Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Quilo, S.A.; Pohlman, F.W.; Brown, A.H.; Crandall, Philip G.; Dias-Morse, P.N.; Baublits, R.T.; Aparicio, José Luis

doi:10.1016/j.meatsci.2008.12.002

Cited by 35 publications

(32 citation statements)

References 34 publications

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“…Additionally, Papadopoulos et al (1991b) and McGee et al (2003) emphasized that the NaL treatment increased sensory panel tenderness. These results are consistent with those reported by several researchers (Papadopoulos et al 1991a;Maca et al 1997;Quilo et al 2009aQuilo et al , 2010. Although there were no differences (P > 0.05) for initial juiciness, they added that all the treated samples illustrated a higher (P Յ 0.05) degree of sustained juiciness than the untreated sample and the tenderness was enhanced (P Յ 0.05).…”

Section: Sensory Evaluationsupporting

confidence: 92%

“…Our observation, which underlines increasing lactate concentration caused darkness, are in concordance with those of other researchers (Papadopoulos et al 1991a; Mancini et al 2005;Kim et al 2006;Knock et al 2006), who indicated that lactate-enhancement darkened beef color. In contrast to Seyfert et al (2007) who reported lactate-treated ground beef had a darker color, Quilo et al (2009a) and Quilo et al (2009b) stated that the lactate treatments had similar (P > 0.05) L* values when compared with control. Meanwhile, increasing storage time from 3 to 24 h almost maintained redness and yellowness of cig kofte during display life (Table 3).…”

Section: Instrumental Color Examinationmentioning

confidence: 61%

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Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Bingöl

Çolak

Çetin

et al. 2012

Journal of Food Processing and Preservation

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Cig kofte is a meat product consumed traditionally almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria while no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the microbiological and sensorial quality of cig kofte were investigated during display life (0, 3, 6, 12, 24 h) in order to determine the shelf life of the product. For this purpose, cig kofte samples were manufactured with various concentration of sodium lactate (1%, 2%, 3% and 4% NaL) and examined either in ambient (20C ± 2) or refrigerator (4C ± 2) storage. As a result, the hygienic quality and shelf life of cig kofte were somewhat improved; microbial growth was delayed dependent on NaL concentration used, and shelf life was increased up to 24 h. Although 1% and 2% NaL received appreciation by the panelists, an undesired loss of color and drying during storage may affect consumer's acceptance. Practical Application Cig kofte is a meat product that has a poor hygienic quality, while no heating or cooking process is applied during any stage of manufacturing. Since heat treatment is inappropriate for the raw characteristics of the product, it was aimed to prolong the shelf life of cig kofte by the addition of sodium lactate, which is used as aqueous form in food industry, in its recipe in company with cold water, which is a main ingredient added during the kneading process. Sodium lactate provides retardation on the microbial growth of cig kofte dependent on concentration used and increases the shelf life up to 24 h. Appearance is the first quality attribute evaluated by consumers when choosing a food product, so 1% and 2% NaL are more favorable by the panelists.

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Section: Sensory Evaluationsupporting

confidence: 92%

Section: Instrumental Color Examinationmentioning

confidence: 61%

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Bingöl

Çolak

Çetin

et al. 2012

Journal of Food Processing and Preservation

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“…Samples containing sodium metasilicate had the highest ( P < 0.05) pH values (6.49 ± 0.14 and 6.83 ± 0.14, for beef knuckle and shoulder, respectively) compared to any other treatment. Similarly, Quilo and others (2009) reported that ground beef patties made from beef trimmings that were tumbled (3 min, 60 rpm) with 4% sodium metasilicate had significantly higher pH values compared to patties prepared from untreated trimmings.…”

Section: Resultsmentioning

confidence: 95%

Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System

Byelashov

Adler

Geornaras

et al. 2010

Journal of Food Science

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Escherichia coli O157:H7 may become internalized during brine injection of meat. This study evaluated the effect of brining ingredients on E. coli O157:H7 in a meat model system after simulated brining, storage, and cooking. Fresh knuckles (5.3 +/- 2.4% fat) or beef shoulder (15.3 +/- 2.2% fat) were ground individually, mixed with an 8-strain composite of rifampicin-resistant E. coli O157:H7 (7 log CFU/g) and brining solutions. Treatments included no brining, distilled water, sodium chloride (NaCl, 0.5%), sodium tripolyphosphate (STP, 0.25%), sodium pyrophosphate (SPP, 0.25%), NaCl + STP, NaCl + SPP, NaCl + STP + potassium lactate (PL, 2%), NaCl + STP + sodium diacetate (SD, 0.15%), NaCl + STP + PL + SD, NaCl + STP + lactic acid (0.3%), NaCl + STP + acetic acid (0.3%), NaCl + STP + citric acid (0.3%), NaCl + STP + EDTA (20 mM) + nisin (0.0015%) or pediocin (1000 AU/g), NaCl + STP + sodium metasilicate (0.2%), NaCl + STP + cetylpyridinium chloride (CPC; 0.5%), and NaCl + STP + hops beta acids (0.00055%). Samples (30 g) were analyzed for pH, and total microbial and rifampicin-resistant E. coli O157:H7 (inoculum) populations immediately after mixing, storage (24 h at 4 degrees C), and cooking to 65 degrees C. Fat and moisture contents and water activity were measured after storage and cooking only; cooking losses also were determined. The effect of beef type on microbial counts, pH, and water activity was negligible. No reductions in microbial counts were obtained by the brining solutions immediately or after storage, except for samples treated with CPC, which reduced (P < 0.05) pathogen counts after storage by approximately 1 log cycle. Cooking reduced pathogen counts by 1.5 to 2.5 logs, while CPC-treated samples had the lowest (P < 0.05) counts compared to any other treatment. These data may be useful in developing/improving brining recipes for control of E. coli O157:H7 in moisture-enhanced beef products.

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“…There are some reports on the effect of ASC on the physical, chemical and sensory properties of roast beef and ground beef (Lim and Mustapha ; Quilo et al . ,); however, there have only been limited studies on chicken meat (breast) where ASC washing, under processing line simulated conditions, resulted in both reduction of pathogens and maintaining sensory acceptability. Considering the reduction in bacterial numbers, and coupled with the sensory results described earlier, we chose the treatment with 0.8 g ASC/L at pH 2.5 as being optimal for the immersion‐washing procedure.…”

Section: Resultsmentioning

confidence: 96%

“…Studies have shown that ASC improved the redness of ground beef during 7 days of storage (Quilo et al . ), although the reason for the improvement was not identified. In the present study (Table ), the ASC treatment resulted in (day 0) a slight increase in meat lightness ( L *, P > 0.05), a decrease in meat redness ( a *, P < 0.05) and a slight decrease in yellow color ( b *, P > 0.05).…”

Section: Resultsmentioning

confidence: 97%

Optimization of an Acidified Sodium Chlorite Solution for Reducing Pathogenic Bacteria and Maintaining Sensory Characteristics of Poultry Meat in Simulation Slaughter Process

Wang

2012

Journal of Food Processing and Preservation

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Chicken breast meat was inoculated with Salmonella Typhimurium and Listeria monocytogenes and then washed with an acidified sodium chlorite (ASC) solution under conditions simulating those used in a commercial chicken processing plant. We evaluated the effects of ASC (concentrations ranging from 0 to 1 g/L, pH at 2.5, 3.5 and 6.5) on the reduction of microbial numbers, meat pH, color, total acceptability and chilled storage characteristics. The results showed that bacterial numbers were significantly reduced with increasing concentrations of ASC and with decreasing pH, reaching maximum reductions of 2.17 and 3.03 log cfu/g for S. Typhimurium and L. monocytogenes when washing with 1 g ASC/L at pH 2.5, respectively. Except for the treatment with 1 g ASC/L at pH 2.5, which resulted in a significant reduction of total acceptability of chicken meat, other treatments were all within an acceptable range. Considering the inactivation of bacteria and the changes in sensory characteristics of meat, we selected 0.8 g ASC/L at pH 2.5 as being optimal for our purpose. Practical Applications Pathogenic bacteria frequently occur in raw poultry meat. It is therefore essential to develop an effective measure for controlling pathogenic bacteria and maintaining sensory characteristics of poultry meat during the slaughter process. In this study, we investigated the efficacy of acidified sodium chlorite (ASC) solution, which has been suggested as an effective alternative to sodium hypochlorite, at various concentrations and acidity, in reducing pathogenic microbial populations together with determining any impact on the sensory properties of chicken meat. The optimal concentration and pH of the ASC solution was found to be 0.8 g ASC/L at pH 2.5, which was suitable for use for the commercial sanitization of chicken meat during processing.

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Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Cited by 35 publications

References 34 publications

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System

Optimization of an Acidified Sodium Chlorite Solution for Reducing Pathogenic Bacteria and Maintaining Sensory Characteristics of Poultry Meat in Simulation Slaughter Process

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