| dc.description.abstract | USDA Select carcasses (n=6) were selected, and paired boneless (n=12) strip loins were cut in half (n=24) and were assigned randomly to be dry-aged (unpackaged) or wet-aged in a vacuum package bag. Strip loin sections were inoculated with a bacterial cocktail containing three non-pathogenic surrogates for Escherichia coli O157:H7 and Salmonella and were vacuum packaged and stored for 3 d before treatments were applied. These three E. coli strains were used to test the efficacy of a 5% L-lactic acid spray whether applied before or after a 28 d dry- or wet-aging period. Microbiological samples were collected from each section after inoculation (to determine the initial attachment of the surrogates), after being removed from the vacuum packaging at 3 d, and after treatment with lactic acid either before or following the dry- or wet-aging period. Dry-aged sections had a greater (P < 0.05) log reduction that those sections that were wet-aged. There was no impact (P > 0.05) on microbiological counts whether the lactic acid was applied before or after dry- or wet-aging. In addition, there was no significant interaction (P > 0.05) between aging and the application time. Dry-aging reduced pathogens on meat surfaces, and lactic acid appeared to be equally effective as a pathogen intervention when applied before or after dry- or wet-aging. | en |
