Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 586–590, May 1997
How to Cite
MACA, J. V., MILLER, R. K., MACA, J. D. and ACUFF, G. R. (1997), Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate. Journal of Food Science, 62: 586–590. doi: 10.1111/j.1365-2621.1997.tb04437.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 2/24/96; revised 10/29/96; accepted 11/25/96.
- sodium lactate;
- sodium propionate;
Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4°C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.