Use of natural preservatives in low sodium carne‐de‐sol beef

Abstract

The quality of meat produced with low sodium chloride and prepared with lactic acid and sodium lactate was evaluated. Meat samples were divided into the following groups according to the treatment: 1% lactic acid (MLA), 3% sodium lactate, a combination of both (MLA + SL) and without preservatives (MC). Samples were salted with 2% sodium chloride and then stored under refrigeration at 4 ± 1 °C for 12 days. Microbiological changes (coliforms at 35 and 45 ºC, Salmonella sp., Staphylococcus spp., mesophilic, and psychotrophic aerobic bacteria) and physicochemical alterations (pH, color, WHC, CL, SF, and TBARS) were analyzed at three, six, and twelve. The meat treated with natural preservatives presented lower microbial counts when compared to the MC group. Excellent MLA, with a longer shelf life of up to 6 days in refrigerated storage. Regarding the physical–chemical parameters, it was verified that the introduction of preservatives did not significantly alter the quality of the product. Thus, natural preservatives may be viable alternatives for the production of meat with longer storage time and low NaCl content. Practical applications In this work, we report the addition of natural preservatives, lactic acid and sodium lactate to promote an increase in the shelf life of up to 6 days of beef and low sodium chloride. This is important because it allows the consumer to guarantee quality and safety in the consumption of the food for a longer period, thus reducing the possibility of developing diseases caused by the excessive consumption of NaCl. For the industry, the introduction of organic acids in beef, in addition to reducing the NaCl content, which makes the product more attractive to the consumer seeking a healthier diet, makes it possible to commercialize it without altering the sensorial characteristics.