• beef;
  • strip loin;
  • organic acid;
  • microstructure;
  • tenderness


Beef strip loins were cut into halves and one-half sprayed with a 2% lactic and acetic acid mixture (v/v) and corresponding halves used as controls. Strip loins were stored at – 1°C for 0, 7, 14, 28, 56, 84, or 112 days and evaluated for sensory and microstructural properties. Cooking loss and Hunter color ‘L’ values decreased (P<0.01) and thiobarbituric acid reactive substances (TBARS) increased (P<0.01) over 112 days. No differences (P>0.05) were detected for cooking loss, shear force, TBARS, or Hunter color values between treatments. Flavor intensity increased (P<0.05) over time; however, no other sensory differences (P>0.05) were noted for storage time or acid treatment. Organic acids appeared to denature muscle microstructure without having any effects on physical and sensory attributes.