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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
8
|
| pubmed:dateCreated |
1996-12-5
|
| pubmed:abstractText |
The objectives of these experiments were to determine 1) the most effective vitamin C concentration to stabilize color of beef cuts during retail display and 2) the effect on color of incorporating vitamin C into a calcium chloride (CaCl2) injection solution. Top round cuts (semimembranosus and adductor) were injected with 5% by weight of a 0, .25, .5, 1, 2, or 4% sodium ascorbate solution (Exp. 1) or a 0, .5, 1, or 1.5% sodium ascorbate solution (Exp. 2). In Exp. 1, vitamin C resulted in more (P < .05) stable lean color during 9 degrees C display, and .5, 1, and 2% vitamin C were most (P < .05) effective. In Exp. 2, all concentrations of vitamin C maintained redder (P < .05) steaks after 3, 5, and 7 d of display than control steaks and had a lower (P < .05) percentage of surface discoloration after 5 and 7 d of display at 1 degree C. Experiment 3 used beef bottom round cuts (biceps femoris) to compare control, vitamin C- (1%), CaCl2-(200 mM) and vitamin C + CaCl2-treated steaks displayed at 1 degree C. Calcium chloride-treated steaks were more (P < .05) brown and had a higher (P < .05) percentage of surface discoloration on d 5 and 7 than control steaks, whereas steaks treated with vitamin C or vitamin C + CaCl2 were more (P < .05) red and had lower (P < .05) discoloration on d 5 and 7 than control steaks. Vitamin C can be injected into beef subprimals to enhance lean color stability and extend retail display life. Vitamin C also can be used in combination with CaCl2 to offset potential color deterioration, after 5 d of display, due to salt-induced oxidation.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:month |
Aug
|
| pubmed:issn |
0021-8812
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
74
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
1846-53
|
| pubmed:dateRevised |
2003-11-14
|
| pubmed:meshHeading |
pubmed-meshheading:8856439-Animals,
pubmed-meshheading:8856439-Ascorbic Acid,
pubmed-meshheading:8856439-Calcium Chloride,
pubmed-meshheading:8856439-Cattle,
pubmed-meshheading:8856439-Dose-Response Relationship, Drug,
pubmed-meshheading:8856439-Drug Synergism,
pubmed-meshheading:8856439-Female,
pubmed-meshheading:8856439-Food Technology,
pubmed-meshheading:8856439-Food-Processing Industry,
pubmed-meshheading:8856439-Injections, Intramuscular,
pubmed-meshheading:8856439-Meat,
pubmed-meshheading:8856439-Muscle, Skeletal,
pubmed-meshheading:8856439-Temperature
|
| pubmed:year |
1996
|
| pubmed:articleTitle |
Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color.
|
| pubmed:affiliation |
Roman L. Hruska U.S. Meat Animal Research Center, ARS, USDA, Clay Center, NE 68933-0166, USA.
|
| pubmed:publicationType |
Journal Article
|