The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4%...The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT);CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D);or CNT with 2% buffered vinegar (VIN) in the final product. SC + D and VIN had less (P 0.05). However, SC + D had lower (P 0.05) for all enhancement solutions within each day. After 7 days of retail display, SC + D retarded (P < 0.05) lipid oxidation to a greater extent than VIN or CNT samples. Sodium citrate plus sodium diacetate or buffered vinegar may be included in enhancement solutions without having a large influence on subjective color, and may aid in improving sensory tenderness.展开更多
文摘The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT);CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D);or CNT with 2% buffered vinegar (VIN) in the final product. SC + D and VIN had less (P 0.05). However, SC + D had lower (P 0.05) for all enhancement solutions within each day. After 7 days of retail display, SC + D retarded (P < 0.05) lipid oxidation to a greater extent than VIN or CNT samples. Sodium citrate plus sodium diacetate or buffered vinegar may be included in enhancement solutions without having a large influence on subjective color, and may aid in improving sensory tenderness.
