In Plant Assessment of Lactic Acid Intervention in Variety Meats Through the Beef Processing Line
2020
Beef industries continuously seeks interventions that may reduce bacterial loads in their products to increase shelf life and ensure beef product wholesomeness. This in-plant validation study was conducted to evaluate the effect of spray lactic acid interventions in beef variety meats. Lactic acid solution (2 to 5%) was applied to variety meats by spray application ≥ 103.42 kPa for 5 s. Samples were collected in plant during the processing line by swabbing 500 cm2 surface area of meat before and after lactic acid applications. A total of 108 samples were collected (54 before and 54 after) for beef liver, cheek, and heart. All samples were shipped to Texas Tech University´s food Microbiology laboratory for microbiological analysis. Composites of three samples were made by adding 3 mL of each sample to a sterile test tube until reaching 9 mL. All composites were serially diluted and plated to determine total aerobic plate counts (APC), coliform counts and generic E. coli counts using 3M APC Petrifilm, 3M Coliform/E. coli Petrifilm, respectively. Duplicates were made of each Petrifilm and were incubated at 37 °C. All samples were converted to CFU per cm2 before statistical analysis. Treatment with lactic acid (2-5%) spray was lower (P < 0.005) in APC, generic E. coli and total coliforms microbial loads after the intervention on beef cheek, heart, and liver. Therefore, lactic acid (2-5%) spray intervention reduces Aerobic Plate Count, Total Coliforms and generic E. coli in beef cheeks, heart, and liver in the processing line.
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