The effect of potassium lactate and sodium diacetate on the microbial, sensory, color and chemical characteristics of vacuum-packaged beef top loin steaks

Abstract

Beef strip loins were injected with potassium lactate (1.5, 2.0, and 2.5%), sodium diacetate (0.1%), and combination of sodium diacetate (0.1%) with 1.5 or 2.0% potassium lactate. Top loin steaks were vacuum-packaged and stored for up to 49 days at 4 ⁰C for evaluation for total microbial level, color, lipid oxidation, pH, purge, cook yield, Warner-Bratzler shear force, and palatability on days 0, 7, 14, 21, 28, 35, 42, and 49. The addition of sodium diacetate alone or in combination with potassium lactate decreased APCs for up to 49 days. Potassium lactate addition increased pH and cook yield and decreased purge and shear force values. Color became darker due to potassium lactate but the use of sodium diacetate with potassium lactate brightened the color of steaks. Two-tone color did not increase during storage, however, after unpackaging, steaks injected with potassium lactate and/or sodium diacetate had more two-tone color than the control. Sensory attributes of muscle fiber tenderness, connective tissue amount, and overall tenderness were improved by potassium lactate addition.