Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds

摘要

Cooked, vacuum-packaged beef top rounds containing up to 4/100 sodium lactate (NaL) in the final product were stored at 0, 4, 10 or 16℃ for 1.7, 14 or 21 days. Aerobic plate counts (APCs) were lower for roasts containing 3 or 4/100 NaL and stored at 10℃ for 7 days. At higher temperatures and longer storage times, only those treated with 4/100, NaL were lower than controls. Lipid oxidation, Hunter L and b values decreased and Hunter a values, cooked yields and Ph increased with NaL addition. Beefy odor decreased with storage but was higher in roasts containing NaL. Roasts with added NaL had lower rancid odor scores.