Color and Sensory Properties of Beef Steaks Treated with Antimicrobial Sprays

Authors

Michelle E. Semler, University of Nebraska-Lincoln
Michael D. Chao, University of Nebraska-Lincoln
Justine J. Hosch Hosch, University of Nebraska-LincolnFollow
Lasika S. Senaratne, University of Nebraska-LincolnFollow
Kim Varnold, University of Nebraska-LincolnFollow
Chris R. Calkins, University of Nebraska-LincolnFollow

Date of this Version

2013

Citation

Published in 2013 Nebraska Beef Cattle Report.

Comments

Copyright © 2013 The Board of Regents of the University of Nebraska. Used by permission. All rights reserved.

Abstract

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.