Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

Abstract

The objective of this study was to characterize flavor, fatty acid composition, and volatile compounds of beef treated with common antimicrobial interventions in beef processing facilities. The effect of 3 prechilling antimicrobial interventions (4.5% lactic acid [LA]; 400 ppm peroxyacetic acid acidified to pH 1.2 with a sulfuric acid and sodium sulfate blend [aPAA]; or untreated control [CON]) and 4 postchilling treatments (CON; LA; aPAA; or a 2.5% solution of a commercial blend of lactic and citric acid [LAC]) were analyzed. Briskets (n = 30/treatment) were treated before and after chilling using a custom-built pilot-sized spray cabinet, ground twice, and formed into patties. Cooked patties were analyzed by a trained sensory panel, and a subset of raw samples (n = 6) were analyzed for fatty acid composition and volatile compounds. Samples treated with LA before and after chilling were more intense in sourness than the CON (P < 0.05). Fatty acid analysis showed no differences (P > 0.05) due to the use of chemical interventions. Only postchilling treatments had an effect on volatile compounds. The relative abundances of pentanal and pentanol were greater (P < 0.05) in LA-treated postchilling intervention samples than CON and LAC, hexanoic acid was greater (P < 0.05) in aPAA than CON and LAC, and acetic acid was greater (P < 0.05) in aPAA than LAC. Overall, these results demonstrated that LA pre- and postchilling antimicrobial interventions only impact the sourness of ground beef but did not affect the fatty acid composition, while postchilling antimicrobial treatments had a minimal impact on volatile compounds.

Keywords

• beef
• flavor
• sensory
• antimicrobial interventions
• fatty acids
• volatile compounds