Effect of sodium lactate on quality of baby beef
Cubon, J.(Slovenska polnohospodarska univerzita, Nitra (Slovak Republic) | Hascik, P.Slovenska polnohospodarska univerzita, Nitra (Slovak Republic) | Mojto, J.Vyskumny ustav zivocisnej vyroby, Nitra (Slovak Republic) | Kacaniova, M.Slovenska polnohospodarska univerzita, Nitra (Slovak Republic) | Kostalova, D.Slovenska polnohospodarska univerzita, Nitra (Slovak Republic) | Vagac, V.Slovenska polnohospodarska univerzita, Nitra (Slovak Republic) | Pavlicova, S.Slovenska polnohospodarska univerzita, Nitra (Slovak Republic) | Kozuch, J.Ministerstvo podohospodarstva SR, Bratislava (Slovak Republic))
The aim of this article was to evaluate the effects of sodium lactate on microbiological, physical and sensorical quality of beef. Meat samples where taken from musculus longissimus dorsi of seven-month-old bulls, crosses of Slovak pied and Blonde d' Aquitaine cattle. Sodium lactate was used for prolonging self sufficient of meat during maturing. The meat cuts were spread by 50 ml of 5% sodium lactate. Samples of meat were matured at 4 deg C during seven days. The sodium lactate did not significantly inhibit total count bacterias - 8.6.10E4 in gram of non-treated meat, 2.24.10E5 in gram of treated meat. The mesophilic anaerobic sporulating bacterias one hour after slaughter was 1.04.10E2 in gram. During maturing their content increased in non-treated meat to 5.64.10E3 and in treated meat to 7.4.10E per gram. The meat color was unsignificantly darker in non-treated meat than in treated 11.68 % to 12.65 %. Tenderness of roasted meat was in non-treated meat 9.80 kg, in treated 10.64 kg. Samples where roasted before sensorical analyses. Sensory parameters were non-effected by sodium lactate. Sensorical quality was analysed commissionly by 5-points system. Total sensorical evaluation in treated meat was 17.65 points, in non-treated 17.36 points.
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Эту запись предоставил Slovak University of Agriculture in Nitra