Effects of Shelf-Life Enhancers on E. coli K12 Survival in Solutions Used to Enhance Beef Strip Steaks

• Autores: R.A. Wicklund, D.D. Paulson, M.C. Rojas, M. S. Brewer
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 6, 2006
• Idioma: inglés
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• Resumen

  • 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 log10E. coli K12 CFU/mL was equally effective in limiting growth resulting in a 1-2 log10 CFU/g reduction when compared to salt/phosphate in steaks. When inoculation level was 3 log10 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.