Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploins.
USDA Select striploins (IMPS 180; n= 24) were cut into thirds (anterior, medial, and posterior) and assigned to 1 of 8 treatments utilizing a randomized incomplete block design. Treatments included (1) control (C); (2) 1.5% conjugated linoleic acid (conjugated linoleic acid = CLA) (CGA); (3) 0.4% sodium tripolyphosphate (PHO); (4) 0.5% salt (SAL); (5) 0.4% sodium tripolyphosphate, 0.5% salt (SPH); (6) 0.4% sodium tripolyphosphate, 1.5% CLA (PCL); (7) 0.5% salt, 1.5% CLA (SCL); and (8) 0.4% sodium tripolyphosphate, 0.5% salt, 1.5% CLA (SPC). Treatments were injected with solutions to 110% (10% pump) of their original weight. Treatments with CLA had higher (P < 0.05) marbling scores than treatments that did not. Not including SAL, treatments with salt, or phosphate or a combination of the two had higher tenderness values when sampled by panelists. Fresh steaks with inclusion of CLA had greater amounts (P < 0.05) of the CLA isomers than steaks not having CLA. Cooked steaks having CLA also had greater amounts (P < 0.05) of CLA, except for SCL, which were not different (P > 0.05) from the non-CLA treatments. Day was a significant source of variability for a*, b*, and saturation index. Treatment x day interactions were significant (P < 0.05) for hue angle and L* values. These data suggest that inclusion of CLA can increase amounts of CLA isomers without major deleterious effects to instrumental, physical, and quality characteristics of beef striploin steaks.
Rowe
C W
CW
Dept. of Animal Science, Univ. of Arkansas, Fayetteville, 72701, USA.
Pohlman
F W
FW
Brown
A H
AH
Johnson
Z B
ZB
Whiting
S H
SH
Galloway
D L
DL
D000818:Animals; D002417:Cattle; D018592:Cross-Over Studies; D004357:Drug Synergism; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology; D006801:Humans; D044243:Linoleic Acids, Conjugated / Q000494:pharmacology*; D008460:Meat / Q000592:standards*; D010858:Pigmentation / Q000187:drug effects*; D011122:Polyphosphates / Q000494:pharmacology*; D012965:Sodium Chloride / Q000494:pharmacology*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
D005520:Food Preservatives; D044243:Linoleic Acids, Conjugated; D011122:Polyphosphates; D017392:Thiobarbituric Acid Reactive Substances; D012965:Sodium Chloride; C005692:triphosphoric acid