EMAIL THIS PAGE TO A FRIEND

Meat science

Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties.


PMID 23639886

Abstract

The inclusion of two sources of buffered vinegar and sodium dodecyl sulfate plus levulinic acid were studied as interventions for Salmonella Typhimurium and for their effect on shelf-life and sensory characteristics of ground beef. For the Salmonella challenge, beef trimmings (80/20) were inoculated then treated with 2% (w/v) liquid buffered vinegar (LVIN), 2.5% (w/w) powdered buffered vinegar (PVIN), a solution containing 1.0% levulinic acid plus 0.1% sodium dodecyl sulfate (SDLA) at 10% (w/v), or had no intervention applied (CNT). The same trim source and production methods were followed during production of patties for shelf-life and sensory testing without inoculation. SDLA patties had the largest reduction (P<0.05; 0.70 log CFU/g) of Salmonella. However, LVIN and PVIN had the least (P<0.05) psychrotrophic growth. SDLA patties had more purge (P<0.05) and lower (P<0.05) subjective color scores. There were not large differences in sensory characteristics, except PVIN exhibited stronger off-flavor (P<0.05).

Related Materials

Product #

Image

Description

Molecular Formula

Add to Cart

W262706
Levulinic acid, ≥97%, FG
C5H8O3
W262701
Levulinic acid, natural, 99%, FG
C5H8O3