Abstract
Cooked, vacuum-packaged beef top rounds containing up to 4% sodium lactate (NaL) in the final product were stored at 0, 4, 10 or 16°C for 1, 7, 14 or 21 days. Aerobic plate counts (APCs) were lower for roasts containing 3 or 4% NaL and stored at 10°C for 7 days. At higher temperatures and longer storage times, only those treated with 4% NaL were lower than controls. Lipid oxidation, Hunter L* and b* values decreased and Hunter a* values, cooked yields and Ph increased with NaL addition. Beefy odor decreased with storage but was higher in roasts containing NaL. Roasts with added NaL had lower rancid odor scores.
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