Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution
1993
Bradford, D.D. | Huffman, D.L. | Egbert, W.R. | Mikel, W.B.
Typical pork sausage (25% fat) and low-fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low-fat treatments did not differ (p > 0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (p < 0.05) pH decline in typical sausages but had no effect on low-fat sausages (p > 0.05). Addition of water and carrageenan to commercially manufactured and distributed low-fat sausage had no deleterious effects on microbial, lipid or color stability.
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