Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.

摘要: In 2 experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color fresh cooked steaks. Exp. 1 2, each DC (mean = 6.57 6.65, respectively) normal-pH, low USDA Choice (CH; mean 5.48 5.51, loin was cut into equal-length sections, sections injected 111% raw section weight with 3.5 5.0 (Exp. 1) or 2.0 2) solutions made by mixing acid in either 0.05% orthophosphate (PO) solution tap water (HO) base 0.5% PO tripolyphosphate 2). After enhancement, steaks, which assigned 5 d simulated retail display 71°C for measurement. Postenhancement steaks enhanced did not ( ≥ 0.180) differ from that nonenhanced but linearly decreased < 0.001) as Even though scores increased enhancement over untreated during first 3 display, steak never approached CH When compared received lower scores, whereas enhancing 2.5 produced degree-of-doneness similar 0.113) those Results indicated solutions, regardless solution, insufficient improve beef; however, effectively eliminated persistent red typically associated comparable normal-pH beef.