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Effect of Sodium Lactate on Thermal Inactivation of Listeria monocytogenes and Salmonella in Ground Chicken Thigh and Leg Meat

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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°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°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. monocytogenes and Salmonella in formulated chicken thigh and leg meat products.

Document Type: Research Article

Affiliations: 1: Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA 2: Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72701, USA 3: Department of Mathematical Sciences, University of Arkansas, Fayetteville, Arkansas 72701, USA 4: Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA

Publication date: July 1, 2004

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