Effects of Lactic Acid Dipped Beef Trim Stored 24 or 48 H and Chub Storage Duration on Ground Beef Color in Retail Display

Mahalitc, E. N.; Miller, M. F.; Brooks, J. C.; Brashears, M. M.; Legako, J. F.

doi:10.22175/rmc2018.081

Cited by 2 publications

(2 citation statements)

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“…Overall, the results of the pre-and postchilling treatments are in agreement with previous studies on the effect of antimicrobial interventions on beef odor and flavor. Several studies reported that a single LA and PAA interventions do not affect beef-odor and off-odor of raw beef (Stivarius et al, 2002b;Quilo et al, 2009;Marcos et al, 2015;Mahalitc, 2019;Han et al, 2021). Similarly, in the present study, no differences were found in other flavor attributes (e.g., beef flavor identity, browned, roasted), which result from a combination of odor and taste (Legako et al, 2015).…”

Section: Trained Sensory Analysissupporting

confidence: 58%

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

Swenson

Nair

Hernandez-Sintharakao

et al. 2022

Meat and Muscle Biology

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The objective of this study was to characterize flavor, fatty acid composition, and volatile compounds of beef treated with common antimicrobial interventions in beef processing facilities. The effect of three pre-chilling antimicrobial interventions (4.5% lactic acid, LA; 400ppm peroxyacetic acid acidified to pH 1.2 with a sulfuric acid and sodium sulfate blend, aPAA; or untreated, CON) and four post-chilling treatments (CON; LA; aPAA; or a 2.5% solution of a commercial blend of lactic and citric acid, LAC) were analyzed. Briskets (n=30/treatment) were treated in a 3x4 factorial arrangement of pre- and post-chilling interventions using a custom-built pilot-sized spray cabinet, ground twice, and formed into patties. Cooked patties were analyzed by a trained sensory panel, and a subset of raw samples (N=72, n=6) were analyzed for fatty acid composition and volatile compounds. Trained taste panelist ratings for sour and chemical were rated highest (P < 0.01) for the LA pre-chilling treatment compared to CON and aPAA. Ratings for browned attributes were greater (P < 0.05) for samples subjected to aPAA than CON or LA samples. No differences (P > 0.05) were found for beef flavor ID, roasted, metallic, fat-like, rancid, warmed over, or liver-like ratings due to the pre-chilling treatments. Post-chilling treatments did not create any significant (P > 0.05) flavor attribute differences. Fatty acid analysis showed minimal differences due to the use of chemical interventions, and only C10:0 was affected by LAC treatment post-chilling, with greater (P < 0.05) concentrations of C10:0 compared to LA-treated samples.  Among the volatile compounds, the relative abundance of pentanal was greater (P < 0.05) in LA-treated post-chilling intervention samples than in the other treatments. Overall, these results demonstrated that the pre-chilling antimicrobial interventions impacted ground beef flavor, whereas the pre- and post-chilling antimicrobial treatments had minimal impact on fatty acid and volatile compounds.

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Section: Trained Sensory Analysissupporting

confidence: 58%

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

Swenson

Nair

Hernandez-Sintharakao

et al. 2022

Meat and Muscle Biology

View full text Add to dashboard Cite

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“…Aging may cause a decrease in mitochondrial content because of possible generation of reactive oxygen species that can cause mitochondrial degradation, explaining the reduction in oxygen consumption, thus improving blooming for the lack of competition for oxygen with myoglobin [ 49 ]. On the other hand, aging increased microbial counts in pork, promoting the discoloration, loss of vividness, loss of redness and possible formation of sulfmyoglobin or choleomyoglobin which are related with green colors [ 50 ]. The reduction in metmyoglobin is crucial to meat color life and it can occur via two ways: (1) mitochondrial electron transport chain or (2) enzymatic through NADH-dependent metmyoglobin reductase [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Shelf-Life Evaluation of Pork Loins as Influenced by the Application of Different Antimicrobial Interventions

Vargas

Blandon

Sarasty

et al. 2022

Foods

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The objective of the study was to determine the impact of antimicrobial interventions and refrigerated dark storage on the shelf-life of pork chops. Boneless pork loins (n = 36) were split and stored for 1, 14, 28, and 42 days at 2–4 °C after being treated with the following antimicrobials: water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or washing solution 750 ppm (WS750). After the end of dark storage, pork loins were further processed and sliced into chops, overwrapped in trays, and displayed for up to an additional 96 h in a retail case. Instrumental and visual color measurements as well as mesophilic and psychrotrophic aerobic bacteria, and lactic acid bacteria were measured. BB500 and FF3 performed better in inhibiting the growth of indicator bacteria under 6 logs; however, FF3 presented the best stability for color during storage. Principal component analysis clustered initial dark storage days with a* and chroma while % discoloration, hue, b* and microorganisms where clustered with longer dark storage times. In general, treatment FF3 presented the best performance, both in inhibiting microbial growth and maintaining the stability of color, thus increasing the shelf-life of pork loins.

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Effects of Lactic Acid Dipped Beef Trim Stored 24 or 48 H and Chub Storage Duration on Ground Beef Color in Retail Display

Cited by 2 publications

References 0 publications

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

Shelf-Life Evaluation of Pork Loins as Influenced by the Application of Different Antimicrobial Interventions

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