The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for 7 days. The packages were displayed under simulated retail conditions. Trained panelists evaluated palatability and meat sensory color, odor and processing abilities on days: 0, 1, 2, 3 and 7 of display. The use of the described antimicrobial agents maintained, improved or decreased the quality attributes of ground beef.
","abstract_html":"<p>The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for 7 days. The packages were displayed under simulated retail conditions. Trained panelists evaluated palatability and meat sensory color, odor and processing abilities on days: 0, 1, 2, 3 and 7 of display. The use of the described antimicrobial agents maintained, improved or decreased the quality attributes of ground beef.</p>","abstract_has_math":false,"creators":["Marcos, Jorge Abraham"],"institution":null,"degree_name":"Master of Science in Animal Science (MS)","degree_level":"Thesis","degree_discipline":null,"degree_department":null,"school":null,"contributors":["Powell, Jeremy G.","Anthony, Nicholas B."],"advisors":["Pohlman, Fred W."],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-05-01T07:00:00Z","date_published":"2015-05-01T07:00:00Z","updated_at":"2026-07-24T00:59:01Z","subjects":["Biological sciences","Antimicrobials","Atomization","Beef safety","Electrostatic spraying","Ground beef","Food Processing","Meat Science"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarworks.uark.edu/etd/1029","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Powell, Jeremy G.","Anthony, Nicholas B."]},{"key":"dc:contributor.advisor","label":"Advisor","values":["Pohlman, Fred W."]},{"key":"dc:creator","label":"Author","values":["Marcos, Jorge Abraham"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2016-12-21T08:00:00Z"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science in Animal Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Biological sciences","Antimicrobials","Atomization","Beef safety","Electrostatic spraying","Ground beef","Food Processing","Meat Science"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarworks.uark.edu/etd/1029"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for 7 days. The packages were displayed under simulated retail conditions. Trained panelists evaluated palatability and meat sensory color, odor and processing abilities on days: 0, 1, 2, 3 and 7 of display. The use of the described antimicrobial agents maintained, improved or decreased the quality attributes of ground beef.
"]},{"key":"dc:title","label":"Title","values":["Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics"]}]}],"canonical_facts":{"dc:contributor":["Powell, Jeremy G.","Anthony, Nicholas B."],"dc:contributor.advisor":["Pohlman, Fred W."],"dc:creator":["Marcos, Jorge Abraham"],"dc:date":["2015"],"dc:date.available":["2016-12-21T08:00:00Z"],"dc:description.abstract":["The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for 7 days. The packages were displayed under simulated retail conditions. Trained panelists evaluated palatability and meat sensory color, odor and processing abilities on days: 0, 1, 2, 3 and 7 of display. The use of the described antimicrobial agents maintained, improved or decreased the quality attributes of ground beef.
"],"dc:identifier":["https://scholarworks.uark.edu/etd/1029"],"dc:subject":["Biological sciences","Antimicrobials","Atomization","Beef safety","Electrostatic spraying","Ground beef","Food Processing","Meat Science"],"dc:title":["Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science in Animal Science (MS)"]},"updated_at":"2026-07-24T00:59:01Z"}