Effects of selected chemicals on microbial stability of turkey meat

The influence of dipping turkey breast meat in lactic acid (LA), fumaric acid (FA), lactic acid plus fumaric acid (LA + FA), trisodium phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on aerobic mesophilic, psychrotrophic bacteria and yeast counts were assessed.1-1.5% LA, 0.5% FA and 1% LA + 0.5% FA showed immediate inhibitory effects on aerobic mesophilic bacteria (0.3-0.6, 0.4 and 1.8 log unit reductions, respectively).0.5% FA reduced psychrotrophic bacteria and yeast counts on fresh turkey breast fillets immediately by 1.1 and 0.4 log units, respectively.5% TSP reduced aerobic mesophilic and psychrotrophic bacteria by 0.4 and 0.5 log units, respectively on breast fillets.5% STPP reduced the yeast count on breast fillets immediately by 0.7 log unit.1% LA, 0.5% FA and 1% LA + 0.5% FA reduced the psychrotrophic bacteria counts by 0.48, 0.23 and 1.27 log units after 8 days of storage, respectively in comparison to the untreated control samples.1% LA + 0.5% FA treated fillets had a detectable discoloration and acid odour although there was no microbial spoilage at 14 days of storage.Dipping fillets in both 1% LA and 0.5% FA extended the storage life up to 4 days, without adversely affecting the colour.