Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks. Academic Article uri icon

abstract

  • 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.

published proceedings

  • Meat Sci

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

publication date

  • January 1, 1997 11:11 AM