Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids Academic Article

abstract

• Vacuum-packaged ground beef patties containing sodium lactate (NaL), sodium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4C. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiological growth and decreasing negative flavor notes associated with lipid oxidation. Lean color also was improved by addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation by TBA was only slightly affected by treatment addition or storage.

authors

• Acuff, Gary
• Miller, Rhonda

published proceedings

• JOURNAL OF FOOD SCIENCE

altmetric score

• 9

author list (cited authors)

• Maca, J. V., Miller, R. K., & Acuff, G. R.

citation count

• 53

complete list of authors

• Maca, JV||Miller, RK||Acuff, GR

publication date

• May 1997

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Ground Beef
• Microbiology
• Sensory
• Sodium Salts
• Storage

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1997.tb04438.x

start page

• 591

end page

• 596

volume

• 62

issue

• 3

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1997.tb04438.x