Shelf-life and safety of salt-reduced roast beef

在该项目期间，将开发含1.5%NaCl的15%盐（NaCl）减少的烤牛肉产品，该产品在真空包装中的保质期将从目前的30 d延长至冷藏储存期间的50 d。盐在烤牛肉的生产中有几个重要的作用，包括部分溶解肉蛋白质和增加肉的持水性，从而增强质地和改善风味。然而，烤牛肉和其他加工肉制品中的Na+含量往往很高，这被认为是导致Na+摄入过量的原因，导致健康风险。鉴于消费者对低盐肉制品的兴趣，位于MB温尼伯的Smith's Quality Meats有意支持开发具有延长保质期的低盐烤牛肉配方。为此，将使用多磷酸盐的组合以减少可用水和乳酸钾/二乙酸钾以抑制腐败和致病菌。将对最终产品中的Na+和NaCl进行化学分析，并对新产品进行感官分析。还将在储存期间测定配制产品的微生物负荷，以确定产品的有效期。该项目的预期成果是，消费者将获得高质量、低盐的烤牛肉产品，该产品具有更长的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.