Food Processing Commons^™

Effects Of Potassium Lactate, Encapsulated Citric Acid And Storage Temperature On Microbial Growth And Shelf Life Of Pork Sticks, Yen-Kan Su

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A new product, pork sticks, was developed. Optimum shelf life and safety were major concerns associated with this product. Potassium lactate (3%) or citric acid (0.5%, 0.56%, 0.60% or 0.66%) was added to pork sticks to determine their effects on microbial growth, sensory evaluation, and shelf life when stored frozen (-20°C), refrigerated (2°C), or at room temperature (22°C). Two raw materials, pork blade meat (shoulder meat; 91% lean, 9% fat) and regular 80:20 pork trim (80% lean, 20% fat) were used. The consumer panel preferred lean pork sticks made from blade meat over high-fat pork sticks made from regular 80:20 …