Home > Iowa State University Digital Press > Extension and Experiment Station > Research Reports > Animal Industry Reports > Vol. 660 (2014)
Animal Industry Report
Extension Number
ASL R2890
Topic
Animal Products
Summary and Implications
The impact of pH and nitrite from celery juice concentrate (CJ) on the growth of L. monocytogenes on ham slices, and quality attributes of the ham were evaluated. The pH of the ham was increased by addition of CJ. The CJ treatments at both 100 and 200 mg/kg of nitrite resulted in growth of L. monocytogenes (p>0.05) similar to that of conventional nitrite at the same concentrations. Reducing the pH of CJ before addition to the ham had greater impact on L. monocytogenes growth at 200 mg/kg nitrite than at 100 mg/kg. Consequently, celery juice concentrate can increase meat product pH which has implications for the antimicrobial impact of nitrite in some products.
Copyright Holder
Iowa State University
Copyright Date
2014
DOI
https://doi.org/10.31274/ans_air-180814-1174
Language
en
Recommended Citation
Horsch, Ashley; Sebranek, Joseph G.; Dickson, James S.; Niebuhr, Steven E.; and Ruther, Benjamin L.
(2014)
"The Effect of pH and Nitrite Concentration from Celery Juice Concentrate in Ham Slices on the Antimicrobial Impact and Ham Quality Effects of Celery Juice Concentrate Compared with Conventional Sodium Nitrite,"
Animal Industry Report:
AS 660, ASL R2890.
DOI: https://doi.org/10.31274/ans_air-180814-1174
Available at:
https://lib.dr.iastate.edu/ans_air/vol660/iss1/55