Handbook of Meat Processing

Novel Technologies for Microbial Spoilage Prevention 271

instead of their salts is lowered pH and the

pale/watery appearance of fresh meats

(Kotula and Thelappurate 1994 ; Lin and

Chuang 2001 ). A summary of organic acid

applications (with an emphasis on lactate) for

meat product shelf life extension is presented

in Table 14.5.

A suggested alternative to lactic acid, low

molecular weight polylactic acid, was capable

of releasing free lactic acid for extended

periods of time, which helped maintain and

resist pH change better than free lactic acid

(Mustapha et al. 2002 ). Their results showed

due to nonspecifi c mechanisms of action
(Kim et al. 1995a, b ; Marshall and Kim 1996 ;
Bal ’ a and Marshall 1998 ; Kim and Marshall
2000 ). Numerous publications have docu-
mented the effectiveness of these compounds
against L. monocytogenes , E. coli O157:H7,
Clostridium perfringens , and Salmonella
spp. (Glass et al. 2002 ; Porto et al. 2002 ;
Juneja 2006 ; Michaelsen et al. 2006 ; Paulson
et al. 2007 ). Lactate effi cacy can be improved
by combining with diacetate (Jensen et al.
2003 ; Serdengecti et al. 2006 ). The main
drawback of using straight organic acids

Table 14.5. Lactic acid - derived antimicrobials

Product Antimicrobial Result Reference

Sliced poultry

sausage

2% Na lactate 3 × to 4 × shelf - life

extension, 5 to 7 ° C, air

7 × shelf - life extension, 5

to 7 ° C, N 2

Cegielska - Radziejewska

and Pikul 2004

Pork chops Na acetate

Na lactate

Na lactate/diacetate

Na lactate/diacetate

treatment had lowest

APC and least

discoloration after

96 - h display

Jensen et al. 2003

Low - fat Chinese -

style sausage

3% Na lactate Lower microbial counts

after 12 weeks storage

at 4 ° C

Lin and Lin 2002

Retail beef cuts 1.2% acetic acid,

120 s

1.2% lactic acid,

120 s

Paler meat, but small

sensory difference;

1 to 2 log 10 CFU/g

reductions in

Escherichia coli and

APC count within 9 d

storage

Kotula and Thelappurate

1994

Pork loin chop 2% Acetic acid

Pale soft exudate

appearance, > 9 day

shelf - life.

Lin and Chuang 2001

10% Na lactate dip Extended shelf - life by 3

days compared to

control (9 vs. 6)

Vacuum packaged

fresh pork sausage

1% Na lactate

1 to 2 weeks shelf - life

extension

Brewer et al. 1993

2% Na lactate 2 week shelf - life extension

Vacuum packaged

cooked beef loins

4% Na lactate Lower APC after 7 days at

10 ° C

Maca et al. 1999

Vacuum packaged

beef bologna

3% Na lactate Lower APC after 10

weeks storage at 4 ° C

Brewer et al. 1992

Vacuum packaged

frankfurters

2% Na lactate 2 to 3 week shelf - life

extension at 4 ° C

Bloukas et al. 1997

APC = aerobic plate count