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Effects of Shelf‐Life Enhancers on E. coli K12 Survival in Solutions Used to Enhance Beef Strip Steaks
Author(s) -
Wicklund R.A.,
Paulson D.D.,
Rojas M.C.,
Brewer M.S.
Publication year - 2006
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.1750-3841.2006.00092.x
Subject(s) - sodium lactate , chemistry , food science , shelf life , phosphate , purge , sodium , limiting , inoculation , zoology , biochemistry , biology , waste management , immunology , mechanical engineering , organic chemistry , engineering
The objective of this study was to evaluate the effects of enhancement solutions containing sodium lactate or sodium lactate/sodium diacetate on E. coli K12 transmission to beef strip steaks and in purge. Solutions containing salt, phosphate, and shelf‐life enhancers were injected to 10% over initial weight of the steaks. Lactate or lactate/diacetate addition to a solution inoculated with 6 log 10 E. coli K12 CFU/mL was equally effective in limiting growth resulting in a 1‐2 log 10 CFU/g reduction when compared to salt/phosphate in steaks. When inoculation level was 3 log 10 CFU/mL in the enhancement solution, microbial growth was detectable only in the purge of steaks enhanced with salt/phosphate only. Lactate increased CIE L* value and b* and decreased a* values when compared to the control. Lactate‐/diacetate‐containing solutions decreased L* values when compared to lactate alone. Lactate/diacetate also reduced purge loss from steaks compared to lactate and salt/phosphate solutions.