A comparative study on the effects of glucose monohydrate, hot water, and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket

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Goegues U., Bozoglu F., Alpas H.

JOURNAL OF FOOD SCIENCE, vol.72, no.7, 2007 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 72 Issue: 7
  • Publication Date: 2007
  • Doi Number: 10.1111/j.1750-3841.2007.00456.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Middle East Technical University Affiliated: Yes


Organic acids, hot water (HW), and chlorine have been commonly used incarcass decontamination for years. However, it has been observed that organic acids have adverse effects on color and are corrosive, while HW is discoloring. On the other hand, glucose fermentation by lactic acid bacteria in meat during the rigor period might be effective in microbial inhibition, without producing an adverse effect on the organoleptic quality of meat. Therefore study, briskets were treated with 6 different applications: D(+) glucose monohydrate (GM) (16.51 g/100 mL, 15%) dip, HW dip, sodium pyrophosphate (SPP) and HW dip, GM + SPP + HW, and GM + HW combined dip. Then, the inhibition on Pseudomonas spp., Coliform and total Mesophile Aerob Bacteria growth, resulting in lower acidity loss (P < 0.01). Second, additional use of SPP with GM and HW did not enhance microbial inhibiton (P < 0.01). Finally and most importantly, GM, 15%, improved a and b Hunter values significantly (P < 0.01), producing a very intense red meat color that can be very attractive for meat producers and consumers.