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Updated: Jun 3, 2026
Electrochemically and Bioelectrochemically Induced Ammonium Recovery
Published on: January 22, 2015
Antimicrobial effect of ammonium hydroxide when used as an alkaline agent in the formulation of injection brine
C A Cerruto-Noya1, C L Goad, C A Mireles DeWitt
1Department of Animal Science, Robert M. Kerr Food and Agricultural Product Center, Oklahoma State University, Stillwater, OK 74078, USA.
Abstract:
Paired U.S. Department of Agriculture Select strip loins were injected with either a conventional brine (4.5% potassium and sodium polyphosphate blend [Brifisol 750], 3.6% NaCl, 1% Herbalox seasoning HT-S, and 90.9% ice water) or an ammonium hydroxide (AH) brine (1% AH, 3.6% NaCl, 1% Herbalox seasoning HT-S, and 94.4% ice water). The steaks were sliced, high-oxygen modified atmosphere packaged, placed at 5°C in dark storage for 5 days, and then transferred to a retail display at 5°C for another 14 days. Steaks injected with AH brine appeared to have lower counts of psychrotrophic, mesophilic, and gram-negative bacteria. Immediately after injection, there was ∼1 log CFU/g difference between treatments in gram-negative bacterial counts. No differences in coliform and lactic acid bacterial counts were found.
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