SODIUM LACTATE SODIUM-CHLORIDE EFFECTS ON AEROBIC PLATE COUNTS AND COLOR OF AEROBICALLY PACKAGED GROUND PORK

Ground pork (15% fat) was formulated to contain 0% to 3.0% sodium chlo ride and/or 0% to 3.0% sodium lactate (SL) resulting in 28 treatment c ombinations. Five replications consisted of two with low initial micro bial loads (< 10(3) CFU/g) and three with high initial loads (> 10(5) CFU/g). Ground pork (454g) was overwrapped in PVC and stored (4 degree s C) aerobically for 21 d. A significant salt X SL interaction existed for redness of samples with low initial aerobic plate count (APC). Re d color was best preserved by 2.0% or 3.0% SL. Initial pH values of lo w and high initial APC samples were similar. Initial product pH was be st maintained by higher SL levels in low initial load samples and by h igher sodium chloride levels in high initial load samples. Samples con taining 3.0% SL had the lowest APC regardless of salt level.