We gratefully acknowledge financial support of the National Live Stock and Meat Board, the Michigan Agricultural Experiment Station, and the Michigan Department of Commerce.
Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 597–600, May 1991
How to Cite
STOICK, S.M., GRAY, J.I., BOOREN, A.M. and BUCKLEY, D.J. (1991), Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate. Journal of Food Science, 56: 597–600. doi: 10.1111/j.1365-2621.1991.tb05337.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/19/90; revised 7/26/90; accepted 10/7/90.
Antioxidant activities were evaluated in raw restructured beef steaks stored at −20°C six months and in cooked steaks at 4°C six days. During refrigerated storage, thiobarbituric acid-reactive substances (TBARS) and sensory scores indicated sodium tripolyphosphate (STPP) provided (p<0.01) protection against warmed-over flavor development. No significant differences existed between OR (0.10%)/STPP and TBHQ/STPP, due probably to STPP. During frozen storage, a linear concentration effect of OR existed (p<0.01) for both TBARS values and sensory scores indicating OR was an effective antioxidant which combined with STPP produced an additive protective effect during frozen storage. Hexanal content and phospholipid fatty acid profiles also changed during frozen storage. Correlation coefficients between TBARS values and sensory scores were generally nonsignificant.