Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle

Abstract

In this work was evaluated the effect of lactic acid treatment method in pork Serratus ventralis muscle on meat quality parameters pH, color, weight loss, cooking loss, hardness, and taste. The treatment was performed by immersing the sample in lactic acid solutions at two concentrations (1 and 3% v v -1 ) for 1 and 3 min., immediately the samples were stored at 4 °C during 7 days. The taste was evaluated employing trained and untrained judges. Only hardness, weight loss and cooking loss, were affected by lactic acid concentration (p<0.05). The perception of lactic acid taste to trained judges was higher in samples of major concentration and immersion time. To untrained judges the sample treated with 3% lactic acid for 1 minute, had the best acceptation. Both judges reported that the taste of meat was delicious. Therefore, lactic acid treatment may be an alternative to extend pork shelf life.

Inhibitory effect of acid concentration, aging, and different packaging onEscherichia coliO157:H7 and on color stability of beef

“…In agreement with our results, Grajales‐Lagunes et al () observed a reduction on pH values of pork ( Serratus ventralis ) treated with LA solutions (1–3%) immediately after application, as a result of acid concentration, although no difference on pH values were observed from 7 days of storage when compared to control samples. In addition, Naveena, Muthukumar, Sen, Babji, and Murthy () observed a pH reduction of buffalo steaks treated with 2% of LA solutions in the first 6 days of storage, followed by a pH increase, corroborating in part with our results.…”

Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat

“…The slight increases in pH during refrigerated storage in meat samples containing OL could be explained by an effect of OL on the buffering capacity of meat at certain pH values . OL might also promoter proteolysis in meat.…”

Polynomial surface fitting and artificial neural networks‐based analysis of the storage days and garlic extract supplementation dependent microbial growths in minced raw chicken meat

“…The first group (A) is for control and without garlic extract. The other groups (B, C, D, and E) were immersed to garlic extract solutions at (prepared using distilled water) 0.5, 1, 1.5, and 2%, respectively, for 1 min appropriate to literature then all groups were vacuum‐packaged with in aseptic conditions (Barmpalia et al, ; Carlos & Harrison, ; Grajales‐Lagunes, Rivera‐Bautista, Ruiz‐Cabrer, Gonzales‐Garcia, & Ramirez‐Telles, ). Finally, they stored in 4°C refrigerator for microbiological analysis.…”