title: Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour.
abstract: Citric acid was evaluated as a way of improving ascorbic acid's ability to stabilize beef lumbar vertebrae colour in high-oxygen packaging (MAP; 80% O(2)/20% CO(2)). Vertebrae were treated with citric acid (1%, 3%, or 10%), ascorbic acid (1%, 3%, or 10%), or a combination of both. Citric acid demonstrated no positive effects (P>0.05), compared with ascorbic acid, which inhibited (P<0.05) discolouration throughout the 7d display. Although ascorbic acid inhibited discolouration (visual colour and a(∗); P<0.05), 3% and 10% ascorbic acid were most effective. However, if vertebrae are displayed for less than 7d, there may be no significant colour-stabilizing advantages associated with increasing ascorbic acid from 3 to 10%. The significant oxidizing effects of citric acid at 10% were reversed (P<0.05) by ascorbic acid. Combining citric and ascorbic acid had no synergistic affect (P>0.05) on vertebrae colour.
authors: Department of Animal Science, University of Connecticut, 3636 Horsebarn Hill Road Extension, Storrs, CT 06269-4040, USA.
authors: R A
authors: RA
authors: Mancini
authors: M C
authors: MC
authors: Hunt
authors: M
authors: M
authors: Seyfert
authors: D H
authors: DH
authors: Kropf
authors: K A
authors: KA
authors: Hachmeister
authors: T J
authors: TJ
authors: Herald
authors: D E
authors: DE
authors: Johnson