Application of sodium lactate to preservation of cooked ham

Mini cooked hams (wt. 600 g) were made with addition of sodium lactate at 1 or 2% (w/w); control samples were made without added sodium lactate. All samples had a brine injection proportion of 30%, and were made without added phosphate. The hams were vacuum packaged, then stored for up to 9 wk at 6°C. Physicochemical properties (pH, a w, d- and l-lactic acid and drip formation), microbiological quality (psychrotrophic bacteria, lactic acid bacteria, faecal streptococci and Enterobacteriaceae) and sensory quality were assessed at 1 wk intervals during storage. Addition of sodium lactate improved shelf life, and decreased counts of psychrotrophs, faecal streptococci and Enterobacteriaceae. Counts of lactic acid bacteria were unaffected, but formation of ropy slime was reduced. Sodium lactate showed a buffering action on pH. Addition of 2% sodium lactate reduced drip formation. Samples made with 1% sodium lactate had the best sensory quality (taste and colour); samples made with 2% sodium lactate had the best shelf life.