30C-35 |
Purge, pH, and temperature effects of combined treatments of 2% lactic acid (80°C) and microwaves on vacuum packaged beef subprimals |
B. A. CROZIER-DODSON1, D. Y. C. Fung, J. M. Kim, and L. K. Thompson. (1) Animal Sciences and Industry, Kansas State University, 202 Call Hall, Manhattan, KS 66506-1600 Food safety is a major concern in the meat industry. Physical and chemical treatments have been tested for reduction of pathogens on meat surfaces at the front end of meat processing. Terminal treatment is needed to prevent recontamination of meat for greater food safety for consumers. We previously studied the effect of 2% lactic acid (80° C), vacuum packaging, and microwave treatment of beef subprimals as a terminal treatment and observed 1 to 2 log reduction of Escherichia coli O157:H7 on the meat surfaces. The secondary effects of purge, pH, and temperature of the beef subprimals must also be considered to satisfy consumers' expectation. To test the secondary effects, beef subprimals, eye of round, (NAMP 171C) samples were randomly assigned to treatment combinations of 2% lactic acid heated to 80° C, vacuum packaged, and then microwaved. The 2% lactic acid (80° C) exposure times used were 0, 2, and 4 sec. The microwave exposure times used were 0, 50, 60, and 70 sec. Samples were stored at 4° C. After 24 h the vacuum bags were opened and purge in each were measured and recorded. The pH of samples were taken before, immediately after, and 24 h after acid treatment. Sample temperature was taken before and immediately following microwave treatment. Purge is not increased by microwave or acid treatment. The pH of both lean and adipose tissue showed acid treatments to reduce the surface pH of the samples; but both fat and lean increased in pH 0.11 and 0.36 pH units, respectively within 24 h. The results show that microwave treatment did not raise the surface temperature of the meat unduly. Therefore, the treatments to reduce pathogens on the beef subprimals did not adversely affect the quality appeal of the meat to consumers.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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