Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks
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The effect of added commercial beef flavoring on the physical and sensory characteristics of CaCl(2) and lactic acid injected cow meat was investigated. A 10% injection of 0.3 M CaCl(2) and 0.3 M lactic acid into hot-boned top rounds (m. semimembranosus) decreased shear forces over traditional top round steaks. The addition of commercial beef flavoring (4% solution) to the CaCl(2) and lactic acid injection did not alter the resulting pH, cook loss or total aerobic plate count (APC) of injected steaks. However, beef flavoring did increase the beef/brothy and oniony aromatics and salt taste, and decreased the soured and medicinal aromatics and bitter tastes of hot-boned, CaCl(2) and lactic acid injected top round steaks.
author list (cited authors)
Morris, C. A., Theis, R. L., Miller, R. K., Acuff, G. R., & Savell, J. W.
complete list of authors
Morris, CA||Theis, RL||Miller, RK||Acuff, GR||Savell, JW