Inhibitory effectiveness of sorbic acid was analyzed in vacuum packaged refrigerated beef by studying the modifications of bacterial growth parameters. Total counts, Lactobacillus sp., Pseudomonas sp., Enrerobacreriaceae, Brochorhrix thermosphacta and yeasts in samples of different pH values (5.70–6.20) which had been treated with potassium sorbate (27–3125 ppm) showed variations in the lag phase, growth rate, stationary phase and inhibition index. For refrigerated beef the contribution of sorbic acid dissociated fraction to the inhibitory effect was negligible, Considering growth parameters’dependence on undissociated sorbic acid concentration a mathematical model of microbial growth in treated beef was derived, which could be used to predict product shelf‐life.
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Zamora et al. (1987) studied this question.
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