Linked Life Data

10784185

Source:http://linkedlifedata.com/resource/pubmed/id/10784185

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
2000-6-6
pubmed:abstractText
Beef strip loins (46 U.S. Choice loins and 49 U.S. Select loins) were used to evaluate the potential for enhancing beef tenderness, juiciness, and flavor by injecting fresh cuts with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride. One half of each loin served as an untreated control, and the other half was injected with either distilled water (110% of raw weight) or a solution containing phosphate/lactate/chloride solution (107.5, 110, 112.5, or 115% of raw weight). All phosphate/lactate/chloride solutions were formulated to produce injected product concentrations of .25% sodium tripolyphosphate, .5% sodium chloride, and 2.5% sodium lactate. Ten additional U.S. Select loins were injected to 110% of raw weight with a phosphate-only solution (final product concentration of .25% sodium tripolyphosphate) for comparison with Select loins injected to 110% with phosphate/lactate/chloride and with distilled water. Steaks from each control and treated loin section were cooked to two final internal temperatures (66 degrees C and 77 degrees C) for sensory panel evaluation and shear force measurement. Injection of subprimal cuts with phosphate/lactate/chloride solutions improved tenderness (P < .05), juiciness (P < .05), and cooked beef flavor (P < .10) of strip loin steaks and was especially effective for maintaining tenderness and juiciness of steaks cooked to the higher final internal temperature. Injection of Select loins with a solution containing only sodium tripolyphosphate was not effective for improving beef tenderness or juiciness and tended to impart off-flavors characterized by sensory panelists as soapy and sour. Injection of fresh cuts with phosphate/lactate/chloride solutions could assist the beef industry's efforts to improve product quality and consistency.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0021-8812
pubmed:author
pubmed:issnType
Print
pubmed:volume
78
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
952-7
pubmed:dateRevised
2003-11-14
pubmed:meshHeading
pubmed:year
2000
pubmed:articleTitle
Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.
pubmed:affiliation
Department of Animal Sciences, Colorado State University, Fort Collins 80523, USA.
pubmed:publicationType
Journal Article