Validation of antimicrobial treatments to reduce E.coli O157 and Salmonella spp. in beef trim and ground beef

Show simple item record Animal and Food Sciences en_US Animal and Food Sciences en_US Texas Tech University en_US Masters en_US M .S . en_US
dc.rights.availability unrestricted en_US
dc.creator Harris , Anna Kristina en_US 2014 -06 -06T20 :47 :38Z 2011 -02 -18T21 :29 :37Z en_US 2014 -06 -06T20 :47 :38Z 2004 -05 en_US
dc.identifier.uri http : / /hdl .handle .net /2346 /16305 en_US
dc.description.abstract Research determining the antimicrobial effects of interventions on beef trim has been limited . The objectives of this study were to validate the effectiveness of acidified sodium chlorite (1200 ppm ) , acetic and lactic acids (2 % and 4 % ) in reducing pathogen levels in beef trim prior to grinding in a simulated processing environment . The reduction of pathogen loads , Salmonella spp . And Escherichia co / /0157 :H7 , were determined prior to treatment (control ) and at the following processing points : 1 ) trim just after treatment ; 2 ) ground beef just after grinding , 3 ) ground beef 24 h after refrigerated storage ; 4 ) ground beef 5 d after refrigerated storage ; and 5 ) ground beef 30 d after frozen storage . Preparation of product for sensory testing was similar to the previous experimental design protocol except none of the trim was inoculated with pathogens . The organoleptic properties were evaluated during short -term (6 and 24 h ; 5 d ) refrigerated storage and during long -term (30 and 90 d ) frozen storage . Ground products were vacuum packaged and stored at 4°C for 5 d or were stored frozen . Triangle tests for comparison of controls and treated samples were conducted on 6 and 24 h ; 5 , 30 and 90 d after treatment . Panelists (n=24 ) were given three coded samples , each set of three samples included two of the same samples and one odd sample . Panelists were asked to determine the odd sample . Equal numbers of the six possible combinations (ABB , BAA , AAB , BBA , BAB , ABA ) for each treatment were randomly served to panelists . Raw patties were packaged on a supermarket Styrofoam tray , and displayed in a retail display case . Visual panelists were trained for color , color uniformity , percentage of discolorations and browning evaluations of the raw products for appearance and composition . Additionally , muscle luminance , redness and yellowness of the raw product were objectively measured using the Minolta Spectrophotometer . Biochemical composition of the product's percentage of moisture , fat , and protein were analyzed . Results conclude all antimicrobial interventions reduced the lower inoculation level of pathogens to a non -detectable level with significant reductions of the higher inoculation levels of pathogens on trim and in ground beef . There were not any visual differences assessed by a trained visual panel for patties undergoing short -term refrigerated storage , thus more indicative of consumer perceptions in the retail case . Four percent lactic acid was the only treatment to produce significantly different CIE L* , a* , b* , C , and H values for long -term frozen storage (90 day ) . A non -trained sensory panel utilizing a triangle test only detected differences between the controls and 4 % lactic acid treatment for the 30 -day long -term storage sampling period . The panel was not able to detect any adverse sensory differences between the controls or treatments for the short -term refrigerated storage periods , or 90 -day frozen storage period . Thus , antimicrobial treatments did not have adverse sensory or visual characteristics during short -term storage . en_US
dc.language.iso en _US en_US
dc.publisher Texas Tech University en_US
dc.subject Food - - Safety measures en_US
dc.subject Beef en_US
dc.subject Escherichia coli en_US
dc.subject Salmonella en_US
dc.subject Anti -infective agents en_US
dc.title Validation of antimicrobial treatments to reduce E .coli O157 and Salmonella spp . in beef trim and ground beef en_US
dc.type Electronic Thesis en_US


Validation of antimicrobial treatments to reduce E.coli O157 and Salmonella spp. in beef trim and ground beef. Master's thesis, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /16305 .

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