This study aims to determine whether sodium lactate in combination with Chinese liquor has the potential capability to produce high-quality and safe RTC beef. The changes in the quality attributes and microbial community of beef following marination methods applying 0.18% sodium lactate (S), Chinese liquor (L), and 0.18% sodium lactate + Chinese liquor (S+L) for 12 days of refrigeration were evaluated. The S+L beef had significantly higher values of L* and a*, lower values of drip loss, TBARS, pH, TVBN, TVC, and free thiol groups compared with those of the control on day 6 and day 9. The S, L, and S+L group beef showed similar values of TVBN and carbonyl from day 3 to day 12. The L and S+L group beef had significant lower TVC values than those of the control and S group at day 9 and day 12. The L group beef displayed significantly higher values of hardness, chewiness, and gumminess relative to those of the S+L group at day 3 and day 9. In addition, high-throughput sequencing analysis also showed that Chinese liquor might alter beef microbiome, thus delaying spoilage in refrigerated beef. In summary, the combination of sodium lactate and Chinese liquor as synergistic marinating ingredients might have hurdle capability, maintaining high-quality ready-to-cook beef within shelf-life to some extent.
Dai et al. (Sat,) studied this question.