Functional properties of carrageenan on color stability and sensory characteristics of beef steaks

This study was designed to evaluate the effects of ingredients and USDA beef quality grade response on meat quality attributes and sensory characteristics. Beef strip loins representing two quality grades (USDA Choice and Select) were enhanced with either 0.25 CG [0.25% kappa-carrageenan+1% sea salt+0.3% sodium tripolyphosphate]; 0.50 CG [0.50% kappa-carrageenan+1% sea salt+0.3% sodium tripolyphosphate]; or 2.5 KL [2.5% potassium lactate+1% sea salt+0.3% sodium tripolyphosphate]; or NEC=non-enhanced control. Changes in surface color, visual appearance, discoloration, and metmyoglobin formation during a 7 d retail display at 2 °C were evaluated. Enhancement with 0.50 CG and 2.5 KL affected (P<0.05) tenderness, moisture content, shear force, and retail display color properties and metmyoglobin reduction. Enhanced Choice steaks with 2.5 KL outperformed (P<0.05) Select steaks in color stability and palatability characteristics and induced red color darkening. This study shows that kappa-carrageenan can effectively enhance color stability, improve expected eating quality, and minimize discoloration during retail display and storage.