Potassium Lactate and Fresh‐Pork‐Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display

Abstract

ABSTRACT: The objective was to examine the effects of potassium lactate (KL) and raw‐meat blend on the shelf‐life of fresh‐pork‐sausage patties in lighted and unlighted display. Four fresh‐pork‐sausage blends (70% prerigor meat, 30% fresh‐pork trim; 80%/20%; 90%/10%; and 100%/0%) were formulated (n= 3) with 0% and 3% KL, and patties were displayed for 10 d at 4 °C in lighted display or for 7 d in unlighted display followed by 3 d in lighted display. Patties with KL had lower aerobic plate counts (APC), more stable color (greater a* and chroma, less visual discoloration), and less lipid oxidation (P < 0.05) during display than did patties without KL. Patties in the light for 10 d were more discolored and had more lipid oxidation (P < 0.05) than those in the dark for 7 d followed by the light for 3 d. Patties with KL in the light for 10 d had similar color (P > 0.05) to patties without KL that were in the dark for the first 7 d. Adding KL resulted in similar color stability (P > 0.05) among patties made from 80, 90, and 100% prerigor meat and greater color stability (P < 0.05) than similarly formulated patties without KL. By using 3% KL, fresh‐pork‐sausage patty color stability was maximized, APC and lipid oxidation were minimized, and formulation costs can be decreased by using less‐expensive fresh‐pork trim for up to 20% of the blend. Adding KL also minimized the effects of display lighting on myoglobin and lipid oxidation.