Purpose: To evaluate the performance of Verdad®N16 on the shelf life extension of fresh pork patties packed under Modified Atmosphere conditions (MAP) and stored at 4°C.
Methods: Ground pork shoulder (95%), water (5.0%) and Verdad® N16 were mixed for 10 min. One hundred g of the mixed pork was formed into a patty and MAP packaged (80% O2, 20% CO2) and stored at 4°C. Samples were analyzed on days 0, 7, 9 and 12 for aerobic plate, lactic acid bacteria, Psychrotrophs and Enterobacteriaceae counts individually using conventional plating methods.
Results: Fresh pork patty with no antimicrobial exhibited fastest microbial growth. Addition of Verdad® N16 resulted in APC log CFU/g increases of 2.67, 1.68 and 2.10 log CFU/g for 2.0%, 2.5% and 3.0% concentrations, respectively. Verdad® N16 addition suppressed the growth of Enterobacteriaceae at all the tested concentrations while in the control treatment, Enterobacteriaceae counts reached > 7 log CFU/g counts on day 9. Verdad® N16 at all tested concentrations slowed down the growth of psychrotrophic bacteria to < 6 log CFU/g at 12th day of storage. LAB counts exceeded > 5 log CFU/g at the 12th day of storage for all the treatments including the control sample.
Significance: This research substantiates the antimicrobial performance of Verdad® N16 in fresh pork patties. This research provides meat industry with an excellent antimicrobial to incorporate in the fresh meat for shelf life extension.