Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf-Life of Fresh Ground Pork |
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| Authors: | PHILIP L. O'CONNOR M. SUSAN BREWER FLOYD K. MCKEITH JAN E. NOVAKOFSKI TOM R. CARR |
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| Affiliation: | Author Brewer is affiliated with the Division of Foods and Nutrition, 274 Bevier Hall, Univ. of Illinois, 905 S. Goodwin, Urbana, IL 61801.;Authors McKeith, O'Connor, Novakofski and Carr are associated with the Dept. of Animal Sciences, Univ. of Illinois, 205 Meat Science Lab., 1503 South Maryland Drive, Urbana, IL 61801. |
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| Abstract: | Fresh ground pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid-range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P<0.05) SI and juiciness, and enhanced ground pork flavor. Sodium added as SL was less perceptible as “salty” than that added as NaCl. SL significantly reduced (P<0.05) APC; based on spoilage level of 106 CFU/g SL extended shelf-life (3% SL) by about 12 days compared to controls. |
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| Keywords: | pork plate count microbes aroma sodium lactate |
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