Antimicrobial Effect of Ammonium Hydroxide when Used as an Alkaline Agent in the Formulation of Injection Brine Solutions

摘要

Paired U.S. Department of Agriculture Select strip loins were injected with either a conventional brine (4.5% potassium and sodium polyphosphate blend [Brifisol 750], 3.6% NaCl, 1% Herbalox seasoning HT-S, and 90.9% ice water) or an ammonium hydroxide (AH) brine (1% AH, 3.6% NaCl, 1% Herbalox seasoning HT-S, and 94.4% ice water). The steaks were sliced, high-oxygen modified atmosphere packaged, placed at 5℃ in dark storage for 5 days, and then transferred to a retail display at 5℃ for another 14 days. Steaks injected with AH brine appeared to have lower counts of psychrotrophic, mesophilic, and gram-negative bacteria. Immediately after injection, there was ~ 1 log CFU/g difference between treatments in gram-negative bacterial counts. No differences in coliform and lactic acid bacterial counts were found.