Biopreservation of Ground Beef Patties Using Lactic Acid: A Sustainable Alternative to Synthetic Additives

The use of synthetic chemicals in meat products has raised consumer health concerns, driving increased interest in natural preservatives. This study evaluated the effectiveness of lactic acid (LA) as a natural preservative in raw beef patties, comparing it to sodium metabisulphite (SMB; 450 ppm) and a negative control (NC). Ground beef was treated with varying concentrations of LA (0.125%, 0.25%, 0.375% and 0.5%) and stored at 4^°C ± 1^°C for 20 days. Microbial growth, lipid oxidation, pH, colour, cooking yield and texture were analysed throughout the storage period. Results showed that LA-treated patties significantly inhibited microbial growth (p < 0.05) compared to NC, though SMB exhibited the strongest antimicrobial effect. Lipid oxidation levels in LA-treated patties were comparable to NC (p > 0.05), whereas SMB-treated patties had the lowest oxidation values (p < 0.05). Increasing LA concentrations led to a reduction in pH, whilst colour analysis revealed decreased redness and higher metmyoglobin content in LA-treated samples. Texture profile analysis showed no significant differences in hardness, cohesiveness, gumminess or chewiness amongst treatments; however, springiness was affected (p < 0.05). These findings suggest that LA, at concentrations of 0.125% or higher, can effectively extend shelf life, offering a natural alternative to synthetic preservatives like SMB whilst aligning with consumer preferences for cleaner label meat products.