Add time:09/27/2019         Source:sciencedirect.com

As new pathogen intervention products come to market, it is important to ensure that they maintain or improve meat quality. Shelf-life and palatability traits were measured for top sirloins enhanced to 110% with solutions containing 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); CNT with a 1% solution of 80% sodium citrate plus 20% Sodium diacetate (cas 126-96-5) (SC + D); or CNT with 2% buffered vinegar (VIN) in the final product. Enhancement solution did not influence color over 7 days of retail display, except VIN was subjectively more red than CNT and SC + D on d 7 and SC + D had less discoloration than CNT on d 7 (P < 0.05). VIN was rated lower (P < 0.05) than CNT for trained sensory tenderness and there was no difference in shear force between treatments. SC + D and VIN show promise for use in beef enhancement solutions, however, further sensory studies are warranted.

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