Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

Table 5

Applications of organic acid and their salts in meat preservation.

Meat products	Organic acid/salt	Concentration	Lipid and protein oxidation inhibition activity	Effective antimicrobial activity	Sensory attributes	Shelf-life extension	Reference
Raw beef during vacuum-packaged storage at 2°C for 21 days	Sodium lactate	3 g/kg	TBARS value not affected	Reduction of aerobic plate counts, psychrotrophic counts, LAB, Enterobacteriaceae	—	Up to 15 days against 8 days for control	[59]
Beef trimmings	Potassium lactate	3%	TBARS value not affected	—	Improvement of odour, taste, colour, tenderness, and cooking yield	—	[60]
Roast beef	Potassium lactate	2%	—	Decrease of L. monocytogenes, Salmonella spp.	—	—	[64]
Raw beef meat stored at 4°C	Lactic acid; Acetic acid; Sodium lactate; Sodium acetate	1–2%; 1–2%; 2.5%; 2.5%	—	Reduction of aerobic plate and psychrotrophic counts, Enterobacteriaceae	Improvement of colour, flavour, texture	Significant extension of shelf-life	[63]
Fresh ground pork stored at 2°C and −20°C	Sodium or potassium lactates	2%	TBARS value not affected	Enhancement of microbial stability	No negative effect on colour	15 days (at 2°C) and up to 70 days (at −20°C)	[71]
Pork frankfurters	Sodium lactate; Sodium diacetate	1.8%; 0.25%	—	Decrease of L. monocytogenes	No negative effect on flavour	—	[72]
Porcine carcasses	Lactic acid; Acetic acid	3%; 3%	—	Decline of psychrotrophs, Pseudomonas spp., Enterobacteriaceae, Aeromonas spp., Yersinia spp.	—	—	[75]
Chilled pork jowls	Formic acid	1.5%	—	Reduction of Salmonella enterica	—	—	[76]
Sheep “Buchada” meat	Citric acid	1%	Reduction of TBARS value	Reduction of Salmonella spp., Staphylococcus spp., and thermotolerant coliforms	No negative effect on odour, flavour, appearance, and tenderness	—	[57]
Marinated chicken thighs stored at 4°C for 15 days	Lactic acid; Sodium lactate	0.2–1%; 1–3%	Reduction of TVBN contents	Reduction of aerobic and psychrophilic bacteria, Enterobacteriaceae, Salmonella spp., S. aureus, and Pseudomonas spp.	Improvement of odour, flavour, colour, and texture	Significant extension of shelf-life	[81]
Refrigerated chicken Bologna	Potassium lactate	2%	—	Decrease of L. monocytogenes and Salmonella spp.	—	Until 49 days	[64]
Broiler chicken breasts chilled at 3°C	Lactic acid	1 or 2%	Reduction of TVBN and TBARS values	Reduction of aerobic mesophilic bacteria, psychrotrophic counts, coliforms and faecal coliforms, E. coli, and S. aureus	—	Significant extension of shelf-life	[82]
Chicken broiler fillets refrigerated at 4°C	Lactic acid	1%	Decrease of TVBN and TBARS values	Decrease of total psychrotrophic bacteria and Enterobacteriaceae	Inhibition of biogenic amine formation	Up to 12 and 15 days	[84]