The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display

Antimicrobial effects of selected acidulants in a ground beef production system were studied. Lean beef trimmings were inoculated with Escherichia coli (EC) and Salmonella Typhimurium (ST) then treated with either 5% acetic acid, 5% gluconic acid (GA) or 5% trisodium citrate and then compared with an untreated control (C). Trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of display for EC, ST, coliforms, aerobic plate counts (APC), sensory color and odor as well as instrumental color traits. Acetic acid reduced (P<0.05) all bacterial types evaluated, but caused changes (P<0.05) in ground beef color (L*, a* and b* values) and odor characteristics. Conversely, although GA reduced (P<0.05) EC and APC, it had little effect on color or odor characteristics as compared with C. Trisodium citrate did not affect (P>0.05) microbial populations, color or odor characteristics of ground beef.