Sensory, Microbial and Chemical Characteristics of Fresh Aerobically Stored Ground Beef Containing Sodium Lactate and Sodium Propionate Academic Article uri icon

abstract

  • Hamburger patties with sodium lactate (NaL; 0, 3, or 4%) with or without sodium propionate (NaP; 0.1, or 0.2%) were stored aerobically at 4°C for 0, 1, 2, or 3 days, and evaluated for sensory attributes, Aerobic Plate Counts (APCs), lipid oxidation, pH. and water activity. NaL slowed microbial growth; addition of 0.2% NaP to 3% NaL increased antimicrobial effects equal to that of 4% NaL. NaL in combination with NaP reduced lipid oxidation over control or NaL patties. Patties with NaL had higher beef/brothy and beef fat scores and were sweeter, springier, more cohesive, and less crumbly than control patties and addition of 0.2% NaP increased juiciness.

author list (cited authors)

  • ECKERT, L. A., MACA, J. V., MILLER, R. K., & ACUFF, G. R.

citation count

  • 32

publication date

  • March 1997

publisher