Abstract: Background and Objective: Organic acids have been evaluated for food safety. More information is needed regarding the impact of organic acids on meat quality and sensory characteristics. Therefore, the objective of this study was to determine the effect of decanoic, fumeric and octanoic acid treatments on sensory characteristic of ground beef. Materials and Methods: Beef trimmings (80/20) were electrostatically sprayed with fumaric acid, malic acid, octanoic acid and decanoic acid at 3% (w/v) and were compared to untreated samples (control) after grinding and patty formation for 7 days during simulated retail display. Trained panelists evaluated meat sensory color, odor and product display characteristics on days: 0, 1, 2, 3 and 7 of display. The experiment was arranged in a completely randomized 5×5 factorial design. Data were analyzed using the General Linear Model procedure of SAS for interaction and main effects. Results: The decanoic, fumeric and octanoic acid treatments increased subjective redness (p<0.05), reduced discoloration (p<0.05) and had greater a* values (p<0.05) compared to control on 0 and 1 day of display. There was no difference (p>0.05) in beef flavor, between control and the rest of the treatments. Conclusion: The use of 3% solutions containing fumaric, malic, octanoic and decanoic acid as antimicrobials on beef trimmings prior to grinding may improve or maintain sensory retail display properties such as: meat color and odor without affecting beef flavor of ground beef patties on 0 and 1 days of retail display.