Microbiological and Sensory Changes in Minced Beef Treated with Potassium Lactate and Sodium Diacetate during Refrigerated Storage

Figures & data

Table 1 Changes in the pH of vacuum-packaged minced beef during refrigerated storage

Storage duration(days)	Storage temperature
	0–1°C			5–6°C
	Level of preservative in beef mince (%)
	0	0.65	1.3	0	0.65	1.3
0	5.68 ± 0.06	5.68 ± 0.03	5.70 ± 0.07	5.67 ± 0.05	5.68 ± 0.03	5.70 ± 0.07
2	5.73 ± 0.05	5.76 ± 0.01	5.74 ± 0.00	5.77 ± 0.01	5.75 ± 0.05	5.75 ± 0.01
4	5.69 ± 0.01	5.77 ± 0.01	5.77 ± 0.01	5.94 ± 0.06	5.76 ± 0.05	5.74 ± 0.00
6	5.77 ± 0.01	5.80 ± 0.02	5.78 ± 0.05	5.87 ± 0.06	5.80 ± 0.06	5.77 ± 0.01
8	5.80 ± 0.00	5.79 ± 0.02	5.82 ± 0.06	5.66 ± 0.05	5.80 ± 0.03	5.78 ± 0.04
10	5.83 ± 0.05	5.78 ± 0.04	5.77 ± 0.01	5.65 ± 0.01	5.71 ± 0.06	5.73 ± 0.06
13	5.73 ± 0.05	5.79 ± 0.05	5.77 ± 0.01	5.43 ± 0.07	5.63 ± 0.05	5.68 ± 0.01
15	5.69 ± 0.03	5.78 ± 0.02	5.76 ± 0.01	5.32 ± 0.05	5.59 ± 0.05	5.67 ± 0.05
17	5.82 ± 0.01	5.82 ± 0.05	5.80 ± 0.05	5.62 ± 0.00	5.54 ± 0.00	5.54 ± 0.04
20	5.82 ± 0.02	5.80 ± 0.06	5.80 ± 0.00	nd	nd	nd
22	5.70 ± 0.00	5.80 ± 0.01	5.80 ± 0.01	nd	nd	nd
The values are given as mean ±SD for three measurements; nd: not determined.

Figure 1 Changes in the total bacteria count in vacuum-packaged minced beef containing potassium lactate and sodium diacetate preservative during storage at 0–1°C (a) and 5–6°C (b).

Figure 2 Changes in the Enterobacteriaceae count in vacuum-packaged minced beef with potassium lactate and sodium diacetate preservative during storage at 0–1°C (a) and 5–6°C (b).

Figure 3 Changes in the Brochothrix thermosphacta count in vacuum-packaged minced beef containing potassium lactate and sodium diacetate preservative during storage at 0–1°C (a) and 5–6°C (b).

Figure 4 Changes in the lactic acid bacteria count in vacuum-packaged minced beef with potassium lactate and sodium diacetate preservative during storage at 0–1°C (a) and 5–6°C (b).

Table 2 Changes in overall sensory quality of vacuum-packaged minced beef during refrigerated storage

Storage duration(days)	Storage temperature
	0–1°C			5–6°C
	Level of preservative in beef mince (%)
	0	0.65	1.3	0	0.65	1.3
0	5.0 ± 0.0	5.0 ± 0.0	5.0 ± 0.0	5.0 ± 0.0	5.0 ± 0.0	5.0 ± 0.0
2	5.0 ± 0.0	5.0 ± 0.0	5.0 ± 0.0	5.0 ± 0.0	5.0 ± 0.0	5.0 ± 0.0
4	5.0 ± 0.0	5.0 ± 0.0	5.0 ± 0.0	4.5 ± 0.0	4.9 ± 0.2	4.7 ± 0.4
6	4.8 ± 0.3	4.8 ± 0.2	4.9 ± 0.2	3.8 ± 0.4	4.0 ± 0.2	3.9 ± 0.3
8	4.0 ± 0.3	4.6 ± 0.3	4.6 ± 0.4	3.4 ± 0.3	4.0 ± 0.3	3.9 ± 0.4
10	3.5 ± 0.5	4.4 ± 0.5	4.3 ± 0.3	2.9 ± 1.3	3.6 ± 0.3	3.6 ± 0.3
13	2.9 ± 0.6	4.0 ± 0.4	3.9 ± 0.2	2.6 ± 0.2	2.9 ± 0.4	2.8 ± 0.5
15	2.8 ± 0.2	3.4 ± 0.3	3.5 ± 0.3	1.6 ± 0.4	2.3 ± 0.3	2.6 ± 0.5
17	2.6 ± 0.4	3.1 ± 0.5	3.0 ± 0.4	nd	nd	nd
20	2.3 ± 0.5	2.2 ± 0.6	2.2 ± 0.6	nd	nd	nd
22	1.6 ± 0.4	1.7 ± 0.3	1.6 ± 0.4	nd	nd	nd
The values are given as mean ±SD for six evaluations; nd: not determined.