Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

Two combinations of hurdles, 2.0% lactate+0.5% acetate or 2.0% lactate+0.25 % glucono-delta-lactone (GdL), were both found to prevent growth of Listeri a monocytogenes inoculated onto sliced saveloys manufactured with 60 or 150 ppm nitrite. The saveloys were packed in modified atmosphere (80% N-2/20% CO2) using a film with low oxygen transmission rate (0.45 cm(3)/m(2)/atm/24 h) and stored at 5 or 10 degrees C for up to 4 weeks. Changes in red colour (measured as Minolta a-values) and lipid oxidation [measured as thiobarbit uric acid reactive substances (TBARS)] were low during storage at 5 degrees C and unaffected by the storage conditions (+/- light). However, 2.0% lact ate + 0.25% GdL improved oxidative stability and led to significantly lower TEARS and significantly higher a-values. Levels of nitrosamines were low w ith values near the detection level. Although observed differences were sma ll, members of a trained sensory panel were able to distinguish saveloys co ntaining chemical hurdles from saveloys without. Judges most often mentione d flavour as being the deviating descriptor. (C) 2000 Elsevier Science Ltd. All rights reserved.