title: Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.
abstract: The effect of added commercial beef flavoring on the physical and sensory characteristics of CaCl(2) and lactic acid injected cow meat was investigated. A 10% injection of 0.3 M CaCl(2) and 0.3 M lactic acid into hot-boned top rounds (m. semimembranosus) decreased shear forces over traditional top round steaks. The addition of commercial beef flavoring (4% solution) to the CaCl(2) and lactic acid injection did not alter the resulting pH, cook loss or total aerobic plate count (APC) of injected steaks. However, beef flavoring did increase the beef/brothy and oniony aromatics and salt taste, and decreased the soured and medicinal aromatics and bitter tastes of hot-boned, CaCl(2) and lactic acid injected top round steaks.
authors: Department of Animal Science, Texas A & M University, College Station, TX 77843-2471, USA.
authors: C A
authors: CA
authors: Morris
authors: R L
authors: RL
authors: Theis
authors: R K
authors: RK
authors: Miller
authors: G R
authors: GR
authors: Acuff
authors: J W
authors: JW
authors: Savell