Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2
| Autor: | Jason K. Apple, M. D. Wharton, J. F. Meullenet, J. W. S. Yancey, J.T. Sawyer |
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| Rok vydání: | 2011 |
| Předmět: | |
| Zdroj: | Journal of Animal Science. 89:4207-4220 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.2527/jas.2011-4147 |
| Popis: | Two experiments were conducted to compare the effects of enhancing dark-cutting (DC) strip loins with lactic acid (LAC) on fresh and cooked beef color, as well as sensory attributes, with nonenhanced, normal pH strip loins (CH). Strip loins, with an average ultimate pH of 6.70 ± 0.11 (Exp. 1) and 6.78 ± 0.11 (Exp. 2), were cut into 2 equal-length sections, and DC sections were randomly assigned as either nonenhanced DC or DC enhanced with 0.15 (Exp. 1), 0.35 (Exp. 1 and 2), or 0.50% (Exp. 2) LAC at a target of either 105 (Exp. 1) or 112% (Exp. 2) of the raw product weight. Enhancement with 0.15 and 0.35% LAC did not (P > 0.05) affect postenhancement pH of DC strip loins when enhanced at a target of 105% (Exp. 1); however, postenhancement pH was reduced (P 0.05) to those of CH strip loin sections (Exp. 2). In Exp. 1, raw steaks from CH strip loins had greater (P 0.05) differ when cooked to 71°C in Exp. 2. Fresh and cooked color of DC beef was only minimally altered when enhanced with 0.35% LAC at 105% of the fresh product weight; however, when DC beef was enhanced with 0.35 and 0.50% LAC at a target of 112%, fresh and cooked color were improved close to that of CH beef. Because the persistent red or pink cooked color of DC was virtually eliminated by 0.50% LAC enhancement, LAC-enhanced DC beef may be suitable for food-service markets; however, the raw or fresh color results of Exp. 2 suggested that the fresh color of DC beef can be improved to the color of normal pH beef by postmortem acidification, leading to the possible recoupment of most, if not all, of the lost value associated with DC beef. |
| Databáze: | OpenAIRE |
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