title: Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.
abstract: The objective was to determine the influence of calcium lactate/phosphate enhancement on quality of beef round cuts in high-oxygen modified atmosphere (HiOx-MAP; 80% O2/20% CO2). Mm. semimembranosus (SM), semitendinosus (ST), and adductor (AD) were divided and assigned to water-injected control (CON), 3mM phosphate (STP), or 200mM calcium lactate/3mM phosphate (CAL/STP) treatments at 24h postmortem. Steaks (n=10) were vacuum packaged (VAC) and stored for 9days, then displayed for 7days in VAC or HiOx-MAP. Lipid oxidation, pH, surface color, star probe, and sensory characteristics were evaluated. HiOx-MAP resulted in greater lipid oxidation, more discoloration, and decreased sensory quality of steaks (P<0.05) compared to VAC. However, CAL/STP enhancement significantly reduced lipid oxidation of all steaks, decreased ST and SM star probe values, and improved tenderness of HiOx-MAP packaged AD and SM (P<0.05). Results suggest that CAL/STP enhancement has beneficial effects on lipid stability and sensory attributes of beef round cuts under HiOx-MAP.
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States. Electronic address: scruzen@iastate.edu.
authors.forename: Shannon M
authors.initials: SM
authors.lastname: Cruzen
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Yuan H Brad
authors.initials: YH
authors.lastname: Kim
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Steven M
authors.initials: SM
authors.lastname: Lonergan
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Judson K
authors.initials: JK
authors.lastname: Grubbs
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Aaron N
authors.initials: AN
authors.lastname: Fritchen
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Elisabeth
authors.initials: E
authors.lastname: Huff-Lonergan
mesh_terms: D000818:Animals; D001272:Atmosphere; D017610:Calcium Compounds; D002130:Calcium Phosphates; D002417:Cattle; D003116:Color; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives; D006801:Humans; D007773:Lactates; D019344:Lactic Acid; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal; D010100:Oxygen; D010710:Phosphates; D011122:Polyphosphates; D013314:Stress, Mechanical; D014618:Vacuum
chemical_list: D017610:Calcium Compounds; D002130:Calcium Phosphates; D005520:Food Preservatives; D007773:Lactates; D010710:Phosphates; D011122:Polyphosphates; C110051:calcium lactate; D019344:Lactic Acid; C020243:calcium phosphate; C005692:triphosphoric acid; D010100:Oxygen
keywords: Beef; Calcium lactate; Meat quality; Modified atmosphere packaging; Oxidation