Effects of novel antimicrobials on the quality characteristics of ground beef
Belanger, Samantha Elizabeth
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The control of shiga toxin-producing E. coli is of major concern for non-intact beef products such as ground beef. As novel antimicrobials are developed to reduce these pathogens, it is critical to understand their impact on meat quality. The objective of this study was to evaluate the effects of two novel antimicrobials, acidic electrolyzed oxidizing water (EO) and levulinic acid plus sodium dodecyl sulfate (LVASDS), on quality and shelf life characteristics of ground beef as compared to two industry standards, lactic acid (LA) and peroxyacetic acid (PAA). Beef trim was produced from whole boneless chuck rolls and treated with antimicrobial interventions then ground. Patties were formed, packaged into polyvinyl chloride (PVC) overwrap or vacuum packaging (VP), and placed in simulated retail display. In conclusion the results showed that EO and LVASDS could be used without negatively affecting quality and shelf life characteristics as compared to industry standards.