Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks.
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Beef strip loins were decontaminated by spraying with solutions of various food grade acids (1.0% lactic acid, 1.0% acetic acid and an acid mixture containing 1.0% lactic acid, 2.0% acetic acid, 0.25% citric acid and 0.1% ascorbic acid) followed by vacuum packaging and storing at 4 1C. Initially and at days 3 and 6 of display in polyvinyl chloride (PVC) film, aerobic plate counts (APCs) of steaks fabricated from the acid treated loins that were stored for 0, 14, 28, 42, 56, 70 and 84 days were not significantly different (P > 0.05) from the APCs of steaks fabricated from control loins.
author list (cited authors)
Acuff, G. R., Vanderzant, C., Savell, J. W., Jones, D. K., Griffin, D. B., & Ehlers, J. G.
complete list of authors
Acuff, GR||Vanderzant, C||Savell, JW||Jones, DK||Griffin, DB||Ehlers, JG