Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage

Effects of sodium lactate on glycolytic activity and color stability of fresh beef during chilled storage

“…These results indicate that sodium lactate can stabilize the pH value. The result was consistent with those results reported by Liu et al (2020) and Wang et al (2022b), who found that sodium lactate was conducive to pH stabilization for meat during chilled storage.…”

“…The result also indicated that sodium lactate treatment had a positive relationship with glycolytic rate. CH3CHOHCOO-from sodium lactate will form lactic acid (CH3CHOHCOOH) which belongs to weak electric acid through combination with H + (Wang et al, 2022b). Subsequently, CH3CHOHCOOH is catalyzed to CH3COCOOH by lactate dehydrogenase with the NADH production.…”

“…The freshness of all samples was assessed by human sensory analyses according to the method described by Wang et al (2022b). Briefly,the freshness of beef samples was evaluated by their organoleptic characteristics, namely color, odor, texture, appearance and viscosity, using a 5-point scale based on attribute degrees by 11 experienced sensory panelists.…”

Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology

“…The pH value, color, TVB-N and drip loss were important indices to reflect the freshness of meat (Wang et al, 2022b;Rumape et al, 2022;Tian et al, 2022b). The four indices of beef during chilling, superchilling and frozen storage on the 7 th day during storage are shown in Table 1.…”

Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage

“…Recently, the meat quality enhancement by preservatives usage during chilled storage has been received much attention. Sodium lactate (C 3 H 5 NaO 3 , MW = 112.06) has been approved by Food and Drug Administration (FDA) as a safe food addictive (Liu et al, 2020;Wang et al, 2022a;Tian et al, 2022). To date, although sodium lactate has been applied in sausage and manufactured meat to control food spoilage, sodium lactate is rarely used in fresh meat to freshness improvement.…”