Abstract
ABSTRACT The objective of this study was to determine whether sodium lactate (SL) or an SL/diacetate (SLDA) mixture added to an enhancement solution would effectively reduce microbial loads in surface‐inoculated, enhanced beef. Strip loins were cut into strip steaks (7.5 cm thick), then dipped into an inoculum containing either 103 or 106 cfu/mL Escherichia coli K12. Steaks were injected to a target of 110% over initial weight with one of three enhancement solutions to target final concentrations of: 0.3% salt + 0.3% phosphate (control), salt + phosphate + 0.3% SL or salt + phosphate + SL + 0.25% sodium diacetate. Steaks were vacuum packaged then held at 4C for up to 14 days. Plate counts, pH and color of steaks were determined after 0, 7 and 14 days. The SLDA mixture resulted in the greatest log reduction of coliforms in steaks. Both SL and SLDA resulted in darker steaks. The SL‐ and SLDA‐containing solutions also stabilized pH and decreased purge loss over time.
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