Document Detail

Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres.
MedLine Citation:
PMID:  22063409     Owner:  NLM     Status:  In-Data-Review    
Sodium erythorbate and ascorbic acid were compared as a means to stabilize surface colour of bone-in beef steaks in high-oxygen modified atmosphere (80% oxygen and 20% carbon dioxide). Bone-in strip loins (n=8) were fabricated into 1.9-cm thick steaks, of which both the lumbar vertebrae and longissimus lumborum were topically treated with either ascorbic acid or sodium erythorbate (0, 0.05, 0.1, 0.5, 1.0, or 1.5%, wt/wt basis). Colour (L(∗)a(∗)b(∗)) was evaluated before treatment and 24h after packaging (display at 1°C). Sodium erythorbate was as effective as ascorbic acid for inhibiting vertebrae discolouration (P>0.05). Either reducing agent at 0.5, 1.0, or 1.5% improved (P<0.05) vertebrae redness (compared with 0%, 0.05% and 0.1%). No detrimental effects on muscle colour were observed. When selecting antioxidants intended for bone-in beef steaks displayed in high-oxygen packaging, sodium erythorbate may be a cost effective substitute for ascorbic acid.
R A Mancini; M C Hunt; M Seyfert; D H Kropf; K A Hachmeister; T J Herald; D E Johnson
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Publication Detail:
Type:  Journal Article     Date:  2006-09-01
Journal Detail:
Title:  Meat science     Volume:  75     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2007 Jan 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  39-43     Citation Subset:  -    
Department of Animal Science, University of Connecticut, 3636 Horsebarn Hill Road Extension, Storrs, CT 06269-4040, United States.
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