MICROBIOLOGICAL, SENSORY AND CHEMICAL CHARACTERISTICS OF VACUUM-PACKAGED GROUND-BEEF PATTIES TREATED WITH SALTS OF ORGANIC-ACIDS

Vacuum-packaged ground beef patties containing sodium lactate (NaL), s odium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4 degr ees C. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiol ogical growth and decreasing negative flavor notes associated with lip id oxidation. Lean color also was improved by addition of sodium lacta te alone or in combination with sodium propionate. Lipid oxidation by TEA was only slightly affected by treatment addition or storage.