Ground Beef Quality and Aerobic Plate Count

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• HHS Author Manuscripts
• PMC1805706

Lebenson Wiss Technol. Author manuscript; available in PMC 2007 Feb 28.

Published in final edited course as:

PMCID: PMC1805706

NIHMSID: NIHMS14492

Microbiological and chemic quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

Kh. I. Sallam

^a Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt

K. Samejima

^b Department of Nutrient Science, Faculty of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido, 069-8501, Japan

Abstruse

The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 m/kg) or in combination (20+20 one thousand/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2°C were investigated. The results showed that add-on of NaL lone or in combination with NaCl significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts, lactic acid leaner and Enterobacteriaceae and extended the shelf life of the production up to 15 and 21 days, respectively, versus 8 days merely for control. Over the storage time (21 days), NaL maintained the ground beef at most constant pH, while the pH of command or NaCl-treated samples significantly decreased. Lipid oxidation (TBA value) was not affected by addition of NaL. At storage day 21 still, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). The combination of NaCl with NaL significantly reduced the oxidative changes caused by NaCl (0.384 versus 0.463). Therefore, NaL lone or in combination with NaCl could be utilized successfully to reduce the microbial growth, maintain the chemical quality, and extend the shelf life of ground beef during refrigerated storage.

Keywords: Footing beef, Sodium lactate, NaCl, Microbial growth, Fat oxidation

1. Introduction

Fresh meat products are commonly marketed at refrigerated temperatures (2–v°C). However, many undesirable changes of the products can occur during refrigeration due to microbial growth and lipid oxidation, which give rise to quality reduction, meat spoilage, and economic loss.

Minimizing production contamination and delaying or inhibiting growth of spoilage and pathogenic organisms in the production are major keys for improving fresh meat shelf life and increasing consumer safety. While general cleanliness and proper sanitation are very constructive, other means of controlling microbial growth in meat products may exist prove useful.

Lactates are naturally nowadays in meat. It had been permitted, as a natural preservative, by the USDA-Food Safe and Inspection Service (USDA-FSIS) at a level of up to iii g/100 g meat (Bedie et al., 2001). Lactate at the level of ane.5–3.0 k/100 m of meat weight is beingness extensively used in the meat industry to meliorate various quality attributes of meat. Much inquiry indicated that improver of sodium lactate (NaL) could improve flavor, color, tenderness, juiciness and cooking yields of ground beef and other meat products (Eckert, Maca, Miller, & Acuff, 1997; Maca, Miller, & Acuff, 1997; Vote et al., 2000). In improver to its desirable effect on sensory attributes, NaL has an antimicrobial effect. It has been shown to delay growth of meat spoilage organisms (Brewer, Rostogi, Argoudelis, & Sprouls, 1995; Maca, Miller, Bigner, Lucia, & Acuff, 1999; Vasavada, Carpenter, Cornforth, & Ghorpade, 2003) as well equally food-borne pathogens (Miller & Acuff, 1994; Mbandi & Shelef, 2001; Bedie et al., 2001). Moreover, other authors reported that NaL has inhibitory issue on lipid oxidation (Nnanna, Ukuku, McVann, & Shelef, 1994; Walczycka, Kolczak, Kijowski, & Lacki, 1999). However, there is limited information on its effect when used in combination with table salt, which is normally added to the meat and meat products during processing or cooking.

Sodium chloride (NaCl) has been long used as a meat preservative. Information technology is added to meats for its furnishings on sensory, functional and preservation properties. NaCl inhibit the microbial growth by restriction of the available h2o (i.e. lowers a _w) in the meat products. Withal, its pro-oxidant activity accelerates the development of lipid oxidation in refrigerated meats (Rhee, 1988; Lee, Mei, & Decker, 1997). It had been reported that lactate reduced the pro-oxidant effect of NaCl in refrigerated and frozen meat products (Tan & Shelef, 2002).

The objectives of this study were to evaluate the furnishings of sodium lactate solitary or in combination with sodium chloride on the microbiological and chemical quality of raw vacuum-packaged ground beef during refrigerated storage at 2°C.

2. Materials and methods

2.1. Sample preparation

Fresh fibroid basis beefiness was obtained from a local meat retailer and immediately transported to the laboratory and prepared for testing on the day of purchase. NaL (Wako Pure Chemical Industries Ltd., Osaka, Japan) and NaCl (Katayama Chemical, Osaka, Japan) were the salts used for treatment of the basis beef. Ground meat was divided into four batches (2 kg each), which formulated to contain either NaL (30 g/kg), NaCl (30 g/kg), combination of NaL+NaCl (twenty 1000+xx g/kg), or no additives (control). Salts were added to meat (w/w) on wet weight ground, and since aqueous solution of NaL was used, all other meat batches were formulated to comprise the same amount of water. Salts were thoroughly mixed into the ground meat past hand, reground through a 0.3-cm grinder plate (Super grinder-MK-G3; Matsushita Electric Industrial, Osaka, Nihon), and divided into 100-m samples. Each sample was vacuum-packaged in a polyethylene bags, labeled, and stored at ii°C. Ground beefiness was sampled at 3 days intervals during 21 days storage for microbiological and chemical analyses.

2.two. Microbiological analyses

Meat samples of 25 g were aseptically removed from the bags and homogenized in 225 ml of sterile buffered peptone water (1 m/l; Katayama Chemical, Osaka, Japan) for one min using a Stomacher 400 Lab Blender (Seward Medical, London, UK). From this homogenate, decimal series dilutions were made in the same sterile peptone water and used for microbiological analyses of the basis beef samples at each of the appropriate time intervals during refrigerated storage.

2.2.1. Aerobic plate count

Aerobic plate counts (APC) were adamant by inoculating 0.one ml of the sample homogenate, at selected dilutions, onto duplicate sterile plates of pre-poured and dried Standard Method Agar (Nissui Pharmaceutical Co., Ltd., Tokyo, Nihon) using the surface spread technique, then the plates were incubated for 48 h at 35°C.

2.2.2. Psychrotrophic count

Psychrotrophic counts (PTC) were determined in a like method to that for APC except that plates were incubated at vii°C for 10 days. (Cousin, Jay, & Vasavada, 1992).

ii.2.3. Lactic acid bacteria

For lactic acid bacteria (LAB) determination, diluted samples were plated on deMan, Rogosa, and Sharpe (MRS) agar (Merck, Darmstadt, Germany) and incubated at 30°C for 2–3 days in an anaerobic jars with disposable Anaerocult C bags (Merck, Darmstadt, Deutschland) for the generation of an anaerobic medium.

ii.2.four. Enterobacteriaceae count

To determine Enterobacteriaceae counts (EBC), 1 ml of the appropriate dilution was inoculated past the pour-plated method on violet scarlet bile agar (VRBA; Difco Laboratories Inc., Detroit, Michigan, United states of america) and overlaid with approximately 5 ml of the aforementioned growth medium (Jiménez, Salsi, Tiburzi, Rafaghelli, & Pirovani, 1999), then the plates were incubated at 35°C for 24 h.

ii.three. pH measurement

Ten grams of sample were homogenized with 40 ml distilled water in a blender for 30 due south. The homogenate was filtered and the pH value of the filtrate was determined using a digital pH meter (model HM-5S; TOA Electric Industrial Co. Ltd., Tokyo, Nihon) standardized at pH 4 and vii.

2.4. Fat content

Earlier storage, fresh ground beef was analysed for its fat content co-ordinate to the method of AOAC International (1999).

2.v. Lipid oxidation measurement

Lipid oxidation was determined by the ii-thiobarbi-turic acid (TBA) assay according to the procedure of Schmedes and Holmer (1989). Ground beef (10 k) was mixed with 25 ml of trichloroacetic acid (TCA) solution (200 yard/fifty of TCA in 135 ml/l phosphoric acrid solution) and homogenized in a blender for xxx s. After filtration, ii ml of the filtrate were mixed with equal amount of aqueous solution of TBA (3 m/l) in a test tube. The tubes were incubated at room temperature in the night for twenty h; then the absorbance was measured at 532 nm using UV-vis spectrophotometer (model UV-1200, Shimadzu, Kyoto, Japan). TBA value was expressed as mg malonaldehyde per kg of meat.

2.6. Statistical analysis

All measurements were carried out in triplicate, and all microbial counts were converted to base-ten logarithms of colony forming units per m of basis beefiness samples (log₁₀ CFU/g). Data were analysed using analysis of variance (ANOVA) of the General Linear Models procedure of the Statistical Analysis System software (SAS Institute, Inc., 1990). Least significant differences were used to separate means at P<0.05.

3. Results and discussion

iii.1. Microbiological evaluation

3.1.1. Aerobic plate count

Every bit may be expected, the increment in storage time produced significant proliferations in APC, any the treatment conditions (Fig. ane). The initial (day 0) APC (log₁₀ CFU/g) in footing beef ranged from 3.78 in NaL-treated meat to 4.15 in control samples. Still past the day nine of storage, APC of command (7.29) exceeded the maximal recommended limit of 7 log_ten CFU/thou for APC in raw meat (ICMSF, 1986), indicating a shelf life of about 8 days. While NaL-treatment significantly delayed the microbial growth and extended the shelf life of the product upwardly to fifteen days at which the APC was six.73 versus eight.69 log₁₀ CFU/chiliad for control. Addition of NaL has been reported to produce meaning reduction in growth of APC in refrigerated basis beefiness (Eckert et al., 1997; Maca et al., 1997) and ground pork (O'Connor, Brewer, McKeith, Novakofski, & Carr, 1993; Brewer et al., 1995) also as in cooked beefiness products (Miller & Acuff, 1994; Maca et al., 1999).

Effects of sodium lactate (NaL) and/or sodium chloride (NaCl) treatments on aerobic plate counts (APC) in basis beef during storage at two°C. Values represent means±SE of iii replicates; LSD is defined at P<0.05. (♦): NaL, 30 g/kg; (▵): NaCl, xxx g/kg; (▪): NaL+NaCl, 20 thou+20 one thousand/kg; (○): Command.

At day 21 of storage, samples containing combination of NaL with NaCL had a lower APC (vi.37 log₁₀ CFU/g) than the maximal recommended limit, while control samples exhibited a college count of nine.53 log₁₀ CFU/yard, indicating that such combination is more constructive than lactate alone. This result might have been due to the synergistic effect of the two agin factors studied. This finding is consistent with Tan and Shelef (2002), who reported similar effect of lactates with NaCl combination on APC in ground pork stored at ii°C.

Improver of NaCl alone (thirty g/kg) had no significant issue (P>0.05) on APC, although by twenty-four hours 12 of storage, NaCl-treated ground beef contained APC of 7.11 log₁₀ CFU/yard, which was about one log lower than that of control (eight.09 log_ten CFU/one thousand). By day 21 even so, APC in NaCl-treated samples (8.53 log₁₀ CFU/g) was about i log higher than that of NaL-treated samples (7.57 log₁₀ CFU/m) and 2 log higher (P<0.05) than that of samples treated with combination of NaL and NaCl (6.37 log_ten CFU/grand). These findings are in accordance with that of O'Connor et al. (1993), who claimed that footing pork formulated with NaCl (1.5–two.5 g/100 thou) exhibited lower APC than controls up to twenty-four hour period 14 of storage at 4°C. The present report indicated that NaL was more constructive against microbial growth than NaCl.

3.ane.ii. Psychrotrorhic bacteria

At storage day 0, the initial PTC in ground beefiness samples ranged from 4.0 to iv.14 log₁₀ CFU/g, and the changes in PTC were approximately similar to those of APC, with command as well being the highest at day 21 (9.98 log₁₀ CFU/g) followed by samples treated with NaCl (8.87 log CFU/g), while much lower counts was detected in samples treated with NaL either lone (7.79 log₁₀ CFU/g) or in combination with NaCl (6.44 log₁₀ CFU/ 1000) (Fig. 2). Meaning differences were detected in PTC between samples treated with NaL either solitary or in combination with NaCl and those of controls, likewise betwixt samples treated with combination of NaL and NaCl and samples treated with NaCl alone.

Effects of sodium lactate (NaL) and/or sodium chloride (NaCl) treatments on psychrotrophic counts (PTC) in ground beef during storage at 2°C. Values represent means±SE of 3 replicates; LSD is defined at P<0.05. (♦): NaL, 30 g/kg; (▵): NaCl, 30 g/kg; (▪): NaL+NaCl, 20 grand+20 g/kg; (○): Control.

Length of refrigerated storage (2°C) had a significant (P<0.05) effect on PTC, which tended to increase as the storage time increased. Yet, Egbert, Huffman, Chen, and Jones (1992) claimed that the length of refrigerated storage (14 days at −ii to 0°C) or retail display (48 h at 5°C to 7°C) of low-fatty ground beef had no issue on PTC, which remained betwixt 7.8 and 7.9 log_x CFU/g inside these periods.

3.1.iii. Lactic acid bacteria

The initial count (log₁₀ CFU/g) of LAB was ranged from 3.46 in NaL-treated samples to 3.58 in control meat. At storage mean solar day 21 however, significant lower count (5.3) was detected in samples treated with combination of NaL and NaCl when compared with control (viii.36), NaCl-treated (seven.83), or NaL-treated (seven.28) samples, while addition of NaL alone did not produce significant reduction in LAB count (P>0.05) although it was about 1 log lower than command (Fig. three). Information technology has been documented that NaL is constructive against LAB in meat products (Brewer, McKeith, & Sprouls, 1993; Sameshima et al., 1997). Conversely, Information technology has been reported that LAB dominated the microbial flora in NaL-treated beef during vacuum-packaged storage at 0°C (Papadopoulos, Miller, Acuff, Vanderzant, & Cross, 1991) as well as in frankfurter-blazon sausage treated with NaL and stored at 0–4°C (Zivkovic, Radulovic, Ivanovic, Perunovic, & Dzinic, 2002).

Effects of sodium lactate (NaL) and/or sodium chloride (NaCl) treatments on growth of lactic acid bacteria (LAB) in basis beef during storage at 2°C. Values stand for means±SE of three replicates; LSD is defined at P<0.05. (♦): NaL, 30 g/kg; (▵): NaCl, 30 g/kg; (▪): NaL+NaCl, twenty chiliad+20 thou/kg; (○): Control.

three.1.4. Enterobacteriaceae

The growth of Enterobacteriaceae was slower than that of APC, PTC or LAB. The initial EBC increased from ane.8 log₁₀ CFU/g in command samples at twenty-four hour period 0 to a college count of 7.39 log₁₀ CFU/g by 24-hour interval 21 of storage, while it reached meaning (P<0.05) lower counts of five.19 or 3.22 log₁₀ CFU/g in ground beef treated with either NaL or NaCl, respectively when compared with command (Fig. 4). This indicated that addition of NaCl was more than effective (P<0.05) against Enterobacteriaceae than NaL. However, a combination of NaL and NaCl restricted the growth of the Enterobacteriaceae to a lower level of 1.66 log_ten CFU/grand, and appeared to be the about effective (P<0.05) amidst the other treatments against the growth of Enterobacteriaceae. These results are in accordance with those of Rondinini, Maifreni, and Marino (1996), who reported inhibitory effects of NaL confronting Enterobactericeae counts in cooked hams during vacuum-packaged storage for up to nine week at 6°C, and also with Conner and Hall (1994), who reported a reduction in Escherichia coli population of chicken meat treated with combination of NaL and NaCl during frozen storage.

Effects of sodium lactate (NaL) and/or sodium chloride (NaCl) treatments on Enterobactericeae counts (EBC) in ground beef during storage at 2 °C. Values represent ways±SE of three replicates; LSD is defined at P<0.05. (♦): NaL, 30 g/kg; (▪): NaCl, xxx g/kg; (▪): NaL+NaCl, 20 m+20 g/kg; (○): Control.

3.2. pH value

Changes in pH values in footing beef during storage at 2°C (Table one) revealed that the initial pH value of control (5.lxxx) was significantly (P<0.05) higher than those of samples treated with NaL (5.70), NaCl (5.65) or combination of NaL and NaCl (5.73). These findings disagree with Eckert et al. (1997) and Tan and Shelef (2002), who reported that NaL had no significant furnishings on initial pH of ground meat products. At day 21, still, no significant difference was observed in the pH value between control (5.72) and all other treatments except with samples treated with NaCl (5.51), which was as well significantly lower than those treated with NaL (5.71) or combination of NaL and NaCl (five.74). These results are consistent with Brewer et al. (1995), who found basis pork treated with NaCl (1.5–3 g/100 g) had lower pH than those with NaL (2 or iii thousand/100 g).

Tabular array 1

Furnishings of common salt treatments and storage time on the pH of ground beef during refrigerated storage (2°C)

Storage time (day)	Control	NaL (30 g/kg)	NaCl (30 g/kg)	NaL+NaCl (20+20 chiliad/kg)
0	5.eighty±0.01c z	5.70±0.02a xy	five.65±0.03b ten	5.73±0.02b y
3	5.73±0.02b y	5.69±0.02a xy	5.63±0.02b x	five.66±0.01a x
vi	5.lxx±0.04b xy	5.72±0.03a y	5.64±0.01b x	5.69±0.03ab xy
9	5.61±0.02a x	5.73±0.02a z	5.67±0.03b y	5.74±0.04b z
12	5.62±0.01a x	5.72±0.03a y	5.56±0.02a 10	5.75±0.02b y
15	5.70±0.02b y	5.73±0.01a y	5.57±0.01a ten	5.75±0.03b y
18	5.71±0.02b y	5.72±0.01a y	5.55±0.02a x	5.72±0.02ab y
21	5.72±0.03bc y	5.71±0.02a y	5.51±0.04a x	5.74±0.02b y

NaL has been shown to stabilize pH during storage of meat products (Maca et al., 1997, 1999; Papadopoulos et al., 1991). Our results too showed that, over the storage fourth dimension, addition of NaL maintained the footing beef at virtually constant pH (5.69–5.73), while the pH of control or NaCl-treated samples significantly decreased.

iii.three. Lipid oxidation

The fat content (g/100 grand) in ground beef was 12.3±1.2. Changes in TBA values during refrigerated storage at 2°C are shown in Fig. 5. The initial TBA value of basis beefiness was ranged from 0.177 in NaL-treated meat to 0.196 in NaCl-treated samples. In all ground beefiness samples, storage time had a significant effect on TBA values, which tended to increase with storage. At storage day 21, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). TBA value of basis beefiness was non affected past add-on of NaL (P>0.05). This consequence is in agreement with that of many other researchers (Eckert et al., 1997; Lin & Lin, 2002; Vasavada et al., 2003), who constitute no deviation in TBA values of meat products treated with NaL in comparison with controls. Reported effects of lactate on lipid oxidation (TBA) in stored meat products have varied. Some authors indicated that NaL had an antioxidant effect represented by decrease in TBA values (Maca et al., 1999; Nnanna et al., 1994; Walczycka et al., 1999). Conversely, pro-oxidative effects (significantly higher TBA values) of NaL were reported in precooked beef-carrageenan patties packaged with PVC picture and stored at −20°C (Adams & Rhee, 1994), also every bit in precooked reduced-fat pork sausage patties containing carrageenan and stored at 4°C or −20°C (Krahl, Rhee, Lin, Keeton, & Ziprin, 1995). It is possible that furnishings of NaL on lipid oxidation in meat products may be dependent on a variety of factors including the extent of microbial growth, the type and level of other nonmeat additives, packaging method, and storage fourth dimension.

Effects of sodium lactate (NaL) and/or sodium chloride (NaCl) treatments on lipid oxidation (TBA value) in basis beef during storage at 2°C. Values represent ways±SE of iii replicates; LSD is defined at P<0.05. (♦): NaL, 30 g/kg; (▪): NaCl, thirty g/kg; (▪): NaL+NaCl, 20 grand+20 thou/kg; (○): Command.

NaCl enhanced lipid oxidation. The pro-oxidant event of NaCl in meat products had been also reported past Rhee (1988) and Lee et al. (1997). Withal, the combination of NaCl with NaL, in this study, significantly reduced the oxidative changes caused past NaCl, which indicated by a reduction in TBA value from 0.463 to 0.384. This outcome is in accordance with Tan and Shelef (2002), who reported a pregnant (P<0.05) reduction of lipid oxidation in ground pork with NaCl stored at 2°C when it is used in combination with NaL.

TBA value is often used as an index of lipid oxidation in meat products during storage. Tarladgis, Watts, Younathan, and Dugan (1960) found that the TBA number at which rancid scent was first perceived was betwixt 0.5 and one.0. This threshold has served as a guide for interpreting TBA test results. Over 21 days storage in our study, both control and treated basis beef samples had TBA values less than 0.5 (mg malonaldehyde/kg meat).

iv. Conclusion

Treatment of ground beef with sodium lactate alone or in combination with sodium chloride was effective against the proliferation of aerobic microorganisms, psychrotrophic leaner, lactic acid bacteria and Enter-obacteriaceae. Both treatments maintained the pH at nearly fixed values and did not affect lipid oxidation. Therefore, sodium lactate alone or in combination with sodium chloride could exist utilized successfully to maintain the chemical quality, reduce the microbial growth, and extend the shelf life of ground beef during refrigerated storage.

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