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Palatability of roast beef and turkey injected with salts of various organic acids
(control, 2.5% and 3% sodium lactate, 2.5% and 3% sodium
4'C. Samples were evaluated at 0, 14, 28, 42, and 56 days of
63'C and 71'C respectively, vacuum packaged, and stored at
and turkey by decreasing microbial growth and levels of lipid
and WarnerBraztler shear force values (texture). Roast beef
flavor was enhanced and roast turkey flavor was depressed in
lactate alone or in combination with sodium propionate and
lactate with 0. 1 0% sodium propionate, and 2.5% and 3%
meat treated with salts of organic acids. Addition of sodium
most successful in halting microbial growth and Epid
oxidation (TBA), pH, expressible moisture, and Allo-Kramer
oxidation. Treatments containing sodium diacetate proved
sodium diacetate increased shelf life of both the roast beef
sodium lactate with 0. 15% sodium diacetate) were cooked to
Split top rounds and turkey breasts with seven treatments
storage for flavor, color, total plate counts, lipid
"Major subject: Food Science and Technology".
Issued also on microfiche from Lange Micrographics.
Includes bibliographical references: pages 74-82.