Synergistic Effects of Glutaric Acid With Selected Synthetic Preservatives on the Shelf Life of Refrigerated Beef

Glutaric acid (GA) has been previously investigated for its potential as a flavoring agent and its antimicrobial properties on meat during storage. However, its efficacy in inhibiting bacterial growth and extending shelf‐life, particularly when combined with synthetic preservatives, such as sorbic acid (SA) or sodium bisulfite (SB), remains to be fully demonstrated. This study evaluated the antimicrobial and antioxidant properties of GA, GA–SA, and GA–SB, specifically assessing their effectiveness in improving the quality and shelf life of refrigerated sliced and minced beef. Results from the checkerboard assay revealed that GA and its combinations exhibited potent antimicrobial activity, although only GA‐SB demonstrated notable antioxidant properties. Applying these substances to refrigerated sliced and minced beef demonstrated potential for extending shelf life and preserving freshness. The ability of GA, GA–SA (4:1), and GA–SB (1:8) to maintain color, stabilize pH and moisture, and reduce spoilage markers, including total volatile base nitrogen (TVB‐N), peroxide value (POV), thiobarbituric acid (TBA) levels, and microbial counts, highlights their value for meat preservation. In conclusion, GA, GA–SB (1:8), and GA–SA (4:1) exhibited a dose‐dependent effect across both beef study models, with GA–SB (1:8) demonstrating the most pronounced impact, making it a promising candidate for future studies aimed at enhancing manufactured meat quality and safety.