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Development of a multiple-step process for the microbial decontamination of beef trim
D H Kang1, M Koohmaraie, W J Dorsa
1U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA.
Abstract:
A multiple-hurdle antimicrobial process for beef trim was developed. The microbial profiles of inoculated lean beef trim tissue (BTL) and fat-covered lean beef trim (BTF) were monitored during prolonged refrigerated storage following the application of successive multiple antimicrobial treatments applied to inoculated beef trim on a processing conveyor belt set at a belt speed of 1 cm/s. Beef trim (meat size approximately 15 by 15 cm) was preinoculated with bovine feces before all treatments that included the following: control, no treatment; water wash at 65 psi for five passes; water plus lactic acid (2% [vol/vol] room temperature lactic acid wash at 30 psi for three passes); combination treatment 1 (water plus 65 degrees C hot water at 30 psi for one pass plus hot air at 510 degrees C for four passes plus lactic acid), combination treatment 2 (water plus hot water at 82 degrees C for one pass plus hot air at 510 degrees C for five passes plus lactic acid), and combination treatment 3 (water plus hot water at 82 degrees C for three passes plus hot air at 510 degrees C for six passes plus lactic acid). The effects of treatments on bacterial populations were monitored by enumerating mesophilic aerobic bacteria (APC), presumptive lactic acid bacteria (PLAB), psychrotrophic bacteria (PCT), coliforms, and Escherichia coli biotype 1 on product stored for up to 7 days at 4 degrees C. In the case of BTL, the numbers of APC, PCT, and PLAB increased during storage at 5 degrees C, whereas the numbers of coliform and E. coli decreased on average by 1.8 log CFU/cm2, then remained constant following the initial reduction. Negligible effects on color quality were observed from multihurdle treatment combination 1. In the case of the BTF, the microbial reductions by treatments were much greater than the reduction on BTL. The pH of treated BTF increased more slowly than the pH of treated BTL, resulting in further reduction of the microflora on BTF. Except for control and water treatments, all sample treatments involving lactic acid resulted in continuously decreasing microbial populations. Based on microbial reduction and quality aspects, it was concluded that successively applied combination antimicrobial treatments for meat trim could offer potential food safety benefits.
Insights
Multiple antimicrobial treatments effectively reduced microbial loads on beef trim, enhancing food safety. Combination treatments with lactic acid showed significant bacterial reduction and minimal impact on meat quality.
Area of Science:
- Food Science
- Microbiology
- Food Safety Engineering
Background:
- Beef trim is susceptible to microbial contamination from bovine feces.
- Refrigerated storage can allow microbial proliferation on beef trim.
- Effective antimicrobial interventions are crucial for ensuring the safety of beef products.
Purpose of the Study:
- To develop and evaluate a multiple-hurdle antimicrobial process for beef trim.
- To assess the impact of various antimicrobial treatments on microbial profiles during refrigerated storage.
- To determine the effects on bacterial populations and meat quality.
Main Methods:
- Beef trim (lean and fat-covered) was inoculated with bovine feces.
- Successive antimicrobial treatments were applied, including water, lactic acid, and hot water/hot air combinations.
- Microbial populations (APC, PLAB, PCT, coliforms, E. coli) were enumerated after storage at 4°C for up to 7 days.
- Meat color quality was assessed.
Main Results:
- Combination treatments involving lactic acid significantly reduced microbial populations on both lean and fat-covered beef trim.
- Fat-covered trim showed greater microbial reduction than lean trim.
- Coliform and E. coli populations decreased significantly on lean trim.
- Negligible effects on color quality were observed with one combination treatment.
- Most treatments with lactic acid resulted in continuously decreasing microbial populations during storage.
Conclusions:
- Multiple-hurdle antimicrobial treatments, particularly those including lactic acid, offer significant potential for reducing microbial contamination on beef trim.
- These processes can enhance the microbiological safety of beef products.
- The effectiveness of treatments varied between lean and fat-covered beef trim, with fat-covered trim showing greater susceptibility to microbial reduction.