Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds. Academic Article

abstract

• Cooked, vacuum-packaged beef top rounds containing up to 4% sodium lactate (NaL) in the final product were stored at 0, 4, 10 or 16C for 1, 7, 14 or 21 days. Aerobic plate counts (APCs) were lower for roasts containing 3 or 4% NaL and stored at 10C for 7 days. At higher temperatures and longer storage times, only those treated with 4% NaL were lower than controls. Lipid oxidation, Hunter L* and b* values decreased and Hunter a* values, cooked yields and Ph increased with NaL addition. Beefy odor decreased with storage but was higher in roasts containing NaL. Roasts with added NaL had lower rancid odor scores.

authors

• Acuff, Gary
• Miller, Rhonda

published proceedings

• Meat Sci

author list (cited authors)

• Maca, J. V., Miller, R. K., Bigner, M. E., Lucia, L. M., & Acuff, G. R.

citation count

• 66

complete list of authors

• Maca, JV||Miller, RK||Bigner, ME||Lucia, LM||Acuff, GR

publication date

• September 1999

publisher

• Elsevier  Publisher

published in

• MEAT SCIENCE  Journal

keywords

• Beef
• Shelf-life
• Sodium Lactate
• Storage

PubMed Central ID

• 22062929

Digital Object Identifier (DOI)

• 10.1016/s0309-1740(99)00032-7

start page

• 23

end page

• 29

volume

• 53

issue

• 1

URL

• http%3A%2F%2Fdx.doi.org%2F10.1016%2Fs0309-1740%2899%2900032-7