Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef.
Lactic acid (LA) has recently been approved in the EU as beef decontaminant. In order to identify the most appropriate concentration, beef samples were spray-treated with LA (2%, 3%, 4% or 5%) or left untreated (control). Microbial load (aerobic plate counts, psychrotrophs and Enterobacteriaceae), pH, instrumental colour and sensory properties were investigated at 0, 24, 72 and 120h of refrigerated storage. The reductions in bacteria after spraying ranged from 0.57 to 0.95 log units. A residual antimicrobial effect was observed so that at 120h LA reduced microbial load by up to 2 log units compared with the control samples. Samples treated with 5% LA showed the lowest redness value (a*) and hedonic scores at all sampling times. Only for samples treated with 4% LA did the sensorial shelf-life limit extend beyond 120h. It is suggested that treatment of beef with 4% LA not only may improve microbiological quality, but also may enhance sensory properties and shelf-life.
Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain.
Cristina
C
Rodríguez-Melcón
Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain.
Carlos
C
Alonso-Calleja
Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain. Electronic address: rosa.capita@unileon.es.
Rosa
R
Capita
D000818:Animals; D058491:Bacterial Load / Q000187:drug effects*; D002417:Cattle; D003116:Color; D004202:Disinfectants / Q000494:pharmacology*; D004755:Enterobacteriaceae / Q000187:drug effects; D005516:Food Microbiology; D019344:Lactic Acid / Q000494:pharmacology*; D000069466:Red Meat / Q000382:microbiology*
D004202:Disinfectants; D019344:Lactic Acid
Beef; Decontamination; Instrumental colour; Lactic acid; Microbial load; Sensory characteristics