals per treatment per dark storage period (n = 72 each). Individual steaks were cut to a thickness of 2.54 cm and packaged in a modified-atmosphere package (MAP). The TB was packaged in a high-oxygen MAP (80% oxygen, 20% carbon dioxide). The BF and RF were packaged in a low-oxygen MAP (100% carbon dioxide). At the completion of each dark storage period, steaks were subjected to 7 d of simulated retail display. Steaks were used for objective and subjective color measurements, total plate counts, and determination of retail purge and oxidation. For all muscles, total plate counts were always numerically greater in injected steaks. Triceps brachii steaks held in dark storage for 3 wk and displayed at retail for 4 or more days all exceeded 10(7) log of cfu/cm(2) for aerobic plate count. Biceps femoris and RF steaks packaged in a low-oxygen MAP had much lower bacterial counts, with levels below 4.2 log of cfu/cm(2), even after 7 d of retail display. Oxidation values for the TB were extremely high (ranging from 12.3 to 26.6), whereas the BF and RF had values that were much lower (< or =1.0 mg of malonaldehyde/kg of muscle), likely due to the oxidation occurring in a high-oxygen MAP for the TB. Enhanced TB steaks proved to have greater color stability (less discoloration) than nonenhanced TB steaks. In addition, the BF and RF (low-oxygen MAP) steaks had better color stability (more stable redness values) than TB (high-oxygen MAP) steaks, although TB steaks initially exhibited a brighter red color. Retail display life was enhanced by packaging in 100% carbon dioxide, and enhanced steaks exhibited greater color stability in retail display than control steaks.

Antimicrobial Effect of Ammonium Hydroxide when Used as an Alkaline Agent in the Formulation of Injection Brine Solutions

“…They concluded that one-third of the bacteria that grow at 25uC are unable to grow at 32uC after a 48-h incubation period (14). The pattern of bacterial growth we report in this study was also observed by Hamling et al (5). Their initial (2.58 versus 2.30 log CFU/g, respectively) and final (7.36 versus 8.13 log CFU/g, respectively) plate counts were similar to those in this study.…”

“…The antibacterial effect observed was attributed to the toxicity of AH rather than a change in pH (4). Hence, the results from Hamling et al (5) and Gupta et al (4), along with our results, suggest that AH slightly reduces psychrotrophic and mesophilic bacterial growth when used in the formulation of injection brine solutions.…”

“…Hand et al (6) reported that steaks injected with a brine solution containing AH had lower counts of Escherichia coli O157 than noninjected steaks. Hamling et al (5) indicated that steaks injected with AH-containing brine had numerically higher aerobic plate counts (APC) and anaerobic plate counts than noninjected steaks. Additionally, U.S. patent no.…”

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

“…), as well as beef triceps brachii and rectus femoris steaks after seven days of retail display (Hamling et al . ). In addition, Naveena et al .…”

Advances in the packaging of fresh and processed meat products

“…Enhancement of beef Triceps brachii , Biceps femoris and Rectus femoris with ammonium hydroxide, salt and CO resulted in greater color stability and higher total plate counts than non-enhanced steaks. Color stability of the enhanced steaks was improved by packaging in 100% CO 2 compared with packaging in 80% O 2 :20% CO 2 (Hamling et al ., 2008). Beef pretreated with 5% CO:95% N 2 for 24 h before VP was redder than controls without VP.…”