Figure 5.

Processing of biltong for reduction of Salmonella involving overnight marination at 5 °C. (A) Overnight marination process including vacuum-tumbling of beef with spices, salt, and vinegar. Trials include pre-marination dip treatment with antimicrobials (5% lactic acid, 3% sodium acid sulfate) or water (positive and negative controls). After marination, beef was held at 23.9 °C (75 °F) and 55% RH for up to 6 days. (B) Overnight marination process, spiced-beef tumbled without vacuum and vinegar was added separately during static marination in the refrigerator. No separate antimicrobial dip treatment was used. After marination, beef was held at 22 °C (72 °F) and 55% RH for up to 8 days. Non-inoculated spice-processed beef (i.e., negative controls) was run in parallel with the other trials and plated on selective media. Graphs of different trials were adjusted to a common starting level. Treatments were analyzed by RM-ANOVA using the Holm–Sidak test for pairwise multiple comparisons to determine significant differences; treatments with different letters are significantly different (p < 0.05); treatments with the same letters are not significantly different (p > 0.05).