Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2452076 | Meat Science | 2007 | 10 Pages |
Abstract
The objective of this study was to evaluate the efficacy of shelf-life enhancers (sodium lactate [SL] or sodium lactate + sodium diacetate [SLDA]) on limiting the growth of Escherichia coli K12 in needle-injecting surface-contaminated beef strip steaks with recycled enhancement solutions. Strip loins were injected to 10% over initial weight. SLDA was most effective in controlling bacterial growth followed by SL alone. The salt/phosphate combination in the enhancement solution was ineffective. SL decreased aâ (less red) and bâ values (less yellow) of the steaks compared to the salt/phosphate control. SLDA decreased Lâ values compared to SL alone. SL and SLDA were equally effective in reducing purge loss from the steaks. Steaks enhanced with a “fresh” enhancement solution had higher aâ values (more red) and higher E. coli contamination levels than steaks enhanced with recycled solutions. Recycling did not affect Lâ value, bâ value, or purge loss.
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Authors
R. Wicklund, D.D. Paulson, M.C. Rojas, M.S. Brewer,