Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks
2006
Knock, R.C. | Seyfert, M. | Hunt, M.C. | Dikeman, M.E. | Mancini, R.A. | Unruh, J.A. | Higgins, J.J. | Monderen, R.A.
This study determined the effects of potassium lactate (KL), sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Enhancement solutions (8.5% pump) contained combinations of KL (0% or 1.5%), sodium chloride (0.3% or 0.6%), sodium tripolyphosphate (0% or 0.3%), and sodium acetate (0% or 0.1%). Steaks were packaged in a high-oxygen modified atmosphere (80% O2/20% CO2). Steaks with KL or KL and sodium acetate were darker but more colour stable (P < 0.05) than control steaks. Steaks had less glossy surfaces when they contained acetate (P < 0.05) and KL (P < 0.11). Increasing sodium chloride content resulted in darker, less colour-stable steaks (P < 0.05). Removing phosphate had little impact on colour (P > 0.05). Both KL and sodium acetate improved visual appearance of injection-enhanced beef rib steaks, whereas the greater salt level were detrimental.
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