Interaction of Reduced NaCl, Sodium Acid Pyrophosphate and pH on the Antimicrobial Activity of Comminuted Meat Products

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Abstract
Meat (beef‐pork) batters were formulated with NaCl (2.3% and 4.1% brine) and with 0.5% sodium acid pyrophosphate (SAPP) in combination with 2.3% brine. The adjusted pH of raw batters resulted in cooked meat pH values of 5.7, 6.0, and 6.3. Inoculated (Clostridium sporogenes spores) and uninoculated batters in cans were cooked to 70°C and stored for abuse at 27°C. Microbial growth was delayed and the short shelf‐life of low brine (2.3%) products was extended with SAPP in the formulation. The antimicrobial properties of treatments with SAPP were due to both declining pH and presence of phosphate in the formulation. Potential mechanisms of microbial inhibition by SAPP are discussed.