Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks

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dc.contributor.author Lawrence, T.E.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Dikeman, Michael E.
dc.contributor.author Kastner, Curtis L.
dc.contributor.author Marsden, James L.
dc.date.accessioned 2010-08-06T21:23:33Z
dc.date.available 2010-08-06T21:23:33Z
dc.date.issued 2010-08-06T21:23:33Z
dc.identifier.uri http://hdl.handle.net/2097/4580
dc.description.abstract Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by weight) with three calcium salts at three molar concentrations, a distilled water control, and a non-marinated control. The effects of calcium salt and concentration were tested for retail display color life, tenderness and sensory traits, and microbial growth. Calcium lactate marinated steaks had longer color life and less microbial growth than those treated with calcium chloride or calcium ascorbate. Increasing molar concentration (.1M to .2M to .3M) caused faster color deterioration, and did not significantly improve microbial inhibition. All calcium treatments improved tenderness; however, calcium chloride treatments induced off-flavors. Considering a whole system approach that accounts for color life, microbial inhibition, shear force, and sensory traits, we recommend injecting beef longissimus with 10% of a .1M solution of calcium lactate, and do not recommend other calcium salts or concentrations. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2002 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 02-318-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890 en_US
dc.subject Beef en_US
dc.subject Marination en_US
dc.subject Calcium en_US
dc.subject Color life en_US
dc.subject Tenderness en_US
dc.subject Microbial inhibition en_US
dc.subject Loin steaks en_US
dc.title Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks en_US
dc.type Conference paper en_US
dc.date.published 2002 en_US
dc.citation.epage 105 en_US
dc.citation.spage 102 en_US
dc.description.conference Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 en_US
dc.contributor.authoreid mdikeman en_US
dc.contributor.authoreid ckastner en_US
dc.contributor.authoreid jmarsden en_US

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