Salts of lactic and acetic acid

The nature of salts of acetic and lactic acid is influenced by the cation, usually calcium, sodium, potassium ions. At present, the significance of these compounds can be summarised as follows (Smulders and Greer, 1998): (a) some of the compounds have 'salty' taste (calcium lactate), (b) the antibacterial activity on meat carcasses is considered rather limited, (c) the mode of action is bacteriostatic rather than bactericidal, (d) in contrast to lactic acid, sodium and

Table 5.4 Effects on meat quality traits by lactic and/or acetic acid application (compiled after Smulders, 1995; Smulders and Greer, 1998; Bogaert and Naidu, 2000)

Acid Appl. Cone. Substrate Changes Reference

Table 5.4 Effects on meat quality traits by lactic and/or acetic acid application (compiled after Smulders, 1995; Smulders and Greer, 1998; Bogaert and Naidu, 2000)

Acid Appl. Cone. Substrate Changes Reference

A

S

2%

Beef carcass

Col.

Osthold et al. (1983)

L

S

1%

Beef carcass

Col.

Osthold et al. (1983)

L

S

1.25%

Veal carcass

None

Smulders and Woolthuis (1985)

L

S

1%

Pork carcass

None

Prasai et al. (1992)

L

S

2.4%

Pork carcass*

Col.

Labots et al. (1983)

A

S

2%

Pork loin

Col.

Cacciarelli et al. (1983)

A/L/M

S

1%

Beef steak

None

Dixon et al. (1987)

A/L/M

S

1%

Beef strip loins

None

Acuff et al. (1987)

M

S

2%

Beef strip loins

None

Mikel et al. (1996)

A

I

1.2%

Beef cubes

Flavour, col.

Bell et al. (1986)

A/L/M

I

1%

Pork chops

Exudate, col. Mendonca et al. (1989)

L/A

I

2%

Beef steaks

Col.

Kotula and Thelappurate (1994)

L

I

3%

Pork discs

Col.

Greer and Dilts (1995)

L ... lactic acid, A ... acetic acid, M ... mix of lactic and acetic acid; ()... reversible changes; * ... applies only to meat surfaces and surfaces of body cavities; I ... Immersion, S ... Spray; Col. ... colour.

L ... lactic acid, A ... acetic acid, M ... mix of lactic and acetic acid; ()... reversible changes; * ... applies only to meat surfaces and surfaces of body cavities; I ... Immersion, S ... Spray; Col. ... colour.

potassium lactates have either no or even stabilising effects on colour of meat, pork sausages, meat mince and flavour of meat products (reviewed by Bogaert and Naidu, 2000), when used in concentrations of 1 to 3%. It was concluded, therefore, that lactates are more promising for treatment of meat cuts immediately before packaging and as an additive to meat products rather than a carcass decontaminant.

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