title: Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation.
abstract: Cooked meat products are often post-contaminated because of a packaging and/or slicing step after the pasteurisation process. The shelf life is therefore limited and can be extended by adding Na-lactate. A previously developed model for the spoilage of gas packed cooked meat products, including temperature, water activity and dissolved CO2 as independent variables, was extended with a fourth factor: the Na-lactate concentration in the aqueous phase of the meat product. Models were developed for the maximum specific growth rate mu(max) and the lag phase lambda of the specific spoilage organism Lactobacillus sake subsp. carnosum. Quadratic response surface equations were compared with extended Ratkowsky models. In general, response surface equations fitted the experimental data best but in the case of mu(max) the response surface model predicted illogical growth behaviour at low water activities and high Na-lactate concentrations. A extensive product validation of the mathematical models was performed by means of inoculated as well as naturally contaminated industrially prepared cooked meat products. The deviations of the experimentally determined versus predicted growth parameters in inoculated cooked meat products were in general small. Both types of models were also able to predict the shelf life of naturally contaminated cooked meat products, except for pâté where an under-estimation of the shelf life was predicted by the response surface equations. The validation studies revealed higher accuracy of the extended Ratkowsky models in comparison to the response surface equations. A significant shelf life extending effect of Na-lactate was predicted, which was more pronounced at low refrigerated temperatures. A synergistic effect has also been noticed between Na-lactate and carbon dioxide which, at least partly, could be explained by the pH-decreasing effect of CO2.
authors.affiliation: University of Ghent, Department of Food Technology and Nutrition, Belgium. frank.devlieghere@rug.ac.be
authors.forename: F
authors.initials: F
authors.lastname: Devliegher
authors.forename: A H
authors.initials: AH
authors.lastname: Geeraerd
authors.forename: K J
authors.initials: KJ
authors.lastname: Versyck
authors.forename: H
authors.initials: H
authors.lastname: Bernaert
authors.forename: J F
authors.initials: JF
authors.lastname: Van Impe
authors.forename: J
authors.initials: J
authors.lastname: Debevere
mesh_terms: D000818:Animals; D001272:Atmosphere; D003296:Cooking; D005519:Food Preservation; D005520:Food Preservatives; D008461:Meat Products; D008954:Models, Biological; D015203:Reproducibility of Results; D019354:Sodium Lactate; D013997:Time Factors
chemical_list: D005520:Food Preservatives; D019354:Sodium Lactate