SODIUM LACTATE EFFECT ON SENSORY CHARACTERISTICS, COOKED MEAT COLOR AND CHEMICAL-COMPOSITION Academic Article

abstract

• Cooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0C. Cooking yields and chemical composition were determined initially, while changes in sensory attributes, WarnerBratzler 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 addition of sodium lactate, and flavor deterioration during storage was minimized. Palatability was improved by adding 1% sodium lactate, but beyond 1 to 2% it did not further improve. Changes in cooked meat tenderness were verified by WarnerBratzler shear force measurements. Copyright 1991, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell
• Miller, Rhonda

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• PAPADOPOULOS, L. S., MILLER, R. K., RINGER, L. J., & CROSS, H. R.

citation count

• 93

complete list of authors

• PAPADOPOULOS, LS||MILLER, RK||RINGER, LJ||CROSS, HR

publication date

• January 1991

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1991.tb05343.x

start page

• 621

end page

• &

volume

• 56

issue

• 3

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1991.tb05343.x