The Experts below are selected from a list of 306 Experts worldwide ranked by ideXlab platform
R.a. Monderen - One of the best experts on this subject based on the ideXlab platform.
-
effects of potassium Lactate Sodium chloride and Sodium acetate on surface shininess gloss and sensory properties of injection enhanced beef strip loin steaks
Meat Science, 2006Co-Authors: R.c. Knock, Melvin C. Hunt, M. Seyfert, Michael E. Dikeman, John A. Unruh, James J. Higgins, R A Mancini, R.a. MonderenAbstract:The objective was to determine the effects of potassium Lactate (0% or 1.5%; KL), Sodium chloride (0.3% or 0.6%), and Sodium acetate (0% or 0.1%) on injection-enhanced (8.5% pump), beef strip-loin steaks. All treatments contained 0.3% phosphate and 0.058% rosemary. Steaks were packaged in a high-oxygen modified atmosphere (80% O2/20% CO2) and were evaluated on d 2, 9, and 14 for surface shininess/gloss, shear force, and descriptive sensory attributes. As time in MAP progressed, oxidized, stale, and rancid flavours increased (P < 0.05) and surface shininess/gloss decreased (P < 0.05). Brown-roasted and beef flavours were most intense (P < 0.05) on d 9. Using KL increased (P < 0.05) brown-roasted and beef flavours and limited rancid flavour. Sodium acetate decreased (P < 0.05) shear force. Adding more salt increased salty and rancid flavours (P < 0.05). Sodium acetate and KL both improve sensory attributes of injection-enhanced beef.
-
Effects of potassium Lactate, Sodium chloride, and Sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks.
Meat science, 2006Co-Authors: R.c. Knock, Melvin C. Hunt, Richard A. Mancini, M. Seyfert, Michael E. Dikeman, John A. Unruh, James J. Higgins, R.a. MonderenAbstract:The objective was to determine the effects of potassium Lactate (0% or 1.5%; KL), Sodium chloride (0.3% or 0.6%), and Sodium acetate (0% or 0.1%) on injection-enhanced (8.5% pump), beef strip-loin steaks. All treatments contained 0.3% phosphate and 0.058% rosemary. Steaks were packaged in a high-oxygen modified atmosphere (80% O2/20% CO2) and were evaluated on d 2, 9, and 14 for surface shininess/gloss, shear force, and descriptive sensory attributes. As time in MAP progressed, oxidized, stale, and rancid flavours increased (P < 0.05) and surface shininess/gloss decreased (P < 0.05). Brown-roasted and beef flavours were most intense (P < 0.05) on d 9. Using KL increased (P < 0.05) brown-roasted and beef flavours and limited rancid flavour. Sodium acetate decreased (P < 0.05) shear force. Adding more salt increased salty and rancid flavours (P < 0.05). Sodium acetate and KL both improve sensory attributes of injection-enhanced beef.
-
Effects of potassium Lactate, Sodium chloride, Sodium tripolyphosphate, and Sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks
Meat science, 2006Co-Authors: R.c. Knock, Melvin C. Hunt, Richard A. Mancini, M. Seyfert, Michael E. Dikeman, John A. Unruh, James J. Higgins, R.a. MonderenAbstract:Abstract This study determined the effects of potassium Lactate (KL), Sodium chloride, Sodium tripolyphosphate, and Sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Enhancement solutions (8.5% pump) contained combinations of KL (0% or 1.5%), Sodium chloride (0.3% or 0.6%), Sodium tripolyphosphate (0% or 0.3%), and Sodium acetate (0% or 0.1%). Steaks were packaged in a high-oxygen modified atmosphere (80% O 2 /20% CO 2 ). Steaks with KL or KL and Sodium acetate were darker but more colour stable ( P P P P P > 0.05). Both KL and Sodium acetate improved visual appearance of injection-enhanced beef rib steaks, whereas the greater salt level were detrimental.
M.s. Brewer - One of the best experts on this subject based on the ideXlab platform.
-
The effects of shelf-life enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using recycled solutions
Meat science, 2006Co-Authors: R.a. Wicklund, D.d. Paulson, M.c. Rojas, M.s. BrewerAbstract:The objective of this study was to evaluate the efficacy of shelf-life enhancers (Sodium Lactate [SL] or Sodium Lactate+Sodium diacetate [SLDA]) on limiting the growth of Escherichia coli K12 in needle-injecting surface-contaminated beef strip steaks with recycled enhancement solutions. Strip loins were injected to 10% over initial weight. SLDA was most effective in controlling bacterial growth followed by SL alone. The salt/phosphate combination in the enhancement solution was ineffective. SL decreased a(∗) (less red) and b(∗) values (less yellow) of the steaks compared to the salt/phosphate control. SLDA decreased L(∗) values compared to SL alone. SL and SLDA were equally effective in reducing purge loss from the steaks. Steaks enhanced with a "fresh" enhancement solution had higher a(∗) values (more red) and higher E. coli contamination levels than steaks enhanced with recycled solutions. Recycling did not affect L(∗) value, b(∗) value, or purge loss.
-
Effects of Shelf‐Life Enhancers on E. coli K12 Survival in Solutions Used to Enhance Beef Strip Steaks
Journal of Food Science, 2006Co-Authors: R.a. Wicklund, D.d. Paulson, M.c. Rojas, M.s. BrewerAbstract:The objective of this study was to evaluate the effects of enhancement solutions containing Sodium Lactate or Sodium Lactate/Sodium diacetate on E. coli K12 transmission to beef strip steaks and in purge. Solutions containing salt, phosphate, and shelf-life enhancers were injected to 10% over initial weight of the steaks. Lactate or Lactate/diacetate addition to a solution inoculated with 6 log10E. coli K12 CFU/mL was equally effective in limiting growth resulting in a 1-2 log10 CFU/g reduction when compared to salt/phosphate in steaks. When inoculation level was 3 log10 CFU/mL in the enhancement solution, microbial growth was detectable only in the purge of steaks enhanced with salt/phosphate only. Lactate increased CIE L* value and b* and decreased a* values when compared to the control. Lactate-/diacetate-containing solutions decreased L* values when compared to Lactate alone. Lactate/diacetate also reduced purge loss from steaks compared to Lactate and salt/phosphate solutions.
-
Sodium Lactate/Sodium POLYPHOSPHATE EFFECTS ON OXIDATION IN PRECOOKED FROZEN PORK PATTIES
Journal of Muscle Foods, 1999Co-Authors: C. Wang, M.s. BrewerAbstract:The objective of this study was to evaluate Sodium Lactate (SL; 0, 1, 2 or 3%) and Sodium polyphosphate (SP; 0, 0.1, 0.2 or 0.3%) effects on lipid oxidation and color characteristics of precooked pork patties during frozen storage. Ground pork was mixed with SL and/or SP, stuffed, frozen, sliced and cooked from the frozen state, packaged and held frozen for 14 weeks. Samples containing SP had lower TBARS, regardless of SL content. SL decreased pH, a* and b* values and red color (R630–R580). L* value, hue angle, pork flavor, saltiness, and juiciness increased as SL increased. A moderate correlation occurred between SL and TBARS. SP decreased hue angle, cook loss, and rancid flavor and increased pH, b* value, pork flavor, saltiness, and juiciness. Storage time decreased a* value, red color and juiciness, while saltiness, alkalinity, and rancid flavor scores increased. Based on both physical and sensory characteristics, optimum combinations appear to be 3% SL and 0.2–0.3% SP.
-
Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle.
Meat science, 1998Co-Authors: W.t. Banks, C. Wang, M.s. BrewerAbstract:The objective of this study was to evaluate the effects of Sodium Lactate/Sodium tripolyphosphate pump combinations on the characteristics of pork loins. The product was manufactured to simulate fresh pumped pork loins currently available in the retail market. Paired fresh pork loins (longissimus muscle), pumped to contain 0, 1 or 2% Sodium Lactate (SL) and/or 0, 0·2 or 0·4% Sodium tripolyphosphate (STP) were vacuum packaged and stored at 4°C for 28 days. In pork containing 0·4% STP, samples with 1 or 2% SL had lower pH values than those with 0% SL. Pork containing 1 or 2% SL generally had lower aerobic plate counts than those with 0% SL. Pork with 0·4% STP was darker (lower L* value) and redder (higher a* value) than that with 0 or 0·2% STP. When aerobic plate counts and color characteristics are used as the criteria, the optimum SL/STP combination for solutions used to pump fresh pork loins that are vacuum packaged and held under refrigeration was 1% SL with 0·2% STP.
R.c. Knock - One of the best experts on this subject based on the ideXlab platform.
-
effects of potassium Lactate Sodium chloride and Sodium acetate on surface shininess gloss and sensory properties of injection enhanced beef strip loin steaks
Meat Science, 2006Co-Authors: R.c. Knock, Melvin C. Hunt, M. Seyfert, Michael E. Dikeman, John A. Unruh, James J. Higgins, R A Mancini, R.a. MonderenAbstract:The objective was to determine the effects of potassium Lactate (0% or 1.5%; KL), Sodium chloride (0.3% or 0.6%), and Sodium acetate (0% or 0.1%) on injection-enhanced (8.5% pump), beef strip-loin steaks. All treatments contained 0.3% phosphate and 0.058% rosemary. Steaks were packaged in a high-oxygen modified atmosphere (80% O2/20% CO2) and were evaluated on d 2, 9, and 14 for surface shininess/gloss, shear force, and descriptive sensory attributes. As time in MAP progressed, oxidized, stale, and rancid flavours increased (P < 0.05) and surface shininess/gloss decreased (P < 0.05). Brown-roasted and beef flavours were most intense (P < 0.05) on d 9. Using KL increased (P < 0.05) brown-roasted and beef flavours and limited rancid flavour. Sodium acetate decreased (P < 0.05) shear force. Adding more salt increased salty and rancid flavours (P < 0.05). Sodium acetate and KL both improve sensory attributes of injection-enhanced beef.
-
Effects of potassium Lactate, Sodium chloride, and Sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks.
Meat science, 2006Co-Authors: R.c. Knock, Melvin C. Hunt, Richard A. Mancini, M. Seyfert, Michael E. Dikeman, John A. Unruh, James J. Higgins, R.a. MonderenAbstract:The objective was to determine the effects of potassium Lactate (0% or 1.5%; KL), Sodium chloride (0.3% or 0.6%), and Sodium acetate (0% or 0.1%) on injection-enhanced (8.5% pump), beef strip-loin steaks. All treatments contained 0.3% phosphate and 0.058% rosemary. Steaks were packaged in a high-oxygen modified atmosphere (80% O2/20% CO2) and were evaluated on d 2, 9, and 14 for surface shininess/gloss, shear force, and descriptive sensory attributes. As time in MAP progressed, oxidized, stale, and rancid flavours increased (P < 0.05) and surface shininess/gloss decreased (P < 0.05). Brown-roasted and beef flavours were most intense (P < 0.05) on d 9. Using KL increased (P < 0.05) brown-roasted and beef flavours and limited rancid flavour. Sodium acetate decreased (P < 0.05) shear force. Adding more salt increased salty and rancid flavours (P < 0.05). Sodium acetate and KL both improve sensory attributes of injection-enhanced beef.
-
Effects of potassium Lactate, Sodium chloride, Sodium tripolyphosphate, and Sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks
Meat science, 2006Co-Authors: R.c. Knock, Melvin C. Hunt, Richard A. Mancini, M. Seyfert, Michael E. Dikeman, John A. Unruh, James J. Higgins, R.a. MonderenAbstract:Abstract This study determined the effects of potassium Lactate (KL), Sodium chloride, Sodium tripolyphosphate, and Sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Enhancement solutions (8.5% pump) contained combinations of KL (0% or 1.5%), Sodium chloride (0.3% or 0.6%), Sodium tripolyphosphate (0% or 0.3%), and Sodium acetate (0% or 0.1%). Steaks were packaged in a high-oxygen modified atmosphere (80% O 2 /20% CO 2 ). Steaks with KL or KL and Sodium acetate were darker but more colour stable ( P P P P P > 0.05). Both KL and Sodium acetate improved visual appearance of injection-enhanced beef rib steaks, whereas the greater salt level were detrimental.
S A Quilo - One of the best experts on this subject based on the ideXlab platform.
-
microbial instrumental color and sensory characteristics of inoculated ground beef produced using potassium Lactate Sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions
Meat Science, 2010Co-Authors: S A Quilo, Fred W. Pohlman, P N Diasmorse, A H Brown, Philip G Crandall, R P StoryAbstract:Abstract Effectiveness of multiple antimicrobial interventions on ground beef microbial, instrumental color and sensory attributes through display was evaluated. Beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either: (1) 3% potassium Lactate followed by 4% Sodium metasilicate (KN); (2) 4% Sodium metasilicate followed by 3% potassium Lactate (NK); (3) 200-ppm peroxyacetic acid followed by 3% potassium Lactate (PK); (4) 200-ppm peroxyacetic acid followed by 4% Sodium metasilicate (PN); or control (CON). Trimmings were ground, packaged and sampled on days 0–7 of display for EC, ST, coliforms, aerobic plate count, instrumental color and sensory characteristics. Only PK reduced ( P P a *), contained more ( P P
-
Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium Lactate, Sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions.
Meat science, 2009Co-Authors: S A Quilo, Fred W. Pohlman, A H Brown, Philip G Crandall, P.n. Dias-morse, R P StoryAbstract:Effectiveness of multiple antimicrobial interventions on ground beef microbial, instrumental color and sensory attributes through display was evaluated. Beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either: (1) 3% potassium Lactate followed by 4% Sodium metasilicate (KN); (2) 4% Sodium metasilicate followed by 3% potassium Lactate (NK); (3) 200-ppm peroxyacetic acid followed by 3% potassium Lactate (PK); (4) 200-ppm peroxyacetic acid followed by 4% Sodium metasilicate (PN); or control (CON). Trimmings were ground, packaged and sampled on days 0-7 of display for EC, ST, coliforms, aerobic plate count, instrumental color and sensory characteristics. Only PK reduced (P
-
The impact of single antimicrobial intervention treatment with potassium Lactate, Sodium metasilicate, peroxyacetic acid, and acidified Sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics
Meat science, 2009Co-Authors: S A Quilo, Fred W. Pohlman, A H Brown, Philip G Crandall, P.n. Dias-morse, R.t. Baublits, J.l. AparicioAbstract:Abstract The effect of using potassium Lactate, Sodium metasilicate, acidified Sodium chlorite, or peroxyacetic acid as a single antimicrobial intervention on ground beef instrumental color, sensory color and odor characteristics, and lipid oxidation was evaluated. Prior to grinding, beef trimmings (90/10) were treated with 3% potassium Lactate (KL), 4% Sodium metasilicate (NMS), 200-ppm peroxyacetic acid (PAA), 1000-ppm acidified Sodium chlorite (ASC), or left untreated (CON). Ground beef under simulated retail display was measured at 0, 1, 2, 3, and 7 of display for instrumental color, sensory characteristics, TBARS values, and pH to evaluate the impact of the treatments. The KL, NMS, PAA, and ASC were redder ( a ∗ ; P P P
-
Effects of potassium Lactate, Sodium metasilicate, peroxyacetic acid, and acidified Sodium chlorite on physical, chemical, and sensory properties of ground beef patties.
Meat science, 2008Co-Authors: S A Quilo, Fred W. Pohlman, A H Brown, Philip G Crandall, P.n. Dias-morse, R.t. Baublits, J.l. AparicioAbstract:Abstract Beef trimmings were treated with 3% potassium Lactate (KL), 4% Sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified Sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Under simulated retail display, instrumental color, sensory characteristics, TBARS, pH, and Lee–Kramer shear force were measured to evaluate the impact of the treatments on the quality attributes. The NMS and PAA patties were redder ( a ∗ , P P P > 0.05) off odor to CON on days 0–3. The NMS and PAA treated patties had lower ( P
J B Morgan - One of the best experts on this subject based on the ideXlab platform.
-
injection of Sodium chloride Sodium tripolyphosphate and Sodium Lactate improves warner bratzler shear and sensory characteristics of pre cooked inside round roasts
Meat Science, 2003Co-Authors: M R Mcgee, J C Brooks, K L Henry, J B MorganAbstract:Paired inside rounds (n=30 pairs) were removed from randomly selected USDA Select quality grade carcasses to examine the effects of injecting a solution of Sodium Lactate, Sodium tripolyphosphate, and Sodium chloride on Warner–Bratzler shear force, cooking loss, lipid oxidation, and sensory characteristics of pre-cooked beef. Injected treatments were more tender (P<0.05) than control products, as measured by Warner–Bratzler shear force and consumer sensory panel ratings. Injected treatments had lower (P<0.01) cooking and re-heating loss percentages when compared to control samples. Lipid oxidation in injected treated samples was significantly reduced as compared to control meat samples. Results of lipid oxidation also revealed that 14-day samples were less (P<0.01) than 0-day samples. Results of this experiment have shown that injection of this solution enhanced sensory panel characteristics, and decreased WBS values and cooking loss.
-
Injection of Sodium chloride, Sodium tripolyphosphate, and Sodium Lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts.
Meat science, 2003Co-Authors: M R Mcgee, J C Brooks, K L Henry, F. K. Ray, J B MorganAbstract:Paired inside rounds (n=30 pairs) were removed from randomly selected USDA Select quality grade carcasses to examine the effects of injecting a solution of Sodium Lactate, Sodium tripolyphosphate, and Sodium chloride on Warner–Bratzler shear force, cooking loss, lipid oxidation, and sensory characteristics of pre-cooked beef. Injected treatments were more tender (P
