Microbiological, Sensory and Chemical Characteristics of Vacuum‐Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate

Abstract

Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4ЊC. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL ϩ 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

“…The increase in pH suggests that the observed effects of lactate on nitrite reactions were not due to pH effects on nitrite, because it is well-recognised that increased pH alone typically slows nitrite reactions in cured meat products (Cassens, 1990;Honikel, 2008). Other studies have reported that addition of sodium lactate increased meat pH (Maca et al, 1997;Papadopoulos et al, 1991b). Similarly, Kim et al (2009b) also found that steaks enhanced with lactate had higher pH values than non-enhanced steaks.…”

“…The addition of sodium or potassium lactate with a small amount of added water and salt (sodium chloride) can improve flavour, colour and tenderness of fresh meat, as well as increasing antimicrobial and antioxidant properties (Brewer, Rostogi, Argoudelis, & Sprouls, 1995;Kim, Keeton, Smith, Berghman, & Savell, 2009a;Kim et al, 2006;Maca, Miller, Maca, & Acuff, 1997;Papadopoulos, Miller, Acuff, Vanderzant, & Cross, 1991a;Papadopoulos, Miller, Ringer, & Cross, 1991b). Furthermore, lactate has consistently been shown to improve fresh meat colour by providing a strong antioxidant capacity (Kim, Huff-Lonergan, Sebranek, & Lonergan, 2010;Kim et al, 2009b) and increased metmyoglobin reducing activity (MRA) by elevating a reducing substrate (NADH) via increased lactate dehydrogenase (LDH) flux (Kim et al, 2006(Kim et al, , 2009bRodríguez, Kim, Faget, Rosazza, & Keeton, 2011).…”

Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system

“…"Slight off-flavor" was detected in steaks treated with 2.0% NaL only and a combination of NaD and NaL (1.5 and 2.0%). Sodium lactate has been associated with off-flavor notes such as metallic, bitter, chemical, medicinal, sour, astringent, sodium, and salty (Papadopoulos et al, 1991;Williams et al, 1995;Maca et al, 1997). In general, researchers have reported that the off-flavor increases with increased usage levels of NaL.…”

“…Banks et al (1998) observed that yellowness in pork loin containing 1.0 to 2.0% NaL increased after 14 d of storage. Maca et al (1997) observed that raw ground beef patties became brighter, lighter, and more yellow with storage. The b* values recorded in this study were similar to those reported in the literature for fresh turkey breast meat (Werner et al, 2008).…”

“…Steaks treated with 2.0% NaL had lower (P < 0.05) a w than all steaks. The ability of NaL to lower product a w has been well documented (Chirife and Fontan, 1980;De Wit and Rombouts, 1990;Shelef and Yang, 1991;Weaver and Shelef, 1993;Maca et al, 1997). Chen and Shelef (1992) observed that potassium and calcium lactate also functioned to decrease a w in food systems.…”