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Antimicrobial Effect of Ammonium Hydroxide when Used as an Alkaline Agent in the Formulation of Injection Brine Solutions

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Abstract:

Paired U.S. Department of Agriculture Select strip loins were injected with either a conventional brine (4.5% potassium and sodium polyphosphate blend [Brifisol 750], 3.6% NaCl, 1% Herbalox seasoning HT-S, and 90.9% ice water) or an ammonium hydroxide (AH) brine (1% AH, 3.6% NaCl, 1% Herbalox seasoning HT-S, and 94.4% ice water). The steaks were sliced, high-oxygen modified atmosphere packaged, placed at 5°C in dark storage for 5 days, and then transferred to a retail display at 5°C for another 14 days. Steaks injected with AH brine appeared to have lower counts of psychrotrophic, mesophilic, and gram-negative bacteria. Immediately after injection, there was ∼1 log CFU/g difference between treatments in gram-negative bacterial counts. No differences in coliform and lactic acid bacterial counts were found.

Document Type: Research Article

DOI: https://doi.org/10.4315/0362-028X.JFP-10-343

Affiliations: 1: Department of Animal Science, Robert M. Kerr Food and Agricultural Product Center, Oklahoma State University, Stillwater, Oklahoma 74078, USA 2: Department of Statistics, Oklahoma State University, Stillwater, Oklahoma 74078, USA 3: Department of Animal Science, Robert M. Kerr Food and Agricultural Product Center, Oklahoma State University, Stillwater, Oklahoma 74078, USA, Department of Food Science & Technology, 2001 Marine Drive, Room 253, Oregon State University, Astoria, OR 97103, USA. christina.dewitt@oregonstate.edu

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