effects of sodium citrate plus sodium diacetate and buffered vinegar on quality attributes of enhanced beef top rounds柠檬酸钠+二乙酸钠和缓冲醋的质量属性增强的牛肉顶轮.pdfVIP

effects of sodium citrate plus sodium diacetate and buffered vinegar on quality attributes of enhanced beef top rounds柠檬酸钠+二乙酸钠和缓冲醋的质量属性增强的牛肉顶轮.pdf

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effectsofsodiumcitrateplussodiumdiacetateandbufferedvinegaronqualityattributesofenhancedbeeftoprounds柠檬酸钠二乙酸钠和缓冲醋的质量属性增强的牛肉顶轮

Food and Nutrition Sciences, 2012, 3, 354-362 /10.4236/fns.2012.33051 Published Online March 2012 (http://www.SciRP.org/journal/fns) Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Quality Attributes of Enhanced Beef Top Rounds 1,2 2 1 1 1 Amudhan Ponrajan , Mark A. Harrison , Timothy D. Pringle , Jacob R. Segers , Bradley K. Lowe , Russell O. McKeith1, Alexander M. Stelzleni1* 1Department of Animal and Dairy Sciences, Meat Science Technology Center, University of Georgia, Athens, USA; 2Department of Food Science and Technology, University of Georgia, Athens, USA. * Email: astelz@ Received December 7th, 2011; revised February 3rd, 2012; accepted February 10th, 2012 ABSTRACT The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life cha- racteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripoly- phosphate (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) thaw and cook loss than CNT roasts, however, only VIN was rated as being juicier (P 0.05) by a trained sensory panel. Sensory tenderness scores favored SC + D and VIN compared to CNT roasts although there was no difference for Warner-Bratzler shear force values between treatments. SC + D and VIN were rated as having slightly stronger (P 0.05) off-flavor scores than CNT roasts, but all treatments were within threshold levels. Enhancement solution did not influence subjective panel redness or overall color over 7 days of retail display (P 0.05). However, SC + D had lower (P 0.05) CIE a*, b*, chroma values than VIN samples. Retail display discoloration was simil

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