ASSESSMENT OF SODIUM LACTATE ADDITION TO FRESH PORK SAUSAGE

Sodium lactate was added to fresh pork sausage to determine its effect on refrigerated storage of chubs and retail display of patties. An additional treatment evaluated effects of sodium lactate in fresh sausage with added textured soy concentrate. In fresh sausage stored as 454g chubs, surface discoloration was reduced (P < 0.01) and off-odor development abated (P < 0.01) with addition of sodium lactate. The lag phase of microbial growth was extended from 10 to 20 days with sodium lactate. Under retail conditions, sodium lactate did not affect lean color (P > 0.01) but resulted in more rapid surface discoloration (P < 0.01). Presence of textured soy concentrate decreased (P < 0.01) effectiveness of sodium lactate against microorganisms.