ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Color stability of restructured beef steaks processed from beef boned 4 hr postmortem (HB) and 96 hr postmortem (CB) was determined using a Hunter color difference meter and a semi-trained color evaluation panel. Steaks were formulated using ground tenderized (2.5 cm) restructurable meat (75% of formulation), salted preblended meat (3% NaCl + 0.267% BHA, 25% of formulation) and enough ground fat to form steaks of 10% fat. Steaks were aerobically wrapped and vacuum packaged. Hunter L, a, b, a/b values and color panel scores during a 7-day retail display revealed that HB steaks had superior color stability. This was attributed to the ability of NaCl to inhibit glycolysis in the HB preblended meat and to act as a prooxidant of myoglobin in the CB preblended meat.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11106.x
