Paper Title
Effect of Sodium Triphosphate, Sodium Lactate and Nisin in Some Chemical and Physical Characteristics of Cold Beef Meat

Abstract
The study was conducted to reveal the possibility of improving quantitative and sensory characteristics of ground beef meat which was stored by chilling at 4 ° C for periods 0, 3, 6, 9, and 12 days. Eight treatments were used in this study; T1: control treatment (without addition), T2: (addition of nisin1000IU), T3: (addition of Sodium triphosphate 2%),T4: (addition of sodium lactate 3%),T5: (Addition of nisin 1000 IU and Sodium triphosphate 2%),T6: (Addition of nisin 1000 IU and sodium lactate 3%),T7: (Addition of Sodium triphosphate 2% and sodium lactate 3%), and T8: (Addition of nisin 1000 IU and Sodium triphosphate 2% and sodium lactate 3%). All treatments were stored for 0, 3, 6, 9 and 12 days at 4°C.Results were analysed after the physical and chemical tests conducted. The following results were obtained: 1. Addition treatments illustrated a significant increase (P <0.05) of moisture percentage with a significant decrease (P <0.05) of fat percentage as comparison with the control treatment, moisture percentage reduced as long as storage periods. 2. There was a significant elevation (P <0.05) of Water Holding Capacity (WHC) for meat in addition treatments as compared with the control treatment as well as those treatments recorded a lowest in drip loss and cooking loss percentages. 3. There was a reduction of thiobarbituric acid value and total volatile nitrogen concentration in treatments of addition as compared with the control treatment,then those values were elevated as the storage periods advanced. 4. Treatments of additions recorded an increase of myoglobin concentration as compared with the control as well as a reduction of myoglobin concentration as the storage period advanced. 5. It can be concluded that adding nisin, sodium triphosphate and sodium lactate were improved meat quality characteristics. Keywords - Nisin, Sodium Triphosphate, Sodium Lactate, Ground Beef Meat.