کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2452160 1109708 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks
چکیده انگلیسی

The objective was to determine the effects of potassium lactate (0% or 1.5%; KL), sodium chloride (0.3% or 0.6%), and sodium acetate (0% or 0.1%) on injection-enhanced (8.5% pump), beef strip-loin steaks. All treatments contained 0.3% phosphate and 0.058% rosemary. Steaks were packaged in a high-oxygen modified atmosphere (80% O2/20% CO2) and were evaluated on d 2, 9, and 14 for surface shininess/gloss, shear force, and descriptive sensory attributes. As time in MAP progressed, oxidized, stale, and rancid flavours increased (P < 0.05) and surface shininess/gloss decreased (P < 0.05). Brown-roasted and beef flavours were most intense (P < 0.05) on d 9. Using KL increased (P < 0.05) brown-roasted and beef flavours and limited rancid flavour. Sodium acetate decreased (P < 0.05) shear force. Adding more salt increased salty and rancid flavours (P < 0.05). Sodium acetate and KL both improve sensory attributes of injection-enhanced beef.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 74, Issue 2, October 2006, Pages 319–326
نویسندگان
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