Microbiological, sensory, color and chemical characteristics of vacuum-packaged ground beef patties and cooked beef top rounds treated with the salts of various organic acids

Abstract

The study was conducted in two phases. In Phase 1, vacuum-packaged ground beef patties containing sodium lactate, sodium propionate, sodium acetate and sodium citrate at various levels and combinations were stored up to 28 days at 4'C. Addition of sodium lactate alone or in combination with sodium propionate increased the shelf life of the patties by decreasing microbiological growth, decreasing negative flavor notes associated with lipid oxidation and decreasing water activity. Lean color of the patties also was improved by the addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation as measured by TBA (2-thiobarbituric acid) analysis was unaffected by treatment addition. In Phase 11, cooked vacuum-packaged beef top rounds containing 3% sodium lactate or 3 or 4% sodium lactate in combination with 0. 1 or 0.2% sodium propionate were stored for up to 84 days at 4'C. Addition of any of the treatments to the roasts in this phase greatly reduced total APCs (Aerobic Plate Counts). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts containing 3% sodium lactate + 0.2% sodium propionate. Cooked roast beef color was enhanced by the additon of sodium lactate alone or in combination with 0. I % sodium propionate. Lipid oxidation and water activity were decreased by the addition of sodium lactate in combination with sodium propionate and pH and cooked yield were increased with any level and combination of ingredient addition.