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Mechanism of Beef Shelf Life Extension by Sorbate 1
1Agriculture Canada, Research Station, Lacombe, Alberta, Canada, TOC 1SO.
Journal of Food Protection
|March 15, 2019
Summary
Potassium sorbate extended steak shelf life by delaying spoilage bacteria growth. This food preservative prolonged the lag phase, effectively adding 2 days to retail shelf life after a dip treatment.
Area of Science:
- Food microbiology
- Food preservation science
Background:
- Psychrotrophic bacteria are a major cause of spoilage in beef products.
- Extending the retail shelf life of beef steaks is economically important.
Purpose of the Study:
- To evaluate the efficacy of potassium sorbate in inhibiting psychrotrophic beef-spoilage bacteria.
- To determine the effect of potassium sorbate on the growth kinetics of these bacteria on beef steaks.
Main Methods:
- Bacterial growth was monitored in beef extract medium and on rib-eye steak surfaces.
- The impact of potassium sorbate on bacterial lag phase and growth rate was analyzed.
Main Results:
- Potassium sorbate significantly inhibited bacterial growth by extending the lag phase.
- The rate of bacterial growth remained unaffected by potassium sorbate treatment.
- A 10% potassium sorbate dip extended the retail shelf life of steaks by 2 days.
Conclusions:
- Potassium sorbate is an effective agent for controlling psychrotrophic bacteria in beef.
- The mechanism of inhibition involves delaying the onset of bacterial growth.
- This application offers a practical method for extending beef steak shelf life.
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