Comparison of the effect of organic acid mixture on quality parameters of red deer meat and beef

Enkhbold, Munkhnasan and Lőrincz, Attila and Elayan, Majd and Friedrich, László Ferenc and Solymosi, Attila and Wieszt, Balázs and Jáni, Kornél and Tóth, Adrienn (2023) Comparison of the effect of organic acid mixture on quality parameters of red deer meat and beef. PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES, 19 (S1). pp. 27-33. ISSN 1786-335X

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Abstract

This study investigates the effect of 2% lactic acid and 2% ascorbic acid mixture on the quality parameters of red deer meat and beef. After treatment samples were stored at 4 ± 1 °C. The following meat quality parameters were evaluated: pH, color, and microbiological count on days 1, 7, 14, and 21. The results showed that at the end of the experiment, the pH of the treated samples was slightly higher than the non-treated samples, indicating that the lactic acid and ascorbic acid mixture had a mild acidifying effect on the meat. The color of the treated and non-treated samples did not show any significant difference. However, the microbiological count in the treated samples was lower than the non-treated samples. These findings suggest that an acid mixture could be used as a natural preservative to enhance the microbial safety of red deer meat and beef.

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