The Effect of Salt Reduction on the Microbial Composition and Quality Characteristics of Sliced Roast Beef and Turkey

This study analyzed the effects of salt reduction on microbiological composition and quality characteristics of deli-style turkey breast and roast beef. Turkey breast and roast beef were manufactured with salt concentrations of 1.0%, 1.5%, 2.0%, and 2.5% on a meat block basis in addition to sugar, phosphate, and water. Samples were cooked, chilled overnight, sliced, and packaged. On the day of slicing, samples were evaluated for water activity, cooking yield, proximate composition and percent salt. Samples were evaluated throughout 18w of refrigerated storage for pH, texture profile analysis, and aerobic and anaerobic plate counts. Bacterial communities were analyzed by sequencing of 16S rRNA from the V4 region. Beef with 2.5% salt had the lowest APC. Family Pseudomonadaceae was dominant on all samples throughout storage time. Salt reduction negatively impacted cooking yield and reduced water activity. Decreasing salt concentration increased hardness. Salt reduction decreased springiness. These results show that bacterial population dynamics of cooked deli meat may be more dependent on initial load than salt concentration. Furthermore, reducing salt alters the textural properties of cooked deli meats and reduces cooking yields.