Shelf-life and safety of salt-reduced roast beef

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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.