Location: Meat Safety & Quality Research
Project Number: 5438-42000-014-05
Start Date: Jan 01, 2011
End Date: Dec 31, 2014
This proposal plans to evaluate six technologies individually and/or in combination for use in beef processing, fabrication, and RTE beef products (i.e., deli, food service). Inputs from an advisory committee of beef processors, equipment manufacturers, regulatory agencies, and beef organizations will be obtained throughout the 5-yr project period. Their comments will be integrated into application of the technologies ensuring adoptability by the beef industry. Results will be shared through extension and workshops, while economic feasibility and cost-benefit analysis will provide guidance on adopting the technologies for application. USMARC scientists will be part of this integrated collaboration and be involved in objectives listed above. Their approach to the experiments is as follows: Expts. will be conducted to reduce STEC and indicator microorganisms on hide and on beef carcasses using IR, RF, EO water, and LA-SDS treatment. These treatments will simulate interventions used during slaughter processing to reduce microorganisms on beef carcasses prior to further processing. Ten strains of STEC, five strains of Salmonella, and two non-pathogenic E. coli will be used in the study. Hide and fresh beef carcass will be inoculated with the organisms. The hide and beef carcass tissues will be subjected to IR heating, RF treatment, or spray-wash with acidified chlorine, lactic acid, EO water, or LA-SDS individually and/or in combination. The hides and each carcass tissue (lean or fat-excised aseptically) will be sampled before and after. All samples will be subjected to microbiological analysis consisting of enumeration and prevalence. Similar studies will be repeated using two different non-intact beef products. Beef loin will be used to simulate beef cuts used for needle tenderization, and beef trimmings will be used to simulate beef destined for ground beef. Beef loins and trimmings will be inoculated, and half of the inoculated trim will be immediately treated while the other half will be frozen then partially thawed before treatment. In addition to the above mentioned treatments, a UV irradiation device will also be tested. The treated cuts or trim will be sampled and subjected to microbiological analysis as described above. During these experiments, EO water and LA-SDS will also be evaluated for their efficacy after reuse for repeated applications. For frozen inoculated sample, effect of degree of thawing on treatment efficacy will also be studied. Non-inoculated subprimals beef loins and trimmings will be subjected to the optimal treatments identified from the outcomes of the first two objectives and treatment effects on sample quality evaluated. Three experiments will be performed to evaluate the four most optimal treatments identified in Objective 2 against a negative control for non-intact steak products and beef patties. In expt. 1, interventions will be applied immediately following fabrication and prior to aging. In expt. 2, interventions will be applied after aging, but before blade tenderization and steak cutting. Expt. 3 will simulate the application of interventions to beef trimmings before grinding.