Aging and enhancement effects on quality characteristics of beef strip steaks

Journal of Food Science

Volumn 70, Issue 3, 2005, Pages S242-S248

  Wicklund, Sarah E ^a   Homco Ryan, Candace ^a   Ryan, Kevin J ^c   McKeith, Floyd K ^a   McFarlane, Brian J ^b   Brewer, M Susan ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b Tyson Fresh Foods Inc   (United States)

^c Tyson Fresh Foods Inc ^*

Author keywords

Aging; Beef; Color; Enhancement; Sensory

Indexed keywords

EID: 17644422812     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07164.x     Document Type: Article

References (26)

1. [AMSA] Am. Meat Sci. Assn. 1995. Research guidelines for cookery, sensory evaluation, and tenderness measurements of fresh meat. Chicago, Ill.: AMSA.
2. Bidner BS, Ellis M, Brewer MS, Champion D, Wilson E, McKeith FK. 1999. Effect of ultimate pH on the quality characteristics of pork. Proceedings of the 52nd Annual Reciprocal Meat Conference; 1999 June 20-4; Stillwater, Okla. Kansas City, Mo.: Am. Meat Sci. Assn.
3. Brewer MS, Jensen J, Prestat C, Zhu LG, McKeith FK. 2002. Visual acceptability and consumer purchase intent of enhanced pork loin roasts. J Muscle Foods 13(1):53-68.
4. Cannon JE, McKeith FK, Martin SE, Novakofski J, Carr TR. 1993. Acceptability and shelf-life of marinated fresh and precooked pork. J Food Sci 58:1249-53.
5. [CIE] Commission Internationale de l'eclairage. 1978. Recommendations on uniform colorspaces - color equations, psychometric color terms. CIE Publ. No. 15 (E-1.3.L) 1 1971 (9TC-1-3). Suppl. 2. Paris: CIE.
6. Detienne NA, Wicker L. 1999. Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins. J Food Sci 64:1042-7.
7. Dransfield E. 1994. Optimisation of tenderisation, aging and tenderness. Meat Sci 36:105-21.
8. Dransfield E, Nute GE, Morttram DS, Rowan TG, Lawrence TLJ. 1985. Pork quality from pigs fed on low glucosinate rapeseed meat: influence of level in the diet, sex, and ultimate pH. J Sci Food Agric 36:546-56.
9. Grey TC, Robinson D, Jones JM. 1978. The effects of broiler chicken of polyphosphate injection during commercial processing. I. Changes in weight and texture. J Food Technol 13:529-40.
10. Griffiths NM, Wilkinson CCL. 1978. The effects of broiler chicken of polyphosphate injection during commercial processing. II. Sensory assessment by consumers and an experienced panel. J Food Technol 13:541-9.
11. Jensen J, Robbins K, Ryan K, Homco-Ryan C, McKeith FK, Brewer M.S. 2003. Enhancement solution effects on color, sensory and shelf life characteristics of enhanced pork I in retail display. J. Food Qual 26(4):271-83.
12. Jensen J, Robbins K, Ryan K, Homco-Ryan C, McKeith FK, Brewer MS. 2002. Effects of the lactic and acetic acid salts on quality characteristics of enhanced pork during retail display. Meat Sci 63(4):501-8.
13. Kerth CR, Miller MF, Ramsey CB. 1995. Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem. J Anim Sci 73:750-6.
14. Morgan JB, Miller RK, Mendez FM, Hale DS, Savell JW. 1991. Using calcium chloride injection to improve tenderness of beef from mature cows. J Anim Sci 69:4469-76.
15. [NAMPA] North American Meat Processors Assn. 1997. The meat buyers guide. Reston, Va.: NAMPA. p 31.
16. Pigott R, Kenney PB, Slider S, Head MK. 2000. Formulation protocol and dicatiorac salts affect protein functionality of model system beef batters. J Food Sci 65:1151-4.
17. Prestat C, Jensen J, McKeith FK, Brewer MS. 2002. Cooking method and endpoint temperature effects on sensory and color characteristics of enhanced pork loin chops. Meat Sci 60:395-400.
18. Robbins K, Jensen J, Ryan KJ, Homco-Ryan C, McKeith FK, Brewer MS. 2002. Enhancement effects on sensory and retail display characteristics of beef rounds. J Muscle Foods 13(4):179-288.
19. Robbins K, Jensen J, Ryan KJ, Homco-Ryan C, McKeith FK, Brewer MS. 2003a. Effects of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation. Meat Sci 64:317-22.
20. Robbins K, Jensen J, Ryan KJ, Homco-Ryan C, McKeith FK, Brewer MS. 2003b. Consumer attitudes toward beef and acceptability of enhanced beef. Meat Sci 65:721-9.
21. Robbins K, Jensen J, Ryan KJ, Homco-Ryan C, McKeith FK, Brewer MS. 2003c. Dietary vitamin E supplementation effects on the color and sensory characteristics fo enhanced beef steaks. Meat Sci 64(3):279-85.
22. SAS Inst. 2002. Statistical analysis software. Version 6.12. Cary, N.C.: SAS Inst.
23. Sheard PR, Nute GR, Richardson RI, Perry A, Taylor AA. 1999. Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking. Meat Sci 51:371-6.
24. Sutton DS, Brewer MS, McKeith FK. 1997. Effects of sodium lactate and sodium phosphate on the physical and sensory characteristics of ed pork loins. J Muscle Foods 8(1):95-104.
25. Van Der Wal PG, Bolink AH, Merkus GSM. 1989. Differences in quality characteristics of normal, PSE, and DFD pork. Meat Sci 41:79-84.
26. Vote DJ, Platter WJ, Tatum JD, Schmidt GR, Belk KE, Smith GC, Speer NC. 2000. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. J Anim Sci 78:952-7.