Microbiological and Some Physical and Chemical Changes in Vacuum‐Packaged Beef Steaks Treated with Combinations of Potassium Sorbate, Phosphate, Sodium Chloride and Sodium acetate

Abstract

Fresh rib eye steaks were examined for microbiological, lipid oxidation, pH, color and weight changes after immersion in water or in aqueous solutions of a phosphate blend and of a mixture of potassium sorbate, phosphates, sodium chloride and sodium acetate and subsequent vacuum packaging. Keeping characteristics of steaks were monitored during 12-wk storage at 2-4"C. Mesophilic, psychrotrophic, anaerobic and facultative anaerobic bacteria and lactobacilli were strongly inhibited (PcO.05) in steaks treated with the composition that contained potassium sorbate, whereas growth of Enterobacreriaceae was suppressed (PcO.01). Compared with controls, compositions containing phosphates with or without potassium sorbate protected lipids, increased solution uptake and decreased purge in steaks without affecting meat color.

Microbiological, Sensory and Chemical Characteristics of Vacuum‐Packaged Ground Beef Patties Treated with Salts of Organic Acids

“…Other salts of organic acids such as NaA, NaC and NaP have been used to control microbial growth, preserve color, solubilize proteins and prevent mold growth (Vanderzant et al, 1983;Marth, 1989, 1992;Krueger and Fennema, 1989;Unda et al, 1990;Kim and Hearnsberger 1994;Wederquist et al, 1994;Kim et al, 1995). NaC at 0.23% also has been shown to inhibit toxin formation by Clostridium botulinum in processed cheese food (Karahadian et al, 1985).…”

“…Shelf life of uncured meat products has been increased by addition of nonmeat ingredients such as NaL (Maas et al, 1989;Brewer et al, 1991Brewer et al, , 1995Papadopoulos et al, 1991a, b;Miller and Acuff, 1994;Williams et al, 1995). Other salts of organic acids such as NaA, NaC and NaP have been used to control microbial growth, preserve color, solubilize proteins and prevent mold growth (Vanderzant et al, 1983;Marth, 1989, 1992;Krueger and Fennema, 1989;Unda et al, 1990;Kim and Hearnsberger 1994;Wederquist et al, 1994;Kim et al, 1995). NaC at 0.23% also has been shown to inhibit toxin formation by Clostridium botulinum in processed cheese food (Karahadian et al, 1985).…”

Culture Media Comparison for the Enumeration ofListeria monocytogenesin Refrigerated Vacuum Packaged Turkey Bologna Made with Chemical Additives

“…However, Bechtel et al (11) reported that it had no effect on the total plate counts of frankfurters, when compared to a sodium chloride control. Sodium acetate extended the shelf-life of vacuum-packaged beefsteaks when used in combination with other additives (12). Sodium acetate was also effective in controlling L. monocytogenes in meat and broth (13).…”

Detection of the end point temperature of thermal denatured protein in fish and chicken meat through SDS-PAGE electrophoresis

“…Most of the study reported on the changes of soluble sarcoplasmic reticulum protein, including changes in activity and molecular mobility (Murphy and Marks, 2000;Unda. et al, 1990).…”