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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Lawrence, T. E. Dikeman, M. E. Hunt, M. C. Kastner, C. L. Johnson, D. E. |
| Description | Country affiliation: United States Author Affiliation: Lawrence TE ( Department of Animal Sciences and Industry, Kansas State University, 249 Weber Hall, Manhattan, KS 66506, USA.) |
| Abstract | Beef strip loins (n=36) were enhanced with a sodium phosphate plus salt solution (PS); or with a calcium lactate solution (Ca) plus 1% or 2% beef broth (Br) plus natural flavoring (N) containing rosemary extract; or with 1% or 2% kappa carrageenan (Cr) plus N to determine effects of ingredients on color life, water-binding ability, and palatability traits. Enhancement with PS resulted in higher pH, higher pumped yields, greater water-binding ability, and higher tenderness and juiciness scores than enhancement with Ca (all p<0.05). Enhancement with Ca resulted in less color deterioration, less metmyoglobin discoloration, higher L (∗), a (∗), and b (∗) values, higher beef flavor intensity scores and lower off-flavor scores than enhancement with PS (all p<0.05). Warner-Bratzler shear values did not differ among treatments. Steaks enhanced with Br had less color deterioration, less metmyoglobin discoloration, and higher L (∗) values than those enhanced with Cr (all p<0.05). Pumped yields were not different between loins enhanced with Br or Cr. The N flavoring containing rosemary extract decreased (p<0.05) discoloration. Enhancing beef longissimus with PS increased water-binding capacity and sensory tenderness traits, but reduced color stability and increased off-flavors, whereas Ca preserved color stability and enhanced flavor at the expense of pumped yields. The use of Br or Cr had no influence on tenderness or palatability traits. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 1 |
| Journal | Meat Science |
| Volume Number | 67 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2004-05-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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