Comparison of decontamination methods to reduce microbial levels in fresh beef trimmings

Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item.Includes bibliographical references (leaves 88-92).Beef trimmings from either young or mature beef rographics. animals were obtained commercially. Trimmings were randomly assigned to one of three treatments (control; 950C hot water; and 950C hot water plus 2% L-lactic acid at 55[]C). Trimmings within age type then were inoculated with approximately 6.0 log[] CFU/ml of rifampicin-resistant (Hardin et al., 1995) Escherichia colt 0157:117 and Salmonella serotype Typhimlzrillm (ATCC 13311) and one of the three treatments was applied. Non-inoculated trimmings also were treated and the trimmings were used for chemical and sensory measurements. After treatment, trimmings were ground, packaged as chubs and stored for 0, 14, 28 and 42 days. Toil aerobic plate counts, rifnmpicin-resistant E. coli 0157:117 and rifampicin-resistant S. Typhimurilzm counts also were determined. Treatment with hot water plus lactic acid reduced levels of E. coli O157:H7, S. Typhimurillm and APCS. With storage, levels of E. coli 0157:H7 and S. Typhimmium decreased and levels of APCS increased. Beef trimmings of 90/10, 73/27 or 50/50 fat and lean content were obtained commercially. Trimmings within fat and lean type then were randomly assigned to one of four treatments (control; 95[]C hot water; 4% L-lactic acid at 55[]C; and 95[]C hot water plus 4% L-lactic acid at 55[]C). Total APCS were determined for excised and ground samples. Treatment of beef trimmings with hot water, lactic acid and hot water plus lactic acid reduced surface APCS. While treating beef trimming with lactic acid resulted in reduced APCS in the ground product. The ground meat was evaluated for meat color using a Minolta colorimeter and a trained sensory panel. Additionally, odors as evaluated by a trained sensory panel were determined. Sample pH, fat and moisture, and TBA values were measured. Overall, 90/10 trimmings that tend to come from more mature animals, were darker prior to and after treatment. All trimming types were darker when treatments including hot water or hot water plus lactic acid were applied. Lean color of the ground beef was not noticeably darker due to treatment. Meat quality characteristics of color, odor, and flavor as evaluated by trained sensory panels were not affected by treatment