Sensory, Microbial and Chemical Characteristics of Fresh Aerobically Stored Ground Beef Containing Sodium Lactate and Sodium Propionate

Abstract

Hamburger patties with sodium lactate (NaL; 0, 3, or 4%) with or without sodium propionate (NaP; 0.1, or 0.2%) were stored aerobically at 4ЊC for 0, 1, 2, or 3 days, and evaluated for sensory attributes, Aerobic Plate Counts (APCs), lipid oxidation, pH, and water activity. NaL slowed microbial growth; addition of 0.2% NaP to 3% NaL increased antimicrobial effects equal to that of 4% NaL. NaL in combination with NaP reduced lipid oxidation over control or NaL patties. Patties with NaL had higher beef/brothy and beef fat scores and were sweeter, springier, more cohesive, and less crumbly than control patties and addition of 0.2% NaP increased juiciness.

Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum: Packaged ground buffalo meat stored under refregerated condition

“…The data show that the control sample reached the maximal recommended limit at the eighth day of storage, whereas samples treated by NaCl and NaL reached the same limit after eleven and twenty days of storage respectively. The results indicated that NaL treatment significantly delayed the microbial growth and extended the shelf life of the product up to twenty days and this comes in agreement with (Brewer et al, 1995;Eckert et al, 1997;Maca et al, 1997;Maca et al, 1999).…”

“…Bedie et al, 2001 reported that lactates have been permitted as a natural preservative at a level up to 3 g/100g meat by the USDA-Food Safety and Inspection Service (USDA-FSIS). Much research indicated that addition of sodium lactate (NaL) could improve flavor, color, tenderness, juiciness, and cooking yield of ground beef and other meat products (Eckert et al, 1997;Maca et al, 1997;and Vote et al, 2000).…”

Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

“…While NaL-treatment significantly delayed the microbial growth and extended the shelf life of the product up to 15 days at which the APC was 6.73 versus 8.69 log 10 CFU/g for control. Addition of NaL has been reported to produce significant reduction in growth of APC in refrigerated ground beef (Eckert et al, 1997;Maca et al, 1997) and ground pork (O'Connor, Brewer, McKeith, Novakofski, & Carr, 1993;Brewer et al, 1995) as well as in cooked beef products (Miller & Acuff, 1994;Maca et al, 1999).…”

“…Lactate at the level of 1.5-3.0 g/100 g of meat weight is being extensively used in the meat industry to improve various quality attributes of meat. Much research indicated that addition of sodium lactate (NaL) could improve flavor, color, tenderness, juiciness and cooking yields of ground beef and other meat products (Eckert, Maca, Miller, & Acuff, 1997;Vote et al, 2000). In addition to its desirable effect on sensory attributes, NaL has an antimicrobial effect.…”

Effect of lighting on ground beef acceptability

“…A large proportion of researchers use commercial color meters (Hunt 1980;Barbut 2001a), which rely on an internal light source (e.g., Xenon light) calibrated with a white plate. Examples of studies evaluating ground beef products include Liu et al (1991), who studied the effect of soy protein and oil addition on color and shelf life, Egbert et al (1992), who investigated the effect of fat reduction during simulated retail distribution, Eckert et al (1997), who investigated the effect of sodium lactate and propionate, and Carpenter et al (2001), who studied the effect of packaging on consumer preference. However, when consumers evaluate meat color at the store and make their purchasing decision, they do so under less than ideal lighting conditions (i.e., not with a full spectrum/balanced light source).…”