Palatability of roast beef and turkey injected with salts of various organic acids

Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item.Includes bibliographical references: p.74-82.Issued also on microfiche from Lange Micrographics.Split top rounds and turkey breasts with seven treatments (control, 2.5% and 3% sodium lactate, 2.5% and 3% sodium lactate with 0. 1 0% sodium propionate, and 2.5% and 3% sodium lactate with 0. 15% sodium diacetate) were cooked to 63'C and 71'C respectively, vacuum packaged, and stored at 4'C. Samples were evaluated at 0, 14, 28, 42, and 56 days of storage for flavor, color, total plate counts, lipid oxidation (TBA), pH, expressible moisture, and Allo-Kramer and WarnerBraztler shear force values (texture). Roast beef flavor was enhanced and roast turkey flavor was depressed in meat treated with salts of organic acids. Addition of sodium lactate alone or in combination with sodium propionate and sodium diacetate increased shelf life of both the roast beef and turkey by decreasing microbial growth and levels of lipid oxidation. Treatments containing sodium diacetate proved most successful in halting microbial growth and Epid oxidation over storage