SODIUM LACTATE EFFECTS ON MICROBIAL, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM‐PACKAGED PORK SAUSAGE

ABSTRACT Vacuum‐packaged fresh meat products held at refrigeration temperatures have limited shelf‐life expectancies, often due to growth of anaerobic lactic acid‐producing bacteria. Agents that can suppress the growth of this group are beneficial. Fresh pork sausage, formulated to contain 0%, 1%, 2%, or 3% sodium lactate (SL), was vacuum packaged and stored at 4C for 0, 10, 17, 24, and 31 days. A trained sensory panel evaluated pork, salty, sour, and bitter flavors. Aerobic total plate counts (APC), anaerobic total plate counts (AnPC), aerobic lactic acid producers (ALC), anaerobic lactic acid producers (AnLC), TBA values, and pH were determined. SL depressed APC, AnPC, and AnLC. Addition of 1% SL extended shelf‐life of vacuum‐packaged fresh pork sausage by 1 week compared to controls; samples containing 2% and 3% SL had not reached spoilage level (log10 7.0 CFU/g) at the conclusion of this study. Addition of SL increased salty taste and prevented loss of pork flavor over time, but had no effect on sour or bitter flavors.