MICROBIOLOGICAL, SENSORY AND CHEMICAL CHARACTERISTICS OF VACUUM-PACKAGED COOKED BEEF TOP ROUNDS TREATED WITH SODIUM LACTATE AND SODIUM PROPIONATE

Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate ( NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4 degrees C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Posi tive flavor notes associated with fresh beef were enhanced by ingredie nt addition and tended to be highest in roasts with 3% NaL + 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in c ombination with 0.1% NaP. Lipid oxidation and water activity were decr eased by addition of NaL with NaP and pH and cooked yield were increas ed with any level or combination of ingredients.