Article citationsMore>>
K. L. Voges, C. L. Mason, J. C. Brooks, R. J. Delmore, D. B. Griffin, D. S. Hale, W. R. Henning, D. D. Johnson, C. L. Lorenzen, R. J. Maddock, R. K. Miller, J. B. Morgan, B. E. Baird, B. L. Gwartney and J. W. Savell, “National Beef Tenderness Survey 2006: Assessment of WarnerBratzler Shear and Sensory Panel Ratings for Beef from US Retail and Foodservice Establishments,” Meat Science, Vol. 77, No. 3, 2007, pp. 357-364.
doi:10.1016/j.meatsci.2007.03.024
has been cited by the following article:
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TITLE:
Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Quality Attributes of Enhanced Beef Top Rounds
AUTHORS:
Amudhan Ponrajan, Mark A. Harrison, Timothy D. Pringle, Jacob R. Segers, Bradley K. Lowe, Russell O. McKeith, Alexander M. Stelzleni
KEYWORDS:
Beef; Enhancement; Quality; Sensory; Shelf-Life
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.3 No.3,
March
21,
2012
ABSTRACT: The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D); or CNT with 2% buffered vinegar (VIN) in the final product. SC + D and VIN had less (P 0.05). However, SC + D had lower (P 0.05) for all enhancement solutions within each day. After 7 days of retail display, SC + D retarded (P
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