title: Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks.
abstract: This study determined the effects of potassium lactate (KL), sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Enhancement solutions (8.5% pump) contained combinations of KL (0% or 1.5%), sodium chloride (0.3% or 0.6%), sodium tripolyphosphate (0% or 0.3%), and sodium acetate (0% or 0.1%). Steaks were packaged in a high-oxygen modified atmosphere (80% O(2)/20% CO(2)). Steaks with KL or KL and sodium acetate were darker but more colour stable (P<0.05) than control steaks. Steaks had less glossy surfaces when they contained acetate (P<0.05) and KL (P<0.11). Increasing sodium chloride content resulted in darker, less colour-stable steaks (P<0.05). Removing phosphate had little impact on colour (P>0.05). Both KL and sodium acetate improved visual appearance of injection-enhanced beef rib steaks, whereas the greater salt level were detrimental.
authors: Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506-0201, USA.
authors: R C
authors: RC
authors: Knock
authors: M
authors: M
authors: Seyfert
authors: M C
authors: MC
authors: Hunt
authors: M E
authors: ME
authors: Dikeman
authors: R A
authors: RA
authors: Mancini
authors: J A
authors: JA
authors: Unruh
authors: J J
authors: JJ
authors: Higgins
authors: R A
authors: RA
authors: Monderen