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Extension of the Shelf‐Life of Fresh Ground Pork with Polyphosphates
Author(s) -
MOLINS R.A.,
KRAFT A.A.,
MARCY J.A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06661.x
Subject(s) - food science , shelf life , psychrotrophic bacteria , monobasic acid , chemistry , bacteria , sodium , pyrophosphate , bacterial growth , antimicrobial , biology , biochemistry , enzyme , organic chemistry , polymer chemistry , genetics
The antimicrobial effects of 1.0% sodium acid pyrophosphate (SAPP) and sodium orthophosphate monobasic (ORTHO), alone or combined, were studied in fresh ground pork held at 2–4°C for 6 days. Addition of 1.0% SAPP to the meat inhibited psychrotrophic bacterial growth (P<0.01) and resulted in 50% longer meat shelf‐life (equivalent to 2 days) in relation to control samples or to meat treated with 0.5% or 1.0% ORTHO. Addition of a 0.5% SAPP/0.5% ORTHO combination was less inhibitory to meat bacteria than 0.5% SAPP alone. Bacterial inhibition did not correlate with soluble orthophosphate content in ground pork.