Animal Products

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

Authors
  • Ashley Horsch (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • James S. Dickson (Iowa State University)
  • Steven E. Niebuhr (Iowa State University)
  • Benjamin L. Ruther (Iowa State University)

Abstract

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.

Keywords: Animal Science

How to Cite:

Horsch, A., Sebranek, J. G., Dickson, J. S., Niebuhr, S. E. & Ruther, B. 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”, Iowa State University Animal Industry Report 11(1). doi: https://doi.org/10.31274/ans_air-180814-1174

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Published on
01 Jan 2014
Peer Reviewed