Date of this Version
Published in 2013 Nebraska Beef Cattle Report.
Beef steaks were treated with different antimicrobial sprays (560 ppm bromine, commercial blend containing 2.48% lactic acid, acetic acid, and potassiumhydroxide, 4.17% lactic acid, and an unsprayed control) to determine their antimicrobial effectiveness and effect on color and palatability properties. Consumer sensory panels for Psoas major steaks revealed samples treated with lactic acid were more preferred (P = 0.05) for juiciness and flavor (P = 0.01) than all other treatments. Lactic acid and the commercial blend were the most effective antimicrobial treatments (P < 0.01) against generic E-Coli. Steaks treated with the commercial blend product showed the lowest overall discoloration (P < 0.01) resulting in the greatest consumer appeal.