Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat

The objective of the present study was to investigate the effects of: 3% sodium lactate (SL), 0.2% potassium sorbate (KS) and 0.5% cetylpyridinium chloride (CPC) on the physicochemical properties ,microbial count and sensory evaluation of ground beef, stored at 4°C for O, 3, 6 and 9 days.
All treatments showed significantincreaseindrymattercontent(protein,fatandash)(P<0.05)anddecreaseinmoisture content with elongation storage time. The SL, KS and CPC significantlyincreasedthepHandwaterholdingcapacity (WHC) during all the storage periods. Total volatile nitrogen (TVN), thiobarbituric acid value (TBA), peroxide value (PV) and free fatty acids (FFA) were lower (P<0.05) in SL, KS and CPC treated samples, as compared with the control sample at any refrigerated storage period. The SL, KS and CPC caused significant(P<0.05)decreaseindrip loss and cooking loss. Results indicated significantsensoryevaluationimprovement(P<0.05)intheorganolepticcharacteristics of ground beef (flavour,juiciness,tenderness,colourandoverallpalatability).TheSL,KSandCPCsignificantlyreduced(P<0.05)thetotalplatecountandpsychrophiliccountduringrefrigeratedstorageperiods.Itcanbe concluded that SL, KS and CPC had positive significantinfluenceonqualitycharacteristics,sensingandmicrobialsafety of ground beef when stored under refrigeration at 4C° up to 9 days.