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Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat

The effect of sodium lactate on thermal inactivation D- and z-values of Listeria monocytogenes and Salmonella was determined for chicken thigh and leg meat. At 55 to 70 degrees C, the D-value of L. monocytogenes in ground chicken thigh and leg meat with the addition of 4.8% sodium lactate (4.8 g sod...

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Published in:Journal of food protection 2004-07, Vol.67 (7), p.1403-1407
Main Authors: MURPHY, R. Y, OSAILI, T, DUNCAN, L. K, MARCY, J. A
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cited_by cdi_FETCH-LOGICAL-c407t-cc9378961b8c406d5b9dd1dc2371fa098cb69c03d3322975c305d016e846377a3
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description The effect of sodium lactate on thermal inactivation D- and z-values of Listeria monocytogenes and Salmonella was determined for chicken thigh and leg meat. At 55 to 70 degrees C, the D-value of L. monocytogenes in ground chicken thigh and leg meat with the addition of 4.8% sodium lactate (4.8 g sodium lactate per 100 g of meat) was 53 to 75% higher than that in the meat without sodium lactate. No significant difference was found for the D-values of Salmonella at 55 to 70 degrees C between the meat with and that without sodium lactate (4.8%. wt/wt). The z-values of both L. monocytogenes and Salmonella were not affected by sodium lactate (4.8%). The results from this study are useful for predicting thermal process lethality of L. montocytogenes and Salmonella in formulated chicken thigh and leg meat products.
doi_str_mv 10.4315/0362-028X-67.7.1403
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subjects Animal productions
Animals
Biological and medical sciences
Chickens
Colony Count, Microbial
Consumer Product Safety
Food Handling - methods
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hot Temperature
Humans
Listeria monocytogenes
Listeria monocytogenes - drug effects
Listeria monocytogenes - growth & development
Meat - microbiology
Poultry Products - microbiology
Salmonella
Salmonella - drug effects
Salmonella - growth & development
Sodium Lactate - pharmacology
Terrestrial animal productions
Vertebrates
title Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat
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