Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat.
The effect of sodium lactate on thermal inactivation D- and z-values of Listeria monocytogenes and Salmonella was determined for chicken thigh and leg meat. At 55 to 70 degrees C, the D-value of L. monocytogenes in ground chicken thigh and leg meat with the addition of 4.8% sodium lactate (4.8 g sodium lactate per 100 g of meat) was 53 to 75% higher than that in the meat without sodium lactate. No significant difference was found for the D-values of Salmonella at 55 to 70 degrees C between the meat with and that without sodium lactate (4.8%. wt/wt). The z-values of both L. monocytogenes and Salmonella were not affected by sodium lactate (4.8%). The results from this study are useful for predicting thermal process lethality of L. montocytogenes and Salmonella in formulated chicken thigh and leg meat products.
Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA. rymurph@uark.edu
R Y
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Murphy
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Osaili
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Duncan
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Marcy
D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006358:Hot Temperature; D006801:Humans; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008460:Meat / Q000382:microbiology; D011202:Poultry Products / Q000382:microbiology*; D012475:Salmonella / Q000187:drug effects* / Q000254:growth & development; D019354:Sodium Lactate / Q000494:pharmacology*
D019354:Sodium Lactate