scholarly journals The Optimization of the Concentrations of Sodium Lactate (Nal), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Nab) Applied to Beef Trimmings for Ground Beef Production

2019 ◽  
Vol 3 (2) ◽  
pp. 51-51
Author(s):  
C. Wu ◽  
J. Valenta ◽  
E. Hamilton ◽  
K. Modrow ◽  
W. N. Osburn
Keyword(s):  
Sodium Bicarbonate ◽  
Ground Beef ◽  
Sodium Lactate ◽  
Beef Production

scholarly journals Predictive Thermal Inactivation Model for Effects of Temperature, Sodium Lactate, NaCl, and Sodium Pyrophosphate on Salmonella Serotypes in Ground Beef

2003 ◽  
Vol 69 (9) ◽  
pp. 5138-5156 ◽  
Author(s):  
Vijay K. Juneja ◽  
Harry M. Marks ◽  
Tim Mohr
Keyword(s):  
Heat Resistance ◽  
Survival Data ◽  
Thermal Inactivation ◽  
Ground Beef ◽  
Sodium Lactate ◽  
Sodium Pyrophosphate ◽  
Relative Reduction ◽  
Survival Curves ◽  
The Times ◽  
The Individual

ABSTRACT Analyses of survival data of a mixture of Salmonella spp. at fixed temperatures between 55°C (131°F) and 71.1°C (160°F) in ground beef matrices containing concentrations of salt between 0 and 4.5%, concentrations of sodium pyrophosphate (SPP) between 0 and 0.5%, and concentrations of sodium lactate (NaL) between 0 and 4.5% indicated that heat resistance of Salmonella increases with increasing levels of SPP and salt, except that, for salt, for larger lethalities close to 6.5, the effect of salt was evident only at low temperatures (<64°C). NaL did not seem to affect the heat resistance of Salmonella as much as the effects induced by the other variables studied. An omnibus model for predicting the lethality for given times and temperatures for ground beef matrices within the range studied was developed that reflects the convex survival curves that were observed. However, the standard errors of the predicted lethalities from this models are large, so consequently, a model, specific for predicting the times needed to obtained a lethality of 6.5 log10, was developed, using estimated results of times derived from the individual survival curves. For the latter model, the coefficient of variation (CV) of predicted times range from about 6 to 25%. For example, at 60°C, when increasing the concentration of salt from 0 to 4.5%, and assuming that the concentration of SPP is 0%, the time to reach a 6.5-log10 relative reduction is predicted to increase from 20 min (CV = 11%) to 48 min (CV = 15%), a 2.4 factor (CV = 19%). At 71.1°C (160°F) the model predicts that more than 0.5 min is needed to achieve a 6.5-log10 relative reduction.

scholarly journals Factors Which Influence the Acquisition of Flagella by the Amoeba, Naegleria Gruberi

1956 ◽  
Vol 33 (3) ◽  
pp. 583-603
Author(s):  
E. N. WILLMER
Keyword(s):  
Sodium Bicarbonate ◽  
Sodium Phosphate ◽  
Sodium Lactate ◽  
Lithium Salts ◽  
Distilled Water ◽  
Free Swimming ◽  
Low Concentrations ◽  
Amoeboid Form ◽  
Optimum Ph ◽  
Naegleria Gruberi

1. When placed in distilled water Naegleria gruberi changes from an amoeboid organism, with little evidence of polarity, to a highly polarized free-swimming flagellate. The details of this metamorphosis are described. The change is reversible. 2. Alteration of osmotic pressure is not in itself the direct cause of the metamorphosis, though the loss of certain ions is clearly important. 3. The metamorphosis is favoured by the presence of low concentrations (less than M/80) of sodium bicarbonate, sodium lactate and sodium phosphate. 4. The flagellate form probably occurs most frequently in conditions of neutrality; but, in the presence of phosphate, acid conditions tend to be more favourable to the flagellate form, while in the presence of bicarbonate the optimum pH is nearer pH 8.0. 5. The metamorphosis to the flagellate form is suppressed by a variety of agents including lithium salts, magnesium chloride and the sulphate ion under some conditions. These all act at concentrations which leave the amoeboid form in full activity. In some cases their action is decreased by the presence of bicarbonate in the medium.

scholarly journals Effect The Addition Different Concentrations of Sodium Triphosphate and Sodium Lactate on The Microbial Count of Cold Ground Beef Meat

2021 ◽  
Vol 910 (1) ◽  
pp. 012049
Author(s):  
K.Y. Al-Mamoori Ahmad ◽  
M. S. Al-Rubeii Amera
Keyword(s):  
Ground Beef ◽  
Sodium Lactate ◽  
Coliform Bacteria ◽  
Total Count ◽  
Control Treatment ◽  
Microbial Count ◽  
Ground Meat ◽  
Psychrophilic Bacteria ◽  
Significant Difference ◽  
Yeasts And Molds

Abstract This study was conducted in the laboratories of Al-Musaib Technical College, Al-Furat Al-Awsat Technical University with the aim of studying the effect of adding sodium triphosphate salts at concentrations of 0, 0.5, 1, 1.5 and 2% and sodium lactate at concentrations of 0, 0.5, 1, 1.5 and 2% on the microbial count of ground beef and cooled for 24 hours at a temperature at 4 C. The results of the study indicated an increase in the rate of the total count of bacteria, psychrophilic bacteria, coliforms, yeasts and molds in all ground meat samples, not treated with salt, than the permissible limits. As samples of ground meat not treated with trisodium and sodium lactate salts recorded the highest rate in the total Count of bacteria after 24 hours of cold storage at 4 ° C, when they reached 6.544 CFU The Count of these bacteria decreased by increasing the concentration of salts, so the minimal count of bacteria was at a concentration of 2% when adding both salts of sodium triphosphate and sodium lactate together as 3.426 CFU. also found a clear reduction in the count of Psychrophilic bacteria at a concentration of 2% for both salts as recorded the last treatment rate 2.127 CFU It is the minimal count compared to the other treatments, while the control treatments recorded the highest count 6.400 CFU. Also, the addition of different concentrations of sodium triphosphate and sodium lactate led to a gradual decrease in the counts of coliform bacteria, with an increase in the salt concentration, as it reached 1.204 CFU At aconcentration of 2%, while the control treatment was recorded 6.431 CFU It is a the highest value. Also there is a significant difference was found (P <0.05). In the count of yeasts and molds, which were significantly decreased by increasing the concentration of both salts, as they were 1.079 CFU In the last treatment, while the highest count recorded since reached 4.361 CFU When salts are not added. This is a clear indication of the existence of a synergistic action of these salts to reduce the increasing counts of bacteria, yeasts and molds by inhibiting these microbial species with increased concentration.

Effects of Acetic-Lactic Acid Treatments Applied to Beef Trim on Populations of Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef†

1997 ◽  
Vol 60 (12) ◽  
pp. 1560-1563 ◽  
Author(s):  
D. E. CONNER ◽  
J. S. KOTROLA ◽  
W. B. MIKEL ◽  
K. C. TAMBLYN
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Beef Production ◽  
E Coli ◽  
Production Scheme ◽  
And Storage ◽  
Lactic Acids ◽  
Acid Treatments

The efficacy of organic acid sprays for eliminating Escherichia coli O157:H7 and Listeria monocytogenes from beef trim used in a model ground beef production scheme was determined. Beef trim pieces with ca. 20% fat inoculated with E. coli O157:H7 or L. monocytogenes (ca. 3 log10 CFU/g) were utilized as controls or treated by spraying with 2 or 4% acetic and lactic acids. Propylene glycol (20%) was the carrier for each treatment. Following acid treatment, intact pieces were stored at 4°C for 12 or 24 h, ground, divided into 4 100-g retail packages and stored at 4°C for 0, 1, 2, or 4 days, at which time surviving populations of E. coli O157:H7 or L. monocytogenes were enumerated. High populations (&gt;2.6 log10 CFU/g) of the pathogens persisted in all treatments. The 2% acid spray reduced (P &lt; 0.01) the E. coli O157:H7 population by only 0.1 log10 CFU/g. The 2 and 4% acid sprays reduced (P &lt; 0.001) the L. monocytogenes populations by 0.36 and 0.44 log10 CFU/g, respectively. Storing beef trim intact prior to grinding resulted in lower populations of E. coli O157:H7, and storage following grinding did not affect populations of either pathogen. The acid treatments tested were only slightly effective as sanitizers for beef trim destined for ground beef production.

Effects of Salt, Sodium Pyrophosphate, and Sodium Lactate on the Probability of Growth of Escherichia coli O157:H7 in Ground Beef †

2011 ◽  
Vol 74 (4) ◽  
pp. 622-626 ◽  
Author(s):  
CHENG-AN HWANG ◽  
VIJAY JUNEJA
Keyword(s):  
Escherichia Coli ◽  
Logistic Regression ◽  
Probability Model ◽  
Ground Beef ◽  
Sodium Lactate ◽  
Growth Behavior ◽  
Sodium Pyrophosphate ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Beef Products

Ground beef products are susceptible to contamination with Escherichia coli O157:H7. The objective of this study was to examine the effect of salt, sodium pyrophosphate (SPP), and sodium lactate on the probability of growth of E. coli O157:H7 in ground beef under a temperature abuse condition. Ground beef containing 0 to 2.25% salt, 0 to 0.5% SPP, and 0 to 3% lactate was inoculated with a four-strain mixture of E. coli O157:H7, vacuum packaged, and stored at 10°C for 15 days. A total of 25 combinations of the three additives, each with 20 samples, were tested. A logistic regression was used to model the probability of growth of E. coli O157:H7 (with a 1.0-log CFU/g increase during storage) as a function of salt, SPP, and lactate. The resultant probability model indicated that lactate at higher concentrations decreased the probability of growth of E. coli O157:H7 in ground beef, and the effect was more pronounced at higher salt concentrations. At salt concentrations below 1.3%, the increase of SPP concentration marginally increased the growth probabilities of E. coli O157:H7. The model illustrated the effect of salt, SPP, and lactate on the growth probabilities and growth or no-growth behavior of E. coli O157:H7 in ground beef and can be used to improve the microbial food safety of ground beef products.

Effect of acid–base status on plasma phosphorus response to lactate

1984 ◽  
Vol 62 (8) ◽  
pp. 939-942 ◽  
Author(s):  
James R. Oster ◽  
Helen C. Alpert ◽  
Carlos A. Vaamonde
Keyword(s):  
Lactic Acid ◽  
Lactic Acidosis ◽  
Sodium Bicarbonate ◽  
Sodium Lactate ◽  
Phosphorus Concentration ◽  
Acid Anion ◽  
Acid Base ◽  
Phosphorus Response ◽  
Acid Base Status ◽  
Plasma Phosphorus

The mechanism(s) underlying the hyperphosphatemia of lactic acidosis is uncertain. We assessed the interacting influence of the acid anion and acid–base status on plasma phosphorus concentration by administering lactic acid alone, lactic acid plus sodium bicarbonate, sodium bicarbonate alone, and sodium lactate alone to four different groups of dogs. The findings of (1) no increase in plasma phosphorus concentration with lactic acid plus sodium bicarbonate versus a marked increment with lactic acid alone, and (2) no difference in the plama phosphorus response to sodium lactate versus sodium bicarbonate indicate that acidemia is necessary for the expression of lactate-induced hyperphosphatemia. The apparent greater propensity for marked hyperphosphatemia in lactic acidosis than in other types of metabolic acidosis remains unexplained, but conceivably might relate to differences in intracellular pH and in the rate of glycolysis.

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