Evaluation of Lactic Acid and Sodium Metasilicate against Pathogens of Concern on Fresh and Deli Meats

Lactic acid and sodium metasilicate have been used in meat processing facilities as antimicrobial compounds. Their uses vary from carcasses rinses to ready to eat product applications at a variety of concentrations and temperatures. Utilizing these antimicrobials in different stages during meat processing may assist in the reduction of the risk of pathogenic microorganisms. The purpose of this study was to determine optimum concentrations and temperatures of application of lactic acid and sodium metasilicate for pathogen reduction on beef bottom round muscles. Using this information, optimal concentrations and temperatures were then applied to fresh pork and processed deli meats in addition to fresh beef. Four consecutive studies were conducted. In the first study, lactic acid (LA) was applied at 1, 2, 3, and 4 % (LA1, LA2, LA3, and LA4) and sodium metasilicate (SM) was applied to fresh beef bottom rounds at 2, 3, 4, and 5 % (SM2, SM3, SM4, and SM5) levels. In the next study, LA4 (v/v), SM4 (w/v), the combination of the two solutions (LASM), and distilled water (control) were applied to fresh beef bottom rounds at 4, 25, and 60 °C. During the third study, LA4, SM4, an