Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product.

Two combinations of hurdles, 2.0% lactate+0.5% acetate or 2.0% lactate+0.25 % glucono-delta-lactone (GdL), were both found to prevent growth of Listeria monocytogenes inoculated onto sliced saveloys manufactured with 60 or 150 ppm nitrite. The saveloys were packed in modified atmosphere (80% N(2)/20% CO(2)) using a film with low oxygen transmission rate (0.45 cm(3)/m(2)/atm/24 h) and stored at 5 or 10°C for up to 4 weeks. Changes in red colour (measured as Minolta a-values) and lipid oxidation [measured as thiobarbituric acid reactive substances (TBARS)] were low during storage at 5°C and unaffected by the storage conditions (±light). However, 2.0% lactate+0.25% GdL improved oxidative stability and led to significantly lower TBARS and significantly higher a-values. Levels of nitrosamines were low with values near the detection level. Although observed differences were small, members of a trained sensory panel were able to distinguish saveloys containing chemical hurdles from saveloys without. Judges most often mentioned flavour as being the deviating descriptor.