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The objective of the study was to investigate various concentrations of solutions that can be applied to aerobically stored beef trimmings as a processing aid to prevent further deterioration of color, lipid, odor and/or microbial growth.
Beef trimmings (∼15 kg) were fabricated from beef forequarters and aerobically stored (5°C) for 6 d in a plastic container covered with linear low-density polyethylene film (LLDPE; Oxygen Transmission Rate: 5,000 cc/m2 per 24 h at 25°C and 0% R.H.) to simulate the collection, storage, transportation and receipt of a combo of beef trimmings. A total of 12 treatments (4 solutions × 3 concentration levels) consisting of PL and SL at 0.1, 0.2 and 0.5 M; NaE at 1, 2, and 100 mM; and SB solutions at 0.1, 0.2 and 1.5 M; and a control (water). Concentrations of the solutions were based on previous research. After aerobic storage the beef trimmings (∼20% fat) were coarse ground (12 mm) and 9 mL of each treatment and control solution was applied to ∼454-g samples. The treated samples were reground (3 mm) placed into Petri dishes and overwrapped with LLDPE film. The patties (2 per treatment/control (13) × 2 storage d;
No differences were observed for treated and control patties for color, lipid oxidation or microbial analyses on storage d 0. Additionally, no differences were observed between treatments and the control for any volatile off odor compounds (ketones, aldehydes and acids) at 0 and 5 d of storage (
In conclusion, samples treated with the SB (1.5 M), NaE (100 mM), and SL (0.4 M), had the greatest effect on improving color stability, reducing lipid oxidation, and controlling microbial spoilage, respectively at 5 d of retail storage. Results of this study suggest that a solution could be developed as a processing aid using a combination of SB, NaE, and SL to prevent further deterioration of beef trimmings prior to use in the manufacturing of ground beef products.