Effects of Potassium Sorbate, Sodium Acetate, Phosphates and Sodium Chloride Alone or in Combination on Shelf Life of Vacuum‐Packaged Pork Chops

Microbiological and some physical and chemical effects of treating pork chop surfaces with sodium acid pyrophosphate, a commercial phosphate blend, potassium sorbate and phosphate/sorbate/sodium acetate solutions, with or without sodium chloride, before packaging were studied in pork chops vacuum-packaged and stored at 2–4°C for 10 weeks. All treatments containing potassium sorbate reduced (P<0.05) counts of mesophiles, psychrotrophs, EnterobacteriaCeae, facultative anaerobes, and lactobacilli. Treatment of chops with 10% phosphates/ 10% potassium sorbate solutions improved pork color and decreased purge. Potassium sorbate alone reduced microbial counts more than it did when combined with phosphates, but chops were darker and had more exudate (P<0.05). Combined use of 10% phosphates/10% potassium sorbate extended shelf life in vacuum-packaged fresh pork chops to 10 weeks at 2–4°C compared with 4 weeks for untreated pork and protected meat color.

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