Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds treated with sodium lactate and sodium propionate Academic Article

abstract

• Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NAP) were stored for up to 84 days at 4C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.

authors

• Acuff, Gary
• Miller, Rhonda

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

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

citation count

• 36

complete list of authors

• Maca, JV||Miller, RK||Maca, JD||Acuff, GR

publication date

• May 1997

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Beef
• Sensory
• Shelf-life
• Sodium Lactate
• Sodium Propionate

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1997.tb04437.x

start page

• 586

end page

• &

volume

• 62

issue

• 3

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1997.tb04437.x