INFLUENCE OF VACUUM PACKAGING AND ORGANIC ACID TREATMENT ON THE CHILLED SHELF LIFE OF PEARL SPOT (ETROPLUS SURATENSIS, BLOCH 1790)

The present work was carried out to study the effect of vacuum packaging and organic acids drip treatment, namely, sodium acetate and potassium sorbate (2%), on the quality of pearl spot during chilled storage (1–2C). Changes in pH, drip loss, water-holding capacity, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), total plate counts, instrumental texture properties and sensory characteristics were investigated up to 18 days. Sensory evaluation revealed that the potassium sorbate- and sodium acetate-treated vacuum-packaged samples had good sensory characteristics up to 16 days compared with 7 days in control air packs (CAPs) and control vacuum packs (CVPs). The sensory shelf life followed the following order: CAP  <  CVP  <  sodium acetate-treated vacuum pack  <  potassium sorbate-treated vacuum pack. Chemical analysis demonstrated a significant ( P   <  0.05) reduction in TVB-N, TMA-N and total plate counts, and better textural properties in potassium sorbate- and sodium acetate-treated vacuum-packaged fishes than CAPs and CVPs.

PRACTICAL APPLICATIONS

Limited shelf life is one of the major problems the seafood industry faces today. The study compares the effect of vacuum packaging in combination with preservative chemical treatment on the shelf life of pearl spot. The study indicates that the use of chemical preservative treatments such as sodium acetate and potassium sorbate at 2% level, together with vacuum packaging, helps in extending the shelf life of pearl spot to 16 days compared with 7 days in control air packs and control vacuum packs. Hence, vacuum packaging, together with preservative treatment, is very effective in shelf-life extension compared with vacuum packaging alone.     

Laboratory and large-scale fermentation of white cabbage into sauerkraut and sauerkraut juice by using starters in combination with mineral salt with a low NaCl content

Commercial starters were used in this study in combination with mineral salt with a low sodium chloride content for fermentation of white cabbage into sauerkraut, from which sauerkraut juice was pressed. The mineral salt used contained 57% sodium chloride and 28% potassium chloride. The sodium chloride content in the sliced white cabbage was 0.5% w/w. Lactic acid bacteria strains were used in various combinations. During the fermentation process, the pH was measured and the number of lactic acid bacteria was enumerated. Yeasts and moulds, enterobacteria as well as mesophilic and thermophilic spores were enumerated. The pH decreased rapidly in the beginning of the fermentations, ensuring an accurate start of the process. The fermentation process could be controlled and the end products were of good and uniform quality. The sensory quality of the juices was evaluated by using a taste panel and the juices were found to be highly acceptable. The use of mineral salt in combination with Leuconostoc mesenteroides resulted in an especially mild tasting sauerkraut juice with good sensory and microbiological quality.     

ENHANCEMENT SOLUTION EFFECTS ON SHELF-LIFE, COLOR AND SENSORY CHARACTERISTICS OF PORK CHOPS DURING RETAIL DISPLAY

Abstract The objective of this study was to evaluate shelf-life, color and sensory characteristics of pork chops from loin sections (n = 12/treatment) injected (110% original weight) with a potassium lactate/potassium acetate solution (2 %) + phosphate (0.35%)/salt (0.35%), compared with those injected with sodium lactate (3%) + phosphate/salt, or phosphate/salt alone, to control loins. After 96 h of display, aerobic plate counts (CFU/cm²) were significantly lower (P<0.05) for chops enhanced with the lactate + acetate combination than for the other treatments. Hue angle (tan^-1 b*/a*) of lactate + acetate enhanced chops was lower (P<0.05) than all other treatments at 96 h indicating that red color did not deteriorate as rapidly as in control, phosphate + salt- and lactate-injected chops. Sensory data suggest that lactate + acetate and lactate-injected chops were juicier, more tender, and less bitter than the noninjected chops. A difference in enhancement solution retention may partially explain differences in plate counts and sensory characteristics.     

Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

Beef (9–11% fat) was restructured with each of six mechanical treatments including chunking, fiberizing, slicing, chunking + slicing, slicing + water, and tenderizing each in combination with addition of 0.5% sodium chloride (salt)/0.5% phosphate, 0.5% Na-alginate/0.5% Ca-lactate, 0.5% Na-pectate/0.5% Ca-lactate, or no additives (control). Beef steaks restructured with salt/phosphate had lower (P<0.05) purge losses: higher binding force and bind scores than control products. Steaks restructured with Na-alginate/Ca-lactate had lower cooking losses and higher bind scores than controls. Use of Na-pectate/Ca-lactate did not improve (P>0.05) purge loss, cooking loss, binding force or sensory properties. Chunked meat or mixtures of chunked and sliced meats in combination with salt/phosphate or Na-alginateica-lactate resulted in steaks with acceptable bind and textural properties.     

Effect of Phosphates on Bacterial Growth in Refrigerated Uncooked Bratwurst

The effects of 0.5% sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPC) on aerobic mesophilic and psychrotrophic bacterial growth and on survival of inoculated Stuphylococcus aureus Z 88 were investigated in uncooked bratwurst stored at 5°C for 7 days. No significant microbial inhibition by phosphates was found, although SAPP addition resulted in consistently lower total aerobic plate counts. Phosphate-induced pH differences in the sausages had no effect on bacterial numbers. The possible role of meat enzymes in the hydrolysis of condensed phosphates to microbiologically inactive species is discussed.     

Inhibition of nonproteolytic,psychrotrophic clostridia and anaerobic sporeformers by sodium diacetate and sodium lactate in cook-in-bag turkey breast

A nonproteolytic, psychrotrophic Clostridium isolate, designated strain OMFRI1, was recovered from cook-in-bag turkey breasts (CIBTB) that displayed an intense pink discoloration and an off-odor following extended refrigerated storage. The viability of strain OMFRI1 in CIBTB containing sodium diacetate (at 0, 0.25, and 0.5%) and/or sodium lactate (at 0, 1.25, and 2.5%) was subsequently evaluated. Raw CIBTB batter was inoculated with 9 to 30 spores of strain OMFRI1 per g, vacuum packaged, cooked to an instantaneous internal temperature of 71.1 degrees C, chilled, and incubated at 4 degrees C for up to 22 weeks. In the absence of food-grade antimicrobial agents, spoilage (i.e., an off-odor) occurred within 6 weeks, and anaerobic plate counts reached 6.6 log10 CFU/g. The CIBTB containing sodium diacetate (0.25%) and that containing sodium lactate (1.25%) required 12 weeks for spoilage to occur and for anaerobic plate counts to reach 7.0 and 6.0 log10 CFU/g, respectively. When sodium diacetate (0.25%) and sodium lactate (1.25%) were used in combination, no off-odor was detected and anaerobic plate counts did not exceed 2.3 log10 CFU/g over 22 weeks of storage at 4 degrees C. In related experiments, sodium diacetate (at 0, 0.25, and 0.5%), sodium lactate (at 0, 1.25, and 2.5%), and combinations of both ingredients were evaluated in uninoculated CIBTB incubated at 25 degrees C for up to 22 days. In the absence of antimicrobial agents and in CIBTB containing sodium diacetate (0.5%), spoilage occurred within 8 days and anaerobic plate counts reached 6.8 and 6.6 log10 CFU/g, respectively. Samples of CIBTB containing sodium lactate (2.5%) showed signs of spoilage within 22 days, and anaerobic plate counts for these samples ranged from < or = 1.0 to 6.3 log10 CFU/g. In CIBTB containing both sodium lactate (2.5%) and sodium diacetate (0.25%), spoilage was not evident and anaerobic plate counts were < or = 1.0 log10 CFU/g within 22 days. These data validate the efficacy of sodium lactate and sodium diacetate in extending the shelf life of CIBTB.     

Interaction of water activity and bicarbonate salts in the inhibition of growth and mycotoxin production by Fusarium and Aspergillus species of importance to corn

The combined effects of water activity (a(w)) and ammonium/sodium bicarbonate on growth and mycotoxin production in corn by Fusarium and Aspergillus species were investigated. Interaction was observed between the salts and a(w) on the colony growth rates and lag phase durations of all isolates. Growth stimulation at low salt levels was observed only for the Fusarium isolates as the fastest growth of F. verticillioides and F. proliferatum occurred at levels of 0.1-0.2 and 0.5% ammonium and sodium bicarbonate, respectively. Although the complete inhibition of the growth of the Fusarium and Aspergillus isolates investigated took place at a level of 1% ammonium bicarbonate as much as 4% sodium bicarbonate failed to completely inhibit the growth of the Aspergillus isolates. Increase in concentration of either salt generally resulted in large reductions of both fumonisin B(1) and aflatoxin B(1) production. According to the sensorial analysis performed, corn treated with up to 1% ammonium bicarbonate was still acceptable for consumption, whereas corn treated with at least 2% sodium bicarbonate was determined to be sensorially unsuitable. Ammonium bicarbonate can be concluded to be more suitable for protecting stored corn from fungal contamination as it was capable of completely inhibiting both growth and mycotoxin production of the Fusarium and Aspergillus isolates of most importance to corn at levels that were still sensorially acceptable. Therefore ammonium bicarbonate could possibly be applied as a cheap and easy to apply treatment for use in resource limited developing countries.     

Effect of Sodium Acid Pyrophosphate in Combination with Sodium Nitrite or Sodium Nitrite/Potassium Sorbate on Clostridium botulinum Growth and Toxin Production in Beef/Pork Frankfurter Emulsions

Combinations of sodium acid pyrophosphate (SAPP) with added sodium nitrite and/or potassium sorbate were tested at various pH levels to determine effectiveness in delaying Clostridium botulinum growth and toxin production in frankfurter emulsions. Formulations containing sodium nitrite (40 ppm), potassium sorbate (0.26%) and SAPP (0.4%) resulted in a greater delay of toxin production (12–18 days) than other combinations (6–12 days) having similar pH values. Treatments containing 0.4% SAPP appeared to be more inhibitory than their counterparts without SAPP, displaying less numbers of toxic samples during the 53-day storage period at 27°C. Aerobic mesophilic colony counts and residual nitrite data showed little difference among treatments.     

Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight

Microbiological and physicochemical characteristics of reduced-fat (approximately 22%) Chinese-style sausages containing 0.1% chitosan (in 1% lactic acid solution) with three different molecular weights [low molecular weight chitosan (CHL), MW= 150 kDa; medium molecular weight chitosan (CHM), MW=600 kDa; high molecular weight chitosan (CHH), MW=1250 kDa] were demonstrated. Sausages were also subject to oven heating or deep-fat frying for sensory evaluation. Treatments containing chitosan were lower in pH at any storage periods than the control (CONT). Generally speaking, total plate counts and lactic acid bacteria counts of all treatments slightly increased, with CHL being the lowest. However, all bacterial counts were lower than 7 [log colony forming unit (CFU)/g] at the end of storage. Results from sensory evaluation showed that deep-fat fried sausages from treatments CHL and CHM were higher in overall acceptability. This study demonstrated that the addition of chitosan to reduced-fat Chinese-style sausage resulted in no detrimental effect on textural properties.     

Effect of Salts of Organic Acids on Listeria monocytogenes,Shelf Life,Meat Quality,and Consumer Acceptability of Beef Frankfurters

The objective of this study was to evaluate anti‐listerial efficacy of salts of organic acids, and their impact on the quality of frankfurters. Beef frankfurters were manufactured by incorporating organic acids in 5 different combinations: (1) control (no marinade addition; C); (2) sodium lactate (2% wt/wt; SL); (3) potassium lactate (2% wt/wt; PL); (4) sodium citrate (0.75% wt/wt; SC); and (5) sodium lactate (2% wt/wt)/sodium diacetate (0.25% wt/wt; SL/SD). Cooked frankfurters were inoculated with streptomycin‐resistant (1500 μg/mL) L. monocytogenes (7 log₁₀ CFU/frank). Inoculated and noninoculated frankfurters were vacuum packaged and stored at 4 °C. Samples were taken weekly up to 10 wk for estimation of L. monocytogenes as well as aerobic plate count (APC) and psychrotrophs (PSY), respectively. Total of 2 independent trials of the entire experiment were conducted. Noninoculated beef frankfurters were evaluated weekly by untrained sensory panelists for 7 wk. SL, PL, and SC treatments did not (P > 0.05) adversely affect consumer acceptability through 8 wk although, SL/SD treatment was significantly (P ≤ 0.05) less preferred across all sensory attributes. SL/SD treatment negatively affected product quality, but was able to control APC, PSY, and L. monocytogenes levels. SC performed similar to the control throughout the 8, 9, and 10 wk storage periods, providing no benefit for inhibiting L. monocytogenes (increasing from 7 logs CFU/frank to 10 logs CFU/frank throughout storage) or extending shelf life of the beef frankfurters. In conclusion, 2% SL and PL, and 2% SL/0.25% SD may be effective L. monocytogenes inhibitors (maintaining inoculation levels of 7 logs CFU/frank during storage), but changes in SL/SD treatment formulation should be studied to improve product quality.     

碱性盐在生鲜湿面保鲜和品质调控中的应用

为深入探讨碱性盐对生鲜湿面保质期和品质特性的影响,选用不同添加量的5种碱性盐（碳酸钠、碳酸钾、磷酸三钠、磷酸三钾及碳酸氢钠）制作生鲜面条,通过将菌落总数、L*值和表观状态作为表征生鲜湿面变质的可视化参数,确定不同碱性盐在生鲜湿面中的最适添加量;通过测定贮藏期间生鲜湿面pH值、面团流变学特性、面条烹饪特性和质构特性、感官评价并用扫描电镜观察微观结构综合分析碱性盐对生鲜湿面品质的影响规律。结果表明：与对照组相比,碱性盐添加可有效抑制生鲜湿面中微生物的生长,添加2.0%的碳酸钠,能够将生鲜湿面保质期延长2.5倍,碱性盐均使面条呈现明亮的浅黄色外观,明显改善其表观状态,确定碳酸钠在生鲜湿面中最适添加量为1.0%,其余4种碱性盐最适添加水平均为1.5%。在贮藏期间,添加碱性盐调控且稳定面条pH值,显著增强面团吸水率和拉伸特性、降低面团弱化度,且延伸度随着醒发时间的延长而降低;增加了生鲜湿面蒸煮损失,降低面条吸水率、提高硬度、拉伸强度、弹性、黏性和适口性。扫描电镜发现,碱性盐的添加能够加强生鲜湿面中蛋白质和淀粉的交联程度,从而形成更加连续致密的面筋网络结构。其中碳酸钠对生鲜湿面品质改善效果最为突出...     

Responses of lactating cows to dietary sodium source and quantity and potassium quantity during heat stress

Effects of heat stress and added dietary sodium bicarbonate (0 or 1.0% of dry matter), sodium chloride (0 or .73% of dry matter), and total dietary potassium (1.3 or 1.8% of dry matter) on acid-base status, production, and mineral metabolism of lactating Holstein cows were evaluated. Design was split-plot with 24 cows in shade or no shade environments; dietary treatments were arranged as a 2 X 2 X 2 factorial within each environment. Basal diet (38% corn silage:62% concentrate) contained .18% sodium; sodium bicarbonate and sodium chloride treatments were in addition. All dietary treatments were equal in chloride content. Cows in no shade exhibited signs of respiratory alkalosis during the hot part of the day. Daily feed intake was lower in no shade than shade but milk yield and percent milk fat were not affected by environment. Sodium bicarbonate addition increased actual and 4% fat-corrected milk yields and percent milk fat. Sodium chloride addition increased actual and 4% fat-corrected milk yield when adjusted for amount of feed intake, and 1.8% dietary potassium increased feed intake and actual milk yield. Increasing total dietary sodium from .18 to .55%, from either supplemental source, enhanced 4% fat-corrected milk production, but combination of sources (.88% total sodium) showed no additional benefit over .55%.     

Effect of chitosan–Jicama starch coating on changes in qualities of fresh Nile tilapia (Oreochromis niloticus) fillets during ice storage

The effect of chitosan (0.5%)/Jicama starch (0%–4%)‐based edible coating on the quality of Nile tilapia (Oreochromis niloticus) fillets was evaluated over ice storage time. All samples were periodically analysed for pH value, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB‐N), electrical conductivity (EC), total viable counts (TVC), total psychrotrophic counts (TPC), drip loss, colour, hardness and sensory characteristics. Results demonstrated that the quality of Nile tilapia fillets was preserved by the film containing chitosan and/or Jicama starch. Compared with chitosan coating alone (0.5% chitosan/0.25% glycerol) (P < 0.05), T3 (0.5% chitosan/1% Jicama starch/0.25% glycerol) had a better effect on the drip loss, TBA, TVC, TPC, hardness and sensory characteristics of the samples, thus indicating that low Jicama starch concentration (1%) enriched the coating ability of chitosan in extending the shelf life of Nile tilapia fillets.     

Quality characteristics of Chinese sausages made from PSE pork

Chinese sausages made from normal and different levels of PSE pork (100% Normal, 50%Normal+50% PSE and 100% PSE) were vacuum-packaged and stored at 4 °C for 45 days. The composition, processing yield, pH value, thiobarbituric acid (TBA) value, water activity, lactic acid bacteria counts and sensory properties of the meat products were evaluated. PSE pork loins had lower pH value, water holding capacity, moisture, fat and myofibrillar proteins content, but higher L^* value, drip loss and protein content than normal pork. Sausages made from 100% PSE pork had lower pH value, processing yield, moisture and fat content, but higher protein content than those of the 100% Normal and the 50% Normal+50% PSE treatments. Water activity was higher in the 100% PSE treatment than in other treatments. No differences in lactic acid bacterial counts among these treatments were observed. The pH values and water activity of the meat samples decreased, while lactic acid bacterial counts increased with storage time. TBA values among these treatments were not significantly different; however, the increase% of TBA values was higher for the 100% PSE treatment. TBA values of all treatments remained relatively low during storage. Chinese sausages made with 50–100% PSE pork had lower sensory texture, flavor and overall acceptability scores than the control samples, but were of acceptable quality.     

Gram Negative Bacteria Inhibition by Lactic Acid Culture and Food Preservatives on Catfish Fillets during Refrigerated Storage

Treating catfish fillets with sodium acetate (SA) and/or potassium sorbate (PS), with or without lactic culture (Lactococcus lactic spp. cremoris ATCC 19257 grown in 20% milk solids) was studied at 4°C. Gram negative bacterial (CVT) counts on crystal violet tetrazolium chloride agar, pH, and sensory evaluation of fillets were assessed over time. Treatment with the combination of 0.50% SA, 0.25% PS with 2.50% lactic acid culture (LC) and, also, 0.50 to 1.00% SA alone completely inhibited growth for 6 days at 4°C. After 12 days, counts with this treatment and the 1.00% SA increased ～1.3 and 1.2 log cycles, respectively. The antimicrobial effects did not appear to be due to pH values. The combination of 0.50% SA and 0.25% PS with 2.50% LC, or 1.00% SA, alone, improved catfish odor and appearance during 13 days storage.     

Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters

Mixed gels of konjac (1%, 2%) and gellan gum (0.25%, 0.5%) were incorporated into reduced-fat (18%) frankfurters and compared with reduced-fat and high-fat (28%) controls for physicochemical, textural, sensory properties and storage stability. C28 (control at 28% fat) had the highest (P<0.05) lightness (L*) and yellowness (b*) values but the lowest redness (a*). C28 had the lowest textural hardness, shear force value and sensory firmness but highest juiciness scores. Treatments containing konjac/gellan gum mixed gels were not different from C28 in sensory overall acceptability, among them K1G5 (1% konjac/0.5% gellan gum) was numerically higher. C18 had the highest TPC (～7.8 log CFU/g) after 12 weeks of storage, followed by gum-containing treatments. In conclusion, it appears feasible to incorporate konjac/gellan gum mixed gel at current levels to reduced-fat frankfurter for acceptable sensory merits with reasonable shelf life.     

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

The objective of this study was to investigate the physico-chemical properties, the microbial counts and the sensory properties' changes of foal steaks packed under various conditions. The experimental packaging systems were: (i) vacuum packaging (VP), (ii) overwrap packaging and (iii) two modified atmosphere packaging methods (MAP): high O(2) MAP (80% O(2)+20% CO(2)) and low O(2) MAP (30% O(2)+70% CO(2)). The meat was stored at 2°C during 14days and tested for pH, colour, lipid and protein oxidation, microbial counts and sensory assessment of odour, colour and appearance. Of the two MAP, overwrap and VP, both MAP were the most effective treatments for the inhibition of the total viable counts (TVC), Pseudomonas spp., psychrotrophic aerobic bacteria, lactic acid bacteria, Enterobacteriaceae as well as moulds and yeast. According to the sensory evaluation, foal steaks packed under overwrap and MAP treatments resulted unacceptable after 7days of storage, whereas the vacuum-packed meat was still acceptable. Moreover, the redness value decreased significantly (P<0.001) with all treatments during the storage time, except for the vacuum packs, which increased significantly (P<0.001). Finally, foal steaks from overwrap packaging and MAP conditions had a greater increase of TBAR'S values and carbonyl content during the storage time. High O(2) levels affected foal meat quality negatively, while anaerobic conditions extended the meat's shelf life up to 14days.     

Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Sow meat has been identified to possess objectionable atypical aromas and flavors we have termed as “sow taint”. The objective of this study was to identify optimum concentrations of sodium bicarbonate (NaHCO₃), sodium tripolyphosphate (PO₄) and percentage marination solution that reduces or eliminates sow taint. Sow loins (N=20) with atypical aromas and flavors were treated with solutions containing sodium tripolyphosphate and sodium bicarbonate with concentrations ranging from 0.25 to 0.50% and 0.35 to 0.70 M, respectively. Injection levels (pump) ranged from 5 to 15% (wt./wt.). Marinated loin chops were evaluated for flavor and textural attributes by a trained sensory panel. Response surface methodology determined four optimum treatment combinations (15% pump, 0.5% PO₄, 0.70 M NaHCO₃; 15% pump, 0.25% PO₄, 0.70 M NaHCO₃; 15% pump, 0.25% PO₄, 0.35 M NaHCO₃; and 15% pump, 0.25% PO₄, 0.35 M NaHCO₃) that reduced (P<0.05) metallic aroma, metallic and sour aftertastes, and detectable connective tissue while improving (P<0.05) muscle fiber tenderness, juiciness, and overall tenderness.     

不同类型食品添加剂对全蛋液性质的影响

为探究食品添加剂对全蛋液理化特性和功能特性的影响，作者分别将3种不同类型食品添加剂（柠檬酸钠、D-异抗坏血酸钠、碳酸氢钠）添加至全蛋液中，然后对全蛋液的pH、色泽、粒径、蛋白质溶解度、浊度、起泡特性、乳化特性和凝胶特性等理化特性和功能特性进行测定。结果表明：不同类型食品添加剂的加入对全蛋液pH、粒径、蛋白质溶解度和浊度有较大影响，进而影响功能特性。添加浓度为10 mmol/L的柠檬酸钠可以增大全蛋液的pH和粒径，使全蛋液蛋白质溶解度提高了6.29%，凝胶硬度提高了11.52%。添加浓度为4 mmol/L的D -异抗坏血酸钠增强了全蛋液的色泽，使全蛋液蛋白质溶解度提高了17.50%，改善了全蛋液稀释液的乳化性，乳化能力和乳化稳定性分别增加了14.06%和5.45%。添加碳酸氢钠对全蛋液物料特性没有太大改善，但添加高浓度的碳酸氢钠（200 mmol/L）使全蛋液亮度降低、红色增大、黄色减小，反而使全蛋液的色泽难以被消费者接受。该研究结果可为全蛋液加工中不同类型食品添加剂的使用提供参考。     

Effects of Potassium Sorbate, Sodium Acetate, Phosphates and Sodium Chloride Alone or in Combination on Shelf Life of Vacuum-Packaged Pork Chops

Microbiological and some physical and chemical effects of treating pork chop surfaces with sodium acid pyrophosphate, a commercial phosphate blend, potassium sorbate and phosphate/sorbate/sodium acetate solutions, with or without sodium chloride, before packaging were studied in pork chops vacuum-packaged and stored at 2–4°C for 10 weeks. All treatments containing potassium sorbate reduced (P<0.05) counts of mesophiles, psychrotrophs, EnterobacteriaCeae, facultative anaerobes, and lactobacilli. Treatment of chops with 10% phosphates/ 10% potassium sorbate solutions improved pork color and decreased purge. Potassium sorbate alone reduced microbial counts more than it did when combined with phosphates, but chops were darker and had more exudate (P<0.05). Combined use of 10% phosphates/10% potassium sorbate extended shelf life in vacuum-packaged fresh pork chops to 10 weeks at 2–4°C compared with 4 weeks for untreated pork and protected meat color.