Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

Two combinations of hurdles, 2.0% lactate+0.5% acetate or 2.0% lactate+0.25% glucono-delta-lactone (GdL), were both found to prevent growth of Listeria monocytogenes inoculated onto sliced saveloys manufactured with 60 or 150 ppm nitrite. The saveloys were packed in modified atmosphere (80% N-2/20% CO2) using a film with low oxygen transmission rate (0.45 cm(3)/m(2)/atm/24h) and stored at 5 or 10 degrees C for up to 4 weeks. Changes in red colour (measured as Minolta a-values) and lipid oxidation [measured as thiobarbituric acid reactive substances (TBARS)] were low during storage at 5 degrees C and unaffected by the storage conditions (+/- light). However, 2.0% lactate + 0.25% GdL improved oxidative stability and led to significantly lower TEARS and significantly higher a-values. Levels of nitrosamines were low with values near the detection level. Although observed differences were small, members of a trained sensory panel were able to distinguish saveloys containing chemical hurdles from saveloys without. Judges most often mentioned flavour as being the deviating descriptor. (C) 2000 Elsevier Science Ltd. All rights reserved.