Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes.

doi:10.1016/S0309-1740(02)00245-0

Paper

Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes.

Published Sep 1, 2003 · S. Choi, K. Chin

Meat science

Q1 SJR score

108

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10

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Abstract

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Study Snapshot

Sodium lactate at 3.3% in comminuted sausages has an antilisterial effect similar to potassium sorbate or sodium benzoate, and delays Listeria monocytogenes growth by at least 2 weeks compared to the control.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes.

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