Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics

<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>

Name thesis:degree_name

Master of Science in Animal Science (MS)

Level thesis:degree_level

Thesis

Year dc:date.available

2015

Author dc:creator

• Marcos, Jorge Abraham

Advisor dc:contributor.advisor

• Pohlman, Fred W.

Contributors dc:contributor

• Powell, Jeremy G.
• Anthony, Nicholas B.

• Biological sciences
• Antimicrobials
• Atomization
• Beef safety
• Electrostatic spraying
• Ground beef
• Food Processing
• Meat Science

Repository record dc:identifier

https://scholarworks.uark.edu/etd/1029

OAI identifier oai:identifier

oai:scholarworks.uark.edu:etd-2028