Sodium lactate effect on sensory characteristics cooked meat color and chemical composition

@inproceedings{Papadopoulos1991SodiumLE,
  title={Sodium lactate effect on sensory characteristics cooked meat color and chemical composition},
  author={L. S. Papadopoulos and Rhonda K. Miller and L. J. Ringer and Heather R. Cross},
  year={1991}
}
Cooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0°C. Cooking yields and chemical composition were determined initially, while changes in sensory attributes, Warner-Bratzler shear force and color were evaluated after 0, 14, 28, 42, 56, 70 and 84 days storage. Increasing sodium lactate resulted in higher cooking yields and darker, redder color with less gray surface area. Flavor notes associated with fresh beef were enhanced by… CONTINUE READING

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