<p>This objective of this study was
to determine the impact of antimicrobial carcass washes on beef trim quality in
the production of frankfurters. Twenty-four beef carcasses were randomly
applied a different antimicrobial wash treatments (TRT) during the harvest
procedure: 82° C water (CON), peroxyacetic acid (PAA), or lactic acid (LA).
Beef carcasses were analyzed for microbial counts and carcass pH. Frankfurters
were produced using carcass trim at two different batter temperature processes
(PROC): 4°C (CP) or 21°C (HP). Frankfurters were analyzed for cook loss,
emulsion stability (ES), color (Minolta L*, a*, b*) over 60-day storage, purge
loss, texture, and sensory analysis. LA carcass had a lower pH (6.36; <i>P</i><0.001) 30 min post wash compared to
other wash treatments. Frankfurters produced from CON trim had the highest ES
water (<i>P</i><0.0001) and ES fat (<i>P</i><0.0001) separation where the LA and
PAA treatments were not significantly different (<i>P</i>>0.05). The HP frankfurters had less ES water (<i>P</i><0.0001) and ES fat separation (<i>P</i><0.0001) when compared to CP.
However, the CP had a higher cook yield (<i>P</i>=0.002).
The HP frankfurters had higher internal and external L* values (<i>P</i><.0001; <i>P</i><.0001, respectively). The CP frankfurters had a higher a*
(redness) internal color values (<i>P</i><.0001).
However, the HP frankfurters had a higher external a* value (<i>P</i><.0001). The HP frankfurters
displayed higher internal and external b* (yellowness) values (<i>P</i><.0001). Sensory results displayed the CP frankfurter
to have an increase in hardness (<i>P</i>=0.004),
a decrease in cohesiveness (<i>P</i>=0.03)
and an increase in juiciness (<i>P</i><.0001). Texture analysis hardness (<i>P</i>=0.009) and chewiness (<i>P</i>=0.01) results showed the CON
frankfurters were significantly harder than PAA (<i>P</i><0.05), while LA were not different from CON or PAA
frankfurters (<i>P</i>>0.05). The CP frankfurters were found to have a
decrease in springiness (<i>P</i>=<.001)
and cohesiveness (<i>P</i>=0.03). There was a significant difference in
microbial reduction of pre to post wash petri film counts for all treatments
(Log<sub>10</sub>CFU/mL) of aerobic plate count (<i>P</i>= <0.0001), E.<i>coli</i>
coliform (<i>P</i>= 0.0002), yeast (<i>P</i>=0.04) and mold (<i>P</i>= <0.001). TRT was found
to be significant for APC (<i>P</i>=0.06)
and yeast (<i>P</i>=0.004). Overall, our research indicated antimicrobial
wash treatments have little effect on frankfurter quality and displayed viable
methods for reducing microbial growth on beef carcasses. </p>
<br>
| Identifer | oai:union.ndltd.org:purdue.edu/oai:figshare.com:article/9773765 |
| Date | 16 October 2019 |
| Creators | Emily A Ford (7348295) |
| Source Sets | Purdue University |
| Detected Language | English |
| Type | Text, Thesis |
| Rights | CC BY 4.0 |
| Relation | https://figshare.com/articles/Impact_of_Antimicrobial_Carcass_Washes_on_Beef_Trim_Quality_in_the_Production_of_Beef_Frankfurters/9773765 |
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