ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Strip loins were removed 48 h postmortem from beef sides (n = 20 pairs) to assess the effects of enhancement before or after aging on quality attributes of beef strip steaks. Strip loins were enhanced to 108% of original weight to contain 0.4% alkaline phosphate, 0.3% salt, 0.1% natural flavoring (on a final weight basis), and added water for comparison with non-enhanced samples. Regardless of when enhancement occurred relative to aging, enhanced samples were more tender, juicy, and salty than their non-enhanced counterparts. Enhanced samples were lighter, less red and less yellow, and had lowerL*, a*, and b* values than non-enhanced samples; however, they generally had lower hue angles indicating that their color was closer to the true red axis of the color scale. Samples enhanced before aging achieved maximum tenderness after 14 d, whereas those enhanced after aging experienced no tenderness changes. Warner- Bratzler shear values were lower and pH values were higher in enhanced steaks than in controls.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.tb07164.x
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