Microbiological and Some Physical and Chemical Changes in Vacuum-Packaged Beef Steaks Treated with Combinations of Potassium Sorbate, Phosphate, Sodium Chloride and Sodium acetate |
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| Authors: | J R UNDA R A MOLINS H W WALKER |
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| Affiliation: | All authors are with Iowa State University, Ames, IA 50011. Authors Unda and Molins are with the Meat Export Research Center, Dept. of Animal Science, and Author Walker is with the Dept. of Food Technology. |
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| Abstract: | Fresh rib eye steaks were examined for microbiological, lipid oxidation, pH, color and weight changes after immersion in water or in aqueous solutions of a phosphate blend and of a mixture of potassium sorbate, phosphates, sodium chloride and sodium acetate and subsequent vacuum packaging. Keeping characteristics of steaks were monitored during 12-wk storage at 2–4°C. Mesophilic, psychrotrophic, anaerobic and facultative anaerobic bacteria and lactobacilli were strongly inhibited (P<0.05) in steaks treated with the composition that contained potassium sorbate, whereas growth of Enterobacteriaceae was suppressed (P<0.01). Compared with controls, compositions containing phosphates with or without potassium sorbate protected lipids, increased solution uptake and decreased purge in steaks without affecting meat color. |
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