The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics

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

doi:10.1016/j.meatsci.2009.05.015

Cited by 8 publications

(11 citation statements)

References 16 publications

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“…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: 59%

“…Moreover, ambient storage of cig kofte samples tended to darken, whereas refrigerated storage slightly decreased redness (P < 0.001) and yellowness (P > 0.05). 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. In addition, Mancini et al (2010) reported that lactate increased (P < 0.05) the color stability of ground beef patties stored at 2C in air packaging and added that patties discolored (P < 0.05; decrease in a* and an increase in metmyoglobin) between day 2 and day 4 of storage.…”

Section: Instrumental Color Examinationmentioning

confidence: 59%

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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: Instrumental Color Examinationmentioning

confidence: 59%

Section: Instrumental Color Examinationmentioning

confidence: 59%

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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“…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: 99%

“…Hue angle, which describes the color of chicken meat, was calculated as tan −1 ( b */ a *) (Quilo et al . ).…”

Section: Methodsmentioning

confidence: 97%

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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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Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses

et al. 2020

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The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics

Cited by 8 publications

References 16 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

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

Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses

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