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Abstract
Consumers consider tenderness as one of the most influential factors that contribute to palatability and ultimately the overall perception of quality in beef products. Mechanical tenderization of whole muscle cuts in beef is a commonly used method of tenderization in North America. Mechanical tenderization can introduce pathogen contamination into the interior of the meat. The tenderizing blades may act as a vehicle for surface pathogen translocation carried from the surface of the meat to the inherently sterile interior. The objectives of this study were to use novel antimicrobial interventions, levulinic acid and electrolyzed oxidizing water, on beef strip loin and top sirloin subprimals before blade tenderization and their effects on quality and sensory characteristics compared to industry standard antimicrobial interventions. Results indicated that levulinic acid and electrolyzed oxidizing water were comparable to the industry standard antimicrobial interventions, lactic acid and peroxyacetic acid, in regards to quality and sensory characteristics.