Title

Palatability of Beef Steaks Marinated with Solutions of Calcium Chloride, Phosphate, and (or) Beef-Flavoring

Author Info

J. A. Scanga, Colorado State University - Fort Collins
R. J. Delmore Jr., Colorado State University - Fort CollinsFollow
R. P. Ames, Colorado State University - Fort Collins
K. E. Belk, Colorado State University - Fort Collins
J. D. Tatum, Colorado State University - Fort Collins
G. C. Smith, Colorado State University - Fort Collins

Recommended Citation

Postprint version. Published in Meat Science, Volume 55, Issue 4, August 1, 2000, pages 397-401.

NOTE: At the time of publication, the author Robert J. Delmore was not yet affiliated with Cal Poly.

The definitive version is available at https://doi.org/10.1016/S0309-1740(99)00168-0.

Abstract

This study evaluated the efficacy of marination for increasing consumer acceptability of beef. Top-sirloin steaks from 28 USDA select steers were randomly assigned to one of six marination treatments: control (CT), 150 mM calcium chloride (CA), 10% solution of beef-flavoring/seasoning mixture (FL), CA and FL (CF), 2.5% sodium phosphate and FL (PF), and tap water (TW). Steaks were marinated in vacuum pouches, aged for 7 days, cooked to 70°C and evaluated by a trained sensory panel. Marination with CA did not affect tenderness ratings, but increased (P

Disciplines

Animal Sciences

Copyright

2000 Elsevier