Use of Lactic Acid and Lactates in Meat Products

Lactic acid is an organic acid whose chemical formula is C3H6O3. It was first observed by C. W Scheele in 1780 in sour milk. Louis Pasteur unveiled the part played by Lactobacillus in the production of lactic acid in 1856. Last, through fermentation Fermi got lactic acid thus making them easily manufactured in industries. The production of lactic acid is currently undertaken in two methods – fermentation and chemical production. However, it is precisely because the use of lactic acid is in almost every industry and field and applies to almost every industry, that its production has been scaled up in recent years.

The annual global market for lactic acid has been estimated to be at USD 1 billion. the market was already worth over $900 million in 2019, with a CAGR of 8% for the year 2021 to 2028. That is a very shocking number, and it stems from the ferocious use of lactates and lactic acid in industrial processes. Among all the uses of lactic acids, it is perhaps worth specifying the ability to preserve the quality of meat.

Overview of Lactic Acids

Lactic acid is a yellow to colorless liquid with a water solubility of 2. 357 mol/L and solubility in ethanol and several water-soluble miscible organic solvents. It is a tasteless compound, less volatile, and the simplest hydroxycarboxylic acid in its category. Lactic acid and its by-products lactates have significant applications in food processing especially in the meat industry.

Further reading： What is Lactic Acid in Food?

Applications of Lactic Acid in Meat Products and Processing

Lactic acid uses are manifold, especially in meat products as well as in the processing industry. Firstly, lactic acid is a preservative, and secondly, as a pH adjuster, it can also assist in preserving the freshness of such perishable foods as meat and other related products. Now let us first try to get a deeper understanding of how to use lactic acid in meat.

1. Antimicrobial Agent

The lactic acid uses in the meat industry can be divided into two main categories, preservation and pH adjustment. The threat that is in prospect for the meat industry is food safety. This is so because meat products are very prone to the existence and subsequent growth of microorganisms such as E. Coli, Salmonella, and Listeria monocytogenes among others. Due to its antimicrobial nature, lactic acid minimizes the microbial count on the surface of the meats upping the safety of meat.

Some of the treatments employed on meat products treated with lactic acid are as follows :

Surface Treatment

Lactic acid is often used as a surface treatment for fresh meats, especially poultry, beef, and pork. It is available in the form of a liquid that can be applied through a spray, or the meat cuts and carcasses can be rinsed with lactic acid. This deletes the number of dangerous bacteria in the population by fold. Surface treatment is mainly important in the post-slaughter processes since carcasses are most vulnerable to bacterial contamination at this stage. The use of lactic acid in this way is shown to be effective in reducing the incidence of food-borne diseases.

Fermentation

Lactic acid has a crucial function in the process of fermentation of particular meat products. For instance, frankfurters and pepperoni or salami, two of the most popular fermented and dried meats, are influenced by LAB which generates lactic acid via fermentation. This spontaneous and natural synthesis of lactic acid lowers meat pH and prevents spoilage-causing organisms and pathogens.

2. pH Regulation

We have control of pH which is an important factor in maintaining the quality of meat products, and controlled by lactic acid. As we have already noted, a lot depends on the pH level of meat, including:

• The microorganisms that develop on the outer layers of meat
• The expiry time of meat products
• The overall quality is improved with the PH of the meat

Acidification in Fermented Meats

Acidification is a very important consideration in fermented meats. This assists in the elaboration of the taste and mouth feeling of the fermented meats. The organic acid, lactic acid that is synthesized during fermentation reduces the pH of fermented meat with an aim not only of preservation (an area that we are going to discuss) but also to give that sour taste that is characteristic of fermented meats. The lowering of the pH also assists in the coagulation of proteins which is critical for the textural and firmness of the finished product.

pH Control in Fresh Meat

Fresh meat and water pH must be closely monitored since products derived from fresh meat in terms of composition, quality, nutritional value, and safety cannot be compared with meat obtained from processed products. Admixing lactic acid with fresh meat results in a decrease in pH, thus inhibiting the bacterial pathogens that cause spoliation and enlonging the shelf-life of the product. A lower pH also improves the ability of the fresh meat to retain the water in it. This could be useful in the preservation of its juiciness and tenderness as well as taste when stored and cooked.

3. Flavor Enhancement

The third lactic acid used in meat products is to improve flavor. It is for this reason that it is lactic acid that imparts fermented versions of meat products its special tangy and sour taste. Therefore, the nice and inviting taste of such products as salami, chorizo, and pepperoni is due to the action of lactic acid. Lactic acid also reacts with proteins and the fats found in meat foods and this also determines the final taste. This interaction can assist in the compounding of flavors that are complex and perhaps needed in substances.

4. Tenderization

Lactic acid has the effect of softening the meat. When the muscular fibers are degenerated, the flesh turns flabby and tender. This is especially useful for harder meats that would take much longer to cook up to the class-preferred tenderness.

5. Colour and Texture Enhancement

Lactic acid also finds application as a color/texture modifier in meat products. It primarily maintains the meat color by assisting in the stabilization of myoglobin in its reduced form. Myoglobin is a pigment that contributes to the red color of meats that one is likely to find on the shelves with their fresh looks. On the other hand, lactic acid also improves the texture of meat products by acting against their water-holding capabilities. This will, therefore, work towards a firmer kind of meat, which is in return very important for products like deli meats and sausages.

6. Relevance in Slaughterhouses

Owing to the antimicrobial and pH control characteristics, the use of lactic acid is very widespread in slaughterhouses. It is widely used in the management and control of contaminations during the slaughtering processes.

7. Applications in Packaging

lactic acid is incorporated into meat products because of it is antimicrobial effect thereby enhancing the shelf life of some important meat products through reduction of microbial count.

Application of Lactates in Meat Products and Processing

Now that we know about lactic acid and its importance in the processing of meat and meat products, let us understand the phenomenon of lactate vs lactic acid.

Each of these lactate salts when administered along with other forms of salts has even a better ability in the preservation of foods and meat products. Lactate salts can be in the form of calcium lactate, zinc lactate, and potassium lactate among others. It is now important to view them in the light of the processes and products involving meat products processing.

• Sodium Lactate: In meat products as a functional ingredient for moisture holding capacity and texture.
• Potassium Lactate: A potassium-rich version that was supposed to reflect the so-called ‘better-for-you’ image.
• Calcium Lactate: This reinforces the texture of meat products and helps in mineral enhancement.
• Zinc Lactate: At the same time it supplies the meat with its mineral content it also offers product stability.

The use of various and varied applications of lactate lactic acid, to make a long story short, renders the latter indispensable in contemporary meat processing. Consequently, lactates ensure the safety of meat, enhance its quality, and improve the nutritional value of the meat.

Conclusion

Lactic acid is one of the most important ingredients in the meat industry; it inhibits microbial growth, enhances the taste of fermented meats, and even their texture, and increases their shelf life. As a major global supplier of lactic acid, Mondstar is ready to meet your lactic acid needs.

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