Shelf-life and safety of salt-reduced roast beef

在该项目期间，将开发出含有1.5%氯化钠的15%低盐(氯化钠)烤牛肉产品，该产品在真空包装下的保质期将从目前的30d延长到50d。盐在烤牛肉的生产中起着几个重要的作用，包括部分溶解肉类蛋白质和增加肉类的持水性，从而改善质地和改善风味。然而，烤牛肉和其他加工肉制品中的Na+含量往往很高，被认为是导致Na+摄入量过高的原因之一，从而导致健康风险。鉴于消费者对低盐肉类产品的兴趣，密歇根州温尼伯的优质肉类公司有兴趣支持低盐烤牛肉配方的开发，以延长保质期。为了做到这一点，将使用聚磷酸盐来减少可用水，并使用乳酸钾/二乙酸钾来抑制腐败和病原菌。将对最终产品中的Na+和氯化钠进行化学分析，并对新产品进行感官分析。配方产品的微生物含量也将在储存期间进行测定，以确定产品的保质期。该项目的预期结果是消费者将能够获得高质量、低盐的烤牛肉产品，该产品提高了保质期和微生物安全性。

During this project a 15% salt (NaCl) reduced roast beef product containing 1.5% NaCl will be developed which will have a shelf-life in vacuum packages which is extended from the current 30 d to 50 d during refrigerated storage. Salt has several essential roles in the production of roast beef, including the partial solubilization of meat proteins and increasing meat water holding capacity, which enhance texture and improve flavour. However, the often high content of Na+ in roast beef and other processed meat products has been thought to contribute to an excessive intake of Na+, leading to health risk. Given consumer interest in salt-reduced meat products Smith's Quality Meats, Winnipeg, MB, is interested in supporting the development of salt-reduced roast beef formulations that have enhanced shelf-life. To do this a combination of polyphosphate to reduce available water and potassium lactate/diacetate to inhibit spoilage and pathogenic bacteria will be used. Chemical analysis of Na+ and NaCl in the final product and sensory analysis of the new product will be conducted. The microbial load of the formulated products will also be determined during storage in order to determine the shelf-life of the product. The anticipated outcome of the project is that consumers will have access to a high quality, low salt roast beef product which has enhanced shelf-life and microbial safety.