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Updated: Jan 27, 2026

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Spotlighting Customers' Visual Attention at the Stock, Shelf and Store Levels with the 3S Model
Published on: May 24, 2019
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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
Abstract:
In both beef extract medium and on the surface of rib-eye steaks, potassium sorbate inhibited growth of psychrotrophic beef-spoilage bacteria by prolonging the lag phase of growth without affecting rate of growth. As a result, steak retail shelf life was extended by 2 days following a 10% potassium sorbate dip.
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