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Reduction in pH and Fermentation Time of Meat Mixtures Containing Dry Acid Whey
Author(s) -
NUCKLES R. O.,
BREKKE C. J.,
LUEDECKE L. O.
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.tb14020.x
Subject(s) - starter , fermentation , food science , chemistry , whey protein
The effect of various concentrations of dry acid whey on the pH of ground beef and pork and on fermentation activity of 11 commercial starter cultures added to a beef summer sausage formulation was determined. For every 1% (w/w) addition of dry acid (pH 4.0) whey, a reduction in meat pH of 0.11–0.13 resulted, independent of meat species, initial pH or fat content. Use of 3.5% (w/w) dry acid whey in conjunction with 1% dextrose resulted in a l–2 hr reduction in the time required for the summer sausage mixture to reach pH 5.0 compared to a mixture without whey. Dry acid whey as a direct acidulant in fermented sausages could result in a savings of time and energy in manufacturing.