Meat safety is a major concern for the meat industry. Ruminant animals are natural reservoirs for pathogens such as Shiga toxin producing Escherichia coli (STEC), as such, non-intact beef and meat from small ruminants can be a major source of foodborne illness. The industry continuously seeks interventions that will improve the microbial safety of meat. The aim of the industry is to find effective antimicrobials to produce meat that is free from microbial hazards but do not cause adverse changes to the quality or organoleptic properties. The main objective of the current research was to evaluate the effects of antimicrobial interventions on the quality and safety characteristics of blade tenderized beef, and veal and goat carcasses. Results indicated that levulinic acid plus sodium dodecyl, an emerging intervention, is comparable to industry standard antimicrobial interventions such as lactic acid and peroxyacetic acid.