柠檬酸钠外文文献.pdf

Meat Science 91 (2012) 43–49 Contents lists available at SciVerse ScienceDirect Meat Science journal homepage: www. elsevier. com/ locate/meatsci Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins Amudhan Ponrajan a,b, Mark A. Harrison b, T. Dean Pringle a, Jacob R. Segers a, Brad K. Lowe a, Russell O. McKeith a, Alexander M. Stelzleni a,⁎ a Department of Animal and Dairy Science, Meat Science Technology Center, University of Georgia, Athens 30602, USA b Department of Food Science and Technology, University of Georgia, Athens 30602, USA a r t i c l e i n f o a b s t r a c t Article history: As new pathogen intervention products come to market, it is important to ensure that they maintain or im- Received 27 September 2011 prove meat quality. Shelf-life and palatability traits were measured for top sirloins enhanced to 110% with Received in revised form 2 December 2011 solutions containing 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); CNT with a 1% solution Accepted 6 December 2011 of 80% sodium citrate plus 20% sodium diacetate (SC+D); or CNT with 2% buffered vinegar (VIN) in the final product. Enhancement solution did not influence color over 7 days of retail display, except VIN was subjectively Keywords: Beef more red than CNT and SC+D on d 7 and SC+D had less discoloration than CNT on d 7 (P b 0.05). VIN was Enhancement