◆ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in cold fresh meat (stored at 4℃)
◆ Experimental Groups: Blank Group (sterile water)
0.8% Buffered Vinegar Powder A64
0.4% Fermented Whey Powder
Comparison of the three groups of antibacterial products, the results are as follows:
Determination of Drip Loss Rate
| Number | Group | Drip Loss (%) |
| 1 | sterile water | 18.20% |
| 2 | A64 | 14.63% |
| 3 | fermented whey powder | 12.90% |
Total Plate Count(CFU/g)
| Time/Group | Sterile water(CFU/g) | APN-F2(CFU/g) |
Fermented Whey Powder (CFU/g) |
| Day 0 | 2.9×104 | / | / |
| Day 1 | 2.9×104 | 7.8×103 | 1.32×104 |
| Day 3 | 3×104 | 8.9×103 | 2.58×104 |
| Day 6 | 3.3×105 | 2.1×104 | 3.8×105 |
Sensory Evaluation
| Group | Index | 24h | 48h | 72h | 96h | 120h | 144h |
| Sterile Water |
Texture |
smooth, non-sticky | smooth, non-sticky | smooth | slightly sticky, not fresh | slightly sticky, not fresh | slightly sticky, not fresh |
| Flavor | odorless | odorless | odorless | slight odor | slightly sour, off-odor | slightly sour, off-odor | |
| Color | normal | normal | overall darkening, more obvious in the center | slightly darkened in the center | dark in the center | dark in the center | |
|
A64 (0.8%) |
Texture | smooth, non-sticky | smooth, non-sticky | smooth | smooth | smooth | slightly sticky |
| Flavor | odorless | odorless | odorless | odorless | odorless | slight sour taste | |
| Color | normal | normal | normal | normal | normal | slightly darkened in the center | |
|
Whey Fermented Whey Powder (0.4%) |
Texture | smooth, non-sticky | smooth, non-sticky | smooth | slightly sticky | slightly sticky | slightly sticky |
| Flavor | odorless | odorless | odorless | odorless | odorless | odorless | |
| Color | normal | normal | normal | slightly darkened in the center | slightly darkened in the center | dark in the center |
Conclusion:
After soaking cold fresh meat for 1 minute and storing it at 4℃ for six days, 0.8% A64 showed obviously better preservative effect than the sterile water group and fermented whey powder group. 0.8% A64 can effectively restrain bacterial growth, keep good sensory quality for 120 hours, decrease drip loss, and extend shelf life by over 48 hours compared with the sterile water group (initial plate count: 2.9×105 CFU/g)
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