Comparison of Electrostatic Spray, Spray, or Dip Using Lactic Acid, Peroxyacetic Acid, or Beefxid on the Effects of Color and Aerobic Plate Counts | Zendy

Kelly A. McCarty | Zendy; Gary A. Sullivan | Zendy; Dennis E. Burson | Zendy

Open Access

Comparison of Electrostatic Spray, Spray, or Dip Using Lactic Acid, Peroxyacetic Acid, or Beefxid on the Effects of Color and Aerobic Plate Counts

Author(s) -

Kelly A. McCarty,

Gary A. Sullivan,

Dennis E. Burson

Publication year - 2017

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2016.125

Subject(s) - lactic acid , colorimeter , citric acid , food science , plate count , chemistry , antimicrobial , mathematics , biology , bacteria , physics , genetics , quantum mechanics , organic chemistry

Small meat processing facilities often purchase beef sub-primals for ground beef production that have not previously been tested for shiga toxin producing E. coli (STEC). The use of antimicrobial interventions may offer a method to minimize the risk of STEC but may result in a change of quality attributes. Three types of antimicrobials using three application techniques were tested to evaluate aerobic plate counts and surface color on ground beef.

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