title: Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds.
abstract: Cooked, vacuum-packaged beef top rounds containing up to 4% sodium lactate (NaL) in the final product were stored at 0, 4, 10 or 16°C for 1, 7, 14 or 21 days. Aerobic plate counts (APCs) were lower for roasts containing 3 or 4% NaL and stored at 10°C for 7 days. At higher temperatures and longer storage times, only those treated with 4% 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.
authors: Nabisco, Inc., Morristown, NJ, USA.
authors: J V
authors: JV
authors: Maca
authors: R K
authors: RK
authors: Miller
authors: M E
authors: ME
authors: Bigner
authors: L M
authors: LM
authors: Lucia
authors: G R
authors: GR
authors: Acuff