| Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins. | |
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MedLine Citation:
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PMID: 22226579 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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As new pathogen intervention products come to market, it is important to ensure that they maintain or improve meat quality. Shelf-life and palatability traits were measured for top sirloins enhanced to 110% with solutions containing 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC+D); or CNT with 2% buffered vinegar (VIN) in the final product. Enhancement solution did not influence color over 7days of retail display, except VIN was subjectively more red than CNT and SC+D on d 7 and SC+D had less discoloration than CNT on d 7 (P<0.05). VIN was rated lower (P<0.05) than CNT for trained sensory tenderness and there was no difference in shear force between treatments. SC+D and VIN show promise for use in beef enhancement solutions, however, further sensory studies are warranted. |
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Authors:
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Amudhan Ponrajan; Mark A Harrison; T Dean Pringle; Jacob R Segers; Brad K Lowe; Russell O McKeith; Alexander M Stelzleni |
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Publication Detail:
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Type: Comparative Study; Journal Article Date: 2011-12-14 |
Journal Detail:
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Title: Meat science Volume: 91 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2012 May |
Date Detail:
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Created Date: 2012-02-03 Completed Date: 2012-06-05 Revised Date: 2013-04-04 |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 43-9 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
Affiliation:
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Department of Animal and Dairy Science, Meat Science Technology Center, University of Georgia, Athens 30602, USA. astelz@uga.edu |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Acetates
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chemistry* Acetic Acid / chemistry* Animals Anti-Infective Agents / chemistry Cattle Citrates / chemistry* Flavoring Agents / chemistry* Food Preferences Food Preservatives / chemistry* Georgia Hot Temperature Humans Hydrogen-Ion Concentration Lipid Peroxidation / drug effects Meat / analysis* Pigmentation / drug effects Quality Control Sensation Shear Strength / drug effects Water / analysis |
| Chemical | |
Reg. No./Substance:
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0/Acetates; 0/Anti-Infective Agents; 0/Citrates; 0/Flavoring Agents; 0/Food Preservatives; 1Q73Q2JULR/sodium citrate; 26WJH3CS0B/sodium diacetate; 64-19-7/Acetic Acid; 7732-18-5/Water |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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