Muscle microstructure and sensory attributes of organic acid-treated beef strip loins

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 degree C for 0, 7, 14, 23, 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