PACKER APPLIED ANTIMICROBIAL INTERVENTIONS ON BLADE TENDERIZED NON-INTACT ...

134 Pages·2014·1.01 MB·English

by  Rebecca Kersey

PACKER APPLIED ANTIMICROBIAL INTERVENTIONS ON BLADE TENDERIZED
NON-INTACT BEEF STRIP LOIN AND TOP SIRLOIN
by
REBECCA JO KERSEY
(Under the Direction of Alex Stelzleni)
ABSTRACT
Consumers consider tenderness as one of the most influential factors that contribute to
palatability and ultimately the overall perception of quality in beef products. Mechanical
tenderization of whole muscle cuts in beef is a commonly used method of tenderization in North
America. Mechanical tenderization can introduce pathogen contamination into the interior of the
meat. The tenderizing blades may act as a vehicle for surface pathogen translocation carried from
the surface of the meat to the inherently sterile interior. The objectives of this study were to use
novel antimicrobial interventions, levulinic acid and electrolyzed oxidizing water, on beef strip
loin and top sirloin subprimals before blade tenderization and their effects on quality and sensory
characteristics compared to industry standard antimicrobial interventions. Results indicated that
levulinic acid and electrolyzed oxidizing water were comparable to the industry standard
antimicrobial interventions, lactic acid and peroxyacetic acid, in regards to quality and sensory
characteristics.
INDEX WORDS: Beef, Antimicrobial, Blade Tenderization, Sensory, Quality
PACKER APPLIED ANTIMICROBIAL INTERVENTIONS ON BLADE TENDERIZED
NON-INTACT BEEF STRIP LOIN AND TOP SIRLOIN

By

REBECCA JO KERSEY
B.S.A., The University of Georgia, 2011

A Master Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial
Fulfillment of the Requirements for the Degree

MASTERS OF SCIENCE

ATHENS, GEORGIA
2014
©2014
Rebecca Jo Kersey
All Rights Reserved
PACKER APPLIED ANTIMICROBIAL INTERVENTIONS ON BLADE TENDERIZED
NON-INTACT BEEF STRIP LOIN AND TOP SIRLOIN
by
REBECCA JO KERSEY

Major Professor: Alex Stelzleni
Committee: Dean Pringle
Yen-Con Hung

Electronic Version Approved:
Maureen Grasso
Dean of the Graduate School
The University of Georgia
May 2014
DEDICATION
I would like to dedicate this work to my friends and family. Especially to my parents who have
all been there and supported me thought my endeavors.

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ACKNOWLEDGEMENTS
I would like to give special acknowledgement to those who have helped me along the way. I
would like to thank Dr. Stelzleni for his patience, tolerance and encouragement. Also, to my
committee members Dr. Yen-Con Hung and Dr. Pringle for the guidance and expert advice. A
special thanks to my fellow graduate students that helped me along the way Elyse Ford, Sam
Belanger, Macc Rigdon, Matt Studstill, and Darlene Bloxham and the best lab tech and meat lab
manager, Gina McKinney and Ryan Crowe. Mostly I want to thank my boyfriend Matt, who has
been there since day one and has always encouraged me to do what I want. Thank you for
cooking me dinner, bringing me chewy sprees while I was studying late at school, for helping me
in the lab when I needed an extra hand and to keep me laughing so I wouldn’t cry and if I did,
you always had a shoulder ready. Thank you for all the sacrifices you made for me. I love you.

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TABLE OF CONTENTS
Page
ACKNOWLEDGEMENTS......................................................................................................... v
LIST OF TABLES .................................................................................................................. viii
LIST OF FIGURES ................................................................................................................... xi
CHAPTER
1 INTRODUCTION ................................................................................................................. 1
2 LITERATURE REVIEW ...................................................................................................... 4
References ........................................................................................................................... 28
3 ANTIMICROBIAL INTERVENTIONS FOR BLADE TENDERIZED WHOLE MUSCLE
NON-INTACT BEEF BONELESS STRIP LOINS: EVALUATION OF SHELF-LIFE AND
SENSORY CHARACTERISTICS ...................................................................................... 45
Abstract ....................................................................................................................... 46
Introduction ................................................................................................................. 47
Materials and Methods.................................................................................................. 49
Results and Discussion ................................................................................................. 57
Conclusion ................................................................................................................... 62
References .................................................................................................................... 64
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4 ANTIMICROBIAL INTERVENTIONS FOR BLADE TENDERIZED WHOLE MUSCLE
NON-INTACT BEEF BONELESS TOP SIRLOIN: EVALUATION OF SHELF-LIFE AND
SENSORY CHARACTERISTICS ...................................................................................... 84
Abstract ....................................................................................................................... 85
Introduction .................................................................................................................. 86
Materials and Methods.................................................................................................. 88
Results and Discussion ................................................................................................. 96
Conclusion ................................................................................................................. 101
References ................................................................................................................. 102
5 CONCLUSION .................................................................................................................. 122

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LIST OF TABLES
Page
Table 3.1 Least squares means and standard errors for objective color main effects by day for
PVC overwrapped steaks from beef strip loins subjected to antimicrobial intervention and
blade tenderization......................................................................................................... 71
Table 3.2 Least squares means and standard errors for objective color main effects by day for
vacuum packaged steaks from beef strip loins subjected to antimicrobial intervention and
blade tenderization........................................................................................................ 72
Table 3.3 Least squares means and standard errors for objective color main effects by treatment
for PVC overwrapped steaks from beef strip loins subjected to antimicrobial intervention
and blade tenderization .................................................................................................. 73
Table 3.4 Least squares means and standard errors for objective color main effects by treatment
for vacuum packaged steaks from beef strip loins subjected to antimicrobial intervention
and blade tenderization .................................................................................................. 74
Table 3.5 Least squares means and standard errors for aerobic plate count and thiobarbituric acid
reactive substance analysis (TBARS) main effects by day for PVC overwrapped steaks
from beef strip loins subjected to antimicrobial intervention and blade tenderization ..... 75
Table 3.6 Least squares means and standard errors for lactic acid bacteria and thiobarbituric acid
substance analysis (TBARS) main effects by day for vacuum packaged steaks from beef
strip loins subjected to antimicrobial intervention and blade tenderization ..................... 76
Table 3.7 Least squares means and standard errors for aerobic plate count and thiobarbituric acid
reactive substance analysis (TBARS) main effects by treatment for PVC overwrapped
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steaks from beef strip loins subjected to antimicrobial intervention and blade
tenderization .................................................................................................................. 77
Table 3.8 Least squares means and standard errors for lactic acid bacteria and thiobarbituric acid
reactive substance analysis (TBARS) main effects by treatment for vacuum package
steaks from beef strip loins subjected to antimicrobial intervention and blade
tenderization .................................................................................................................. 78
Table 3.9 Least squares means and standard error for main effects for sensory and cooking
characteristics for steaks from beef strip loin subjected to antimicrobial intervention and
blade tenderization......................................................................................................... 79
Table 4.1 Least squares means and standard errors for objective color main effects by treatment
for PVC overwrapped steaks from beef top sirloins subjected to antimicrobial
intervention and blade tenderization............................................................................. 108
Table 4.2 Least squares means and standard errors for objective color main effects by treatment
for vacuum packaged steaks from beef top sirloins subjected to antimicrobial intervention
and blade tenderization ................................................................................................ 109
Table 4.3 Least squares means and standard errors for objective color main effects by day for
PVC overwrapped steaks from beef top sirloins subjected to antimicrobial intervention
and blade tenderization ................................................................................................ 110
Table 4.4 Least squares means and standard errors for objective color main effects by day for
vacuum packaged steaks from beef top sirloins subjected to antimicrobial intervention
and blade tenderization ................................................................................................ 111
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