Abstract
The use of synthetic chemicals in meat products has raised consumer health concerns, driving increased interest in natural preservatives. This study evaluated the effectiveness of lactic acid (LA) as a natural preservative in raw beef patties, comparing it to sodium metabisulphite (SMB; 450 ppm) and a negative control (NC). Ground beef was treated with varying concentrations of LA (0.125%, 0.25%, 0.375% and 0.5%) and stored at 4(°)C ± 1(°)C for 20 days. Microbial growth, lipid oxidation, pH, colour, cooking yield and texture were analysed throughout the storage period. Results showed that LA-treated patties significantly inhibited microbial growth (p < 0.05) compared to NC, though SMB exhibited the strongest antimicrobial effect. Lipid oxidation levels in LA-treated patties were comparable to NC (p > 0.05), whereas SMB-treated patties had the lowest oxidation values (p < 0.05). Increasing LA concentrations led to a reduction in pH, whilst colour analysis revealed decreased redness and higher metmyoglobin content in LA-treated samples. Texture profile analysis showed no significant differences in hardness, cohesiveness, gumminess or chewiness amongst treatments; however, springiness was affected (p < 0.05). These findings suggest that LA, at concentrations of 0.125% or higher, can effectively extend shelf life, offering a natural alternative to synthetic preservatives like SMB whilst aligning with consumer preferences for cleaner label meat products.