Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds

Maca, J.V.; Miller, R. K.; Bigner, M.E.; Lucia, L. M.; Acuff, G. R.

doi:10.1016/s0309-1740(99)00032-7

Cited by 77 publications

(66 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…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).…”

Section: Resultssupporting

confidence: 76%

See 1 more Smart Citation

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

2009

View full text Add to dashboard Cite

Abstract:The chemical characteristics and microbiological examination of vacuum packaged ground buffalo meat during cold storage for 24 days were determined in order to evaluate two different antimicrobial agents sodium lactate, sodium chloride and their mixture. The results indicated that the use of sodium lactate with or without sodium chloride delayed the proliferation of aerobic plate count, psychrotrophic count, and lactic acid bacterial count, and extended the shelf life up to more than 24 and 21 days respectively, compared to 8 days for the control samples. The TBA values for the samples treated by sodium chloride was not affected, while at the end of storage period the TBA values of samples treated by sodium lactate were significantly reduce the oxidation changes. Therefore, the use of sodium lactate with or without sodium chloride could be used to extend the shelf life of ground buffalo meat during refrigerated storage by reducing both chemical and microbiological changes.

show abstract

Section: Resultssupporting

confidence: 76%

“…It has been shown to delay growth of meat spoilage organisms (Brewer et al, 1995;Maca et al, 1999;Mbandi and Shelef, 2001;and Vasavada et al, 2003). Moreover, other authors reported that NaL has inhibitory effect on lipid oxidation (Walczycka et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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

2009

View full text Add to dashboard Cite

show abstract

“…MACA et al (1999);SALLAM (2007), os quais constataram que a adição de lactato de sódio foi capaz de promover um retardo da oxidação lipídica em produtos cárneos, em nível de TBARS.…”

Section: ------------------------------------------------------------unclassified

Lactato de sódio, nisina e sua combinação na validade comercial da linguiça Toscana embalada a vácuo e estocada a 4°C

Silva

José²,

Franco³

et al. 2014

Cienc. Rural

View full text Add to dashboard Cite

“…In 2004 chicken meat production in Egypt was 547.000 metric ton (FAO, 2005). Control of microbial growth with bacteiostatic ingredients and packaging may have adverse effects on a product's color, odor, flavor, appearance or palatability, which can be considered as quality indicators to consumers (Maca et al, 1999;Loneggan et al, 2003). The objective of this study was to determine the effect of sodium lactate and potassium sorbate dip with different packaging materials …”

Section: Introductionmentioning

confidence: 99%

Effect of packaging materials and treatments on the shelf life of chicken breast treated with antimicrobial agents and stored under refrigerated condition

2007

View full text Add to dashboard Cite

Sliced chicken breast were treated by dippin in 8% Sodium lactate (SL) for 2 minutes or in 5 % Potassium sorbate (PS) for 5 minutes. The treated and untreated slices were packaged in two different packaging materials, Low density polyethylene bags (LDPE) at atmospheric pressure, and Laminated pouches (B-650) undervacuum, then stored refrigerated at 4 ºC for 24 days. Color evaluation, total volatile basic nitrogen (TVBN), total bacterial count (TC), psychrophilic bacterial count, coliform group, and sensory evaluation were done in order to study the effect of treatments on the quality and the shelf life of the product.The data indicated that the treatment by (SL) or (PS) solutions was significantly increased the shelf life of the product compared with the untreated samples. It is also showed that the influence of (PS) treatment was the most effectinve in prolonging the shelf life of the sliced chicken breast among all samples.The influence of vacuum storage in keeping quality was better than storage in (LDPE) at atmosheric pressure condition. Also, the shelf life of vacuum packaged treated samples was significantly increased compared with the samples packaged in (LDPE) without vacuum.In conclusion, samples treated by (PS) and packaged under vacuum had the longest shelf life and the best quality than the others.

show abstract

Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds

Cited by 77 publications

References 16 publications

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

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

Lactato de sódio, nisina e sua combinação na validade comercial da linguiça Toscana embalada a vácuo e estocada a 4°C

Effect of packaging materials and treatments on the shelf life of chicken breast treated with antimicrobial agents and stored under refrigerated condition

Contact Info

Product

Resources

About