International Journal of Meat Science2071-7113xxxx-xxxxAsian Network for Scientific Information10.3923/ijmeat.2017.12.20MarcosJorge PohlmanFred HansenChristopher AnthonyNicholas Dias-MorsePalika DevineTom 1201771Background 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.]]>Mead, P.S., L. Slutsker, V. Dietz, L.F. McCaig and J.S. Bresee et al.,19995607625Varma, J.K., R. Marcus, S.A. Stenze, S.S. Hanna and S. Gettner et al.,2006Salmonella Newport-MDRAmpC transmitted through the domestic US food supply: A FoodNet case-control study of sporadic Salmonella Newport infections, 2002-2003.]]>194222230Ricke, S.C.,200382632639Stivarius, M.R., F.W. Pohlman, K.S. McElyea and A.L. Waldroup,200260327334Quilo, S.A., F.W. Pohlman, A.H. Brown, P.G. Crandall, P.N. Dias-Morse, R.T. Baublits and J.L. Aparicio,2009824452Fik, M. and A. Leszcynska-Fik,200710589598Glass, K.A., L.M. McDonell, R. von Tayson, B. Wanless and M. Badvela,2013Listeria monocytogenes by propionic acid–based ingredients in cured deli-style Turkey.]]>7620742078Chikthimmah, N., L.F. Laborde and R.B. Beelman,2003Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate.]]>6814381442Lu, H.J., F.Jr. Breidt, I.M. Perez-Diaz and J.A. Osborne,2011Escherichia coli O157:H7 under anaerobic conditions.]]>74893898Mohan, A., F.W. Pohlman, J.A. McDaniel and M.C. Hunt,201277M188M193Choi, M.J., S.A. Kim, N.Y. Lee and M.S. Rhee,2013Cronobacter sakazakii and Salmonella enterica serovar Typhimurium in reconstituted infant formula.]]>166499507Mancini, R.A. and M.C. Hunt,200571100121AMSA.,1995Pages: 47Pages: 47SAS,2013Pohlman, F.W., M.R. Stivarius, K.S. McElyea, Z.B. Johnson and A.L. Waldroup,2002E. coli, Salmonella typhimurium, coliforms, aerobic bacteria and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding.]]>60349356Lim, K. and A. Mustapha,2004Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus on fresh beef.]]>67310315Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson and A.H. Brown Jr.,200365885891Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson and A.H. Brown Jr.,20136510551062Komba, E.V.G., E.V. Komba, E.M. Mkupasi, A.O. Mbyuzi, S. Mshamu, A. Mzula and D. Luwumba,201214112Tayel, A.A. and W.F. El-Tras,2012Salmonella Typhimurium Control and Quality Enhancement in Ground Beef.]]>32115121Zengin, H. and A.H. Baysal,20153912611271Gomez, I., M.J. Beriain, J.A. Mendizabal, C. Realini and A. Purroy,201646779Harris, D., M.M. Brashears, A.J. Garmyn, J.C. Brooks and M.F. Miller,2012Escherichia coli O157:H7 and Salmonella.]]>90783788Carpenter, C.E., J.V. Smith and J.R. Broadbent,201188256260Mani-Lopez, E., H.S. Garcia and A. Lopez-Malo,2012Salmonella in meat and poultry products.]]>45713721Shaltout, F.A.E., M.T. Gerges and A.A. Shewail,20141360370