Muscle Microstructure and Sensory Attributes of Organic Acid-Treated Beef Strip Loins

Authors

  • W.B. MIKEL,

    1. Author Mikel is with the Dept. of Animal&Dairy Sciences, Auburn University, AL 38649. Author Goddard is presently with Kal-Kan, and author Bradford is with Cryovac, Duncan, South Carolina. Address all communications to Dr. W.B. Mikel.
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  • B.L. GODDARD,

    1. Author Mikel is with the Dept. of Animal&Dairy Sciences, Auburn University, AL 38649. Author Goddard is presently with Kal-Kan, and author Bradford is with Cryovac, Duncan, South Carolina. Address all communications to Dr. W.B. Mikel.
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  • D.D. BRADFORD

    1. Author Mikel is with the Dept. of Animal&Dairy Sciences, Auburn University, AL 38649. Author Goddard is presently with Kal-Kan, and author Bradford is with Cryovac, Duncan, South Carolina. Address all communications to Dr. W.B. Mikel.
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ABSTRACT

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.

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