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

The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20+20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2 degrees C were investigated. The results showed that addition of NaL alone or in combination with NaCl significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts, lactic acid bacteria and Enterobacteriaceae and extended the shelf life of the product up to 15 and 21 days, respectively, versus 8 days only for control. Over the storage time (21 days), NaL maintained the ground beef at almost constant pH, while the pH of control or NaCl-treated samples significantly decreased. Lipid oxidation (TBA value) was not affected by addition of NaL. At storage day 21 however, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). The combination of NaCl with NaL significantly reduced the oxidative changes caused by NaCl (0.384 versus 0.463). Therefore, NaL alone or in combination with NaCl could be utilized successfully to reduce the microbial growth, maintain the chemical quality, and extend the shelf life of ground beef during refrigerated storage.

[1]  R. Miller,et al.  Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Ground Beef Patties Treated with Salts of Organic Acids , 1997 .

[2]  L. Shelef,et al.  Antioxidant Activity of Sodium Lactate in Meat and Model Systems , 1994 .

[3]  D. Cornforth,et al.  Sodium Levulinate and Sodium Lactate Effects on Microbial Growth and Stability of Fresh Pork and Turkey Sausages , 2003 .

[4]  R. Miller,et al.  Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds. , 1999, Meat science.

[5]  A. Schmedes,et al.  A new thiobarbituric acid (TBA) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation , 1989 .

[6]  L. Shelef,et al.  Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. , 2002, Meat science.

[7]  D. L. Huffman,et al.  Microbial and Oxidative Changes in Low‐Fat Ground Beef During Simulated Retail Distribution , 1992 .

[8]  J. Sofos,et al.  Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 degrees C in vacuum packages. , 2001, Journal of food protection.

[9]  R. Miller,et al.  Sodium Lactate Affects Pathogens in Cooked Beef , 1994 .

[10]  M. S. Brewer,et al.  Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork , 1995 .

[11]  C. Vanderzant,et al.  Compendium of Methods for the Microbiological Examination of Foods , 1992 .

[12]  B. M. Watts,et al.  A distillation method for the quantitative determination of malonaldehyde in rancid foods , 1960 .

[13]  M. Pirovani,et al.  Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf‐life of chilled chicken breast portions , 1999, Journal of applied microbiology.

[14]  L. Shelef,et al.  Enhanced inhibition of Listeria monocytogenes and salmonella enteritidis in meat by combinations of sodium lactate and diacetate. , 2001, Journal of food protection.

[15]  G. R. Schmidt,et al.  Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. , 2000, Journal of animal science.

[16]  E. Decker,et al.  Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. , 1997, Meat science.

[17]  M. S. Brewer,et al.  Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf‐Life of Fresh Ground Pork , 1993 .

[18]  K. Rhee,et al.  SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCED‐FAT PORK SAUSAGE WITH CARRAGEENAN , 1995 .

[19]  M. S. Brewer,et al.  SODIUM LACTATE EFFECTS ON MICROBIAL, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM‐PACKAGED PORK SAUSAGE , 1993 .

[20]  C. Vanderzant,et al.  Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage , 1991 .

[21]  Kuo‐Wei Lin,et al.  Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage. , 2002, Meat science.

[22]  William Horwitz,et al.  Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications , 1975 .

[23]  Rhonda K. Miller,et al.  Sensory, Microbial and Chemical Characteristics of Fresh Aerobically Stored Ground Beef Containing Sodium Lactate and Sodium Propionate , 1997 .

[24]  K. Arihara,et al.  Effect of Sodium Nitrite and Sodium Lactate on the Growth Rate of Lactic Acid Spoilage Bacteria Isolated from Cured Meat Products , 1997 .