Aerobic plate counts (APCs), presence/
absence of Listeria monocytogenes and
Salmonella spp., and visual color evaluations
were used to determine the microbiological
and display quality of steaks fabricated from
beef strip loins sprayed with lactic acid (1.5%
v/v) or water before, after, o r both before and
after vacuum storage (14, 28, 56, 84, or 126
days) at either 30 ̊or 36 ̊F compared to
nonsprayed or nonstored controls. Lactic
acid applied pre- and poststorage (126 days)
at 30 ̊F reduced APCs of steak s up to 2 log
(99%). L. monocytogenes and Salmonella
spp. were absent from all steaks. Lactic acid
caused slightly more rapid color
deterioration, resulting in slightly shorter
display-life for steaks.
