Changes in Odour, Colour and Texture during the Storage of Acid Preserved Meat

Abstract

Minced pork ( L.dorsi) was treated with solutions of lactic and propionic acid at concentrations that had a preservative effect, and a water-treated sample was used as a control. Changes in colour, texture, odour, and microbial load were measured over a 12-d refrigerated (4°C) storage period. Originally, cubes of meat were treated with the acid solutions but large variations between samples were noted. Statistical analysis showed that variation between the meat pieces was responsible for the large variation between replicates, but this variation could be decreased by using minced meat. Headspace volatiles from untreated and treated meat were trapped on Tenax and analysed by GC-MS. Colour was measured on the Hunterlab Colorimeter, and water-holding capacity was used to measure changes in texture of the minced meat samples. Lower concentrations of the acids showed a reduction in bacterial numbers while still maintaining an acceptable colour and odour, although the water-holding capacity was reduced. The bacteriostatic and bacteriocidal action of the acids increased with increasing concentration, but their effect decreased with storage time.