title: Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.
abstract: BACKGROUND
  The aim of the study was to evaluate the potential of acid whey and set milk as a marinade in the traditional production of fermented eye round.
  
  
  METHODS
  Studies involved assaying pH value, water activity (aw), oxidation-reduction potential and TBARS value, colour parameters in CIE system (L*, a*, b*), assaying the number of lactic acid bacteria and certain pathogenic bacteria after ripening process and after 60-day storing in cold storage. Sensory analysis and analysis of the fatty acids profile were performed after completion of the ripening process.
  
  
  RESULTS
  Analysis of pH value in the products revealed that application of acid whey to marinate beef resulted in increased acidity of ripening eye round (5.14). The highest value of the colour parameter a* after ripening process and during storage was observed in sample AW (12.76 and 10.07 respectively), the lowest on the other hand was observed in sample SM (10.06 and 7.88 respectively). The content of polyunsaturated fatty acids (PUFA) was higher in eye round marinated in acid whey by approx. 4% in comparison to other samples.
  
  
  CONCLUSIONS
  Application of acid whey to marinade beef resulted in increased share of red colour in general colour tone as well as increased oxidative stability of the product during storage. It also increased the content of polyunsaturated fatty acids (PUFA) in the product. All model products had high content of lactic acid bacteria and there were no pathogenic bacteria such as: L. monocytogenes, Y. enterocolitica, S. aureus, Clostridium sp.
authors.affiliation: Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland.
authors.forename: Karolina M
authors.initials: KM
authors.lastname: Wójciak
authors.affiliation: JK Sp. z o.o. Meat Manufactur Jasiołka, Dukla, Poland.
authors.forename: Paweł
authors.initials: P
authors.lastname: Krajmas
authors.affiliation: Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland.
authors.forename: Elżbieta
authors.initials: E
authors.lastname: Solska
authors.affiliation: Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland.
authors.forename: Zbigniew J
authors.initials: ZJ
authors.lastname: Dolatowski
mesh_terms: D000818:Animals; D017849:Animals, Inbred Strains; D002417:Cattle; D003212:Condiments / Q000009:adverse effects / Q000032:analysis / Q000382:microbiology*; D003257:Consumer Product Safety; D043302:Cultured Milk Products / Q000009:adverse effects / Q000032:analysis / Q000382:microbiology*; D004042:Dietary Fats, Unsaturated / Q000032:analysis; D043371:Fatty Acids, Omega-6 / Q000032:analysis* / Q000096:biosynthesis; D005285:Fermentation; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D058870:Food, Organic / Q000009:adverse effects / Q000032:analysis / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D056546:Lactobacillales / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism; D008460:Meat / Q000009:adverse effects / Q000032:analysis* / Q000382:microbiology; D010860:Pigments, Biological / Q000032:analysis; D011044:Poland; D012034:Refrigeration; D012677:Sensation; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D000067796:Whey / Q000009:adverse effects / Q000737:chemistry*
chemical_list: D004042:Dietary Fats, Unsaturated; D043371:Fatty Acids, Omega-6; D010860:Pigments, Biological; D017392:Thiobarbituric Acid Reactive Substances
keywords: acid whey; beef; organic meat products