Texas Tech University Manuscript No. T-5-266.
Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1274–1277, September 1990
How to Cite
WHEELER, T.L., SEIDEMAN, S.C., DAVIS, G.W. and ROLAN, T.L. (1990), Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks. Journal of Food Science, 55: 1274–1277. doi: 10.1111/j.1365-2621.1990.tb03914.x
Mention of a trade name proprietary product or specific equipment does not constitute a guarantee or warranty of the product by Taxas Tech University or the USDA and does not imply its approval to the exclusion of other products that also may be suitable.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/15/89; revised 10/16/89; accepted 10/17/89.
The effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks.