Impact of Antimicrobial Carcass Washes and Processing Techniques on Quality Attributes of Beef Frankfurters.

The objective of this study was to determine the impact of antimicrobial carcass washes on beef trim in the production of frankfurters. Twenty-four beef carcasses had different antimicrobial wash treatments (TRTs) randomly applied during the harvest procedure: 82 °C water (CON), peroxyacetic acid (PAA), or lactic acid (LA). Frankfurters were produced using carcass trim at two different batter temperature processes (PROC): 4 °C (LTP) and 21 °C (HTP).