Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks.

@article{Knock2006EffectsOP,
  title={Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks.},
  author={R C Knock and Mark Seyfert and Melvin C. Hunt and Michael E. Dikeman and Richard A Mancini and John A. Unruh and James J. Higgins and R A Monderen},
  journal={Meat science},
  year={2006},
  volume={74 2},
  pages={319-26}
}
The objective was to determine the effects of potassium lactate (0% or 1.5%; KL), sodium chloride (0.3% or 0.6%), and sodium acetate (0% or 0.1%) on injection-enhanced (8.5% pump), beef strip-loin steaks. All treatments contained 0.3% phosphate and 0.058% rosemary. Steaks were packaged in a high-oxygen modified atmosphere (80% O(2)/20% CO(2)) and were evaluated on d 2, 9, and 14 for surface shininess/gloss, shear force, and descriptive sensory attributes. As time in MAP progressed, oxidized… CONTINUE READING

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