The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks
The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect ( P > 0.05) of time between enhancement and when steaks were cut on surface sheen. Beef temperature...
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| Veröffentlicht in: | Meat science 2011-05, Vol.88 (1), p.151-157 |
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| creator | Holmer, S.F. McFarlane, B.J. McKeith, F.K. Killefer, J. |
| description | The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect (
P
>
0.05) of time between enhancement and when steaks were cut on surface sheen. Beef temperature less than 0
°C prior to enhancement, resulted in less (
P
≤
0.05) sheen and less retained pump (
P
≤
0.05) than beef greater than 2
°C. Removal of phosphate from the brine resulted in lower (
P
≤
0.05) sheen, and the addition of lactate decreased (
P
≤
0.05) sheen but resulted in less (
P
≤
0.05) retained pump. Sheen was correlated (
P
≤
0.05) with pump uptake (r
=
0.58) and pH (r
=
−
0.29). Results indicate that surface sheen can be significantly affected by ingredients used, but caution must be taken as retained brine and pH can also be affected, causing secondary influences on instrumental and visual traits. |
| doi_str_mv | 10.1016/j.meatsci.2010.12.016 |
| format | Article |
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P
>
0.05) of time between enhancement and when steaks were cut on surface sheen. Beef temperature less than 0
°C prior to enhancement, resulted in less (
P
≤
0.05) sheen and less retained pump (
P
≤
0.05) than beef greater than 2
°C. Removal of phosphate from the brine resulted in lower (
P
≤
0.05) sheen, and the addition of lactate decreased (
P
≤
0.05) sheen but resulted in less (
P
≤
0.05) retained pump. Sheen was correlated (
P
≤
0.05) with pump uptake (r
=
0.58) and pH (r
=
−
0.29). Results indicate that surface sheen can be significantly affected by ingredients used, but caution must be taken as retained brine and pH can also be affected, causing secondary influences on instrumental and visual traits.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2010.12.016</identifier><identifier>PMID: 21236587</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Beef ; Biological and medical sciences ; Cattle ; Cold Temperature ; Enhancement ; Food industries ; Food Packaging - methods ; Fundamental and applied biological sciences. Psychology ; Humans ; Lactic Acid - metabolism ; Meat - analysis ; Meat and meat product industries ; Multivariate Analysis ; Muscle, Skeletal - metabolism ; Phosphates - metabolism ; Salts ; Surface sheen</subject><ispartof>Meat science, 2011-05, Vol.88 (1), p.151-157</ispartof><rights>2010 The American Meat Science Association</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c366t-872e51a2a7877267e9b952a3495275d501da5cfc9e92cb158bad01187c5666d43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174010004468$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23872583$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21236587$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Holmer, S.F.</creatorcontrib><creatorcontrib>McFarlane, B.J.</creatorcontrib><creatorcontrib>McKeith, F.K.</creatorcontrib><creatorcontrib>Killefer, J.</creatorcontrib><title>The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect (
P
>
0.05) of time between enhancement and when steaks were cut on surface sheen. Beef temperature less than 0
°C prior to enhancement, resulted in less (
P
≤
0.05) sheen and less retained pump (
P
≤
0.05) than beef greater than 2
°C. Removal of phosphate from the brine resulted in lower (
P
≤
0.05) sheen, and the addition of lactate decreased (
P
≤
0.05) sheen but resulted in less (
P
≤
0.05) retained pump. Sheen was correlated (
P
≤
0.05) with pump uptake (r
=
0.58) and pH (r
=
−
0.29). Results indicate that surface sheen can be significantly affected by ingredients used, but caution must be taken as retained brine and pH can also be affected, causing secondary influences on instrumental and visual traits.</description><subject>Animals</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Cold Temperature</subject><subject>Enhancement</subject><subject>Food industries</subject><subject>Food Packaging - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Lactic Acid - metabolism</subject><subject>Meat - analysis</subject><subject>Meat and meat product industries</subject><subject>Multivariate Analysis</subject><subject>Muscle, Skeletal - metabolism</subject><subject>Phosphates - metabolism</subject><subject>Salts</subject><subject>Surface sheen</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkcuOFCEUQInROO3oJ6hsjKtueRQFtTJm4iuZxIUza0JRl2naKmihahKX_rm37FaXbiC5nPs6EPKcsx1nvH1z2E3g5urjTrA1JnYYfUA23Gi5bbg0D8mGSdZtuW7YBXlS64ExxqUwj8mF4EK2yugN-XmzBwohgJ9pDvRYsodaY7qjM_h9it8XqNSlgfYlJqAhl2kZ3RxzqjQnOmP2APcw5uME6XeJupTgPNC6B0g0Jgpp75IHLAGAz3OJRzpmfKgzuG_1KXkU3Fjh2fm-JLcf3t9cfdpef_n4-erd9dbLtp23RgtQ3Amnjdai1dD1nRJONnhqNSjGB6d88B10wvdcmd4NjKMNr9q2HRp5SV6f6uKO61aznWL1MI4uQV6qNY1pjZGdRFKdSF9yrQWCPZY4ufLDcmZX-fZgz_LtKt9yYTGKeS_OHZZ-guFv1h_bCLw6A656N4aCXmL9x0lcUpl1gJcnLrhs3V1B5vYrdpKMd1Irw5B4eyIAjd1HKBaHgdVyLPiVdsjxP8P-Anvmr78</recordid><startdate>20110501</startdate><enddate>20110501</enddate><creator>Holmer, S.F.</creator><creator>McFarlane, B.J.</creator><creator>McKeith, F.K.</creator><creator>Killefer, J.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20110501</creationdate><title>The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks</title><author>Holmer, S.F. ; McFarlane, B.J. ; McKeith, F.K. ; Killefer, J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c366t-872e51a2a7877267e9b952a3495275d501da5cfc9e92cb158bad01187c5666d43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Animals</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>Cold Temperature</topic><topic>Enhancement</topic><topic>Food industries</topic><topic>Food Packaging - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Lactic Acid - metabolism</topic><topic>Meat - analysis</topic><topic>Meat and meat product industries</topic><topic>Multivariate Analysis</topic><topic>Muscle, Skeletal - metabolism</topic><topic>Phosphates - metabolism</topic><topic>Salts</topic><topic>Surface sheen</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Holmer, S.F.</creatorcontrib><creatorcontrib>McFarlane, B.J.</creatorcontrib><creatorcontrib>McKeith, F.K.</creatorcontrib><creatorcontrib>Killefer, J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Holmer, S.F.</au><au>McFarlane, B.J.</au><au>McKeith, F.K.</au><au>Killefer, J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2011-05-01</date><risdate>2011</risdate><volume>88</volume><issue>1</issue><spage>151</spage><epage>157</epage><pages>151-157</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect (
P
>
0.05) of time between enhancement and when steaks were cut on surface sheen. Beef temperature less than 0
°C prior to enhancement, resulted in less (
P
≤
0.05) sheen and less retained pump (
P
≤
0.05) than beef greater than 2
°C. Removal of phosphate from the brine resulted in lower (
P
≤
0.05) sheen, and the addition of lactate decreased (
P
≤
0.05) sheen but resulted in less (
P
≤
0.05) retained pump. Sheen was correlated (
P
≤
0.05) with pump uptake (r
=
0.58) and pH (r
=
−
0.29). Results indicate that surface sheen can be significantly affected by ingredients used, but caution must be taken as retained brine and pH can also be affected, causing secondary influences on instrumental and visual traits.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>21236587</pmid><doi>10.1016/j.meatsci.2010.12.016</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2011-05, Vol.88 (1), p.151-157 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_848688393 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animals Beef Biological and medical sciences Cattle Cold Temperature Enhancement Food industries Food Packaging - methods Fundamental and applied biological sciences. Psychology Humans Lactic Acid - metabolism Meat - analysis Meat and meat product industries Multivariate Analysis Muscle, Skeletal - metabolism Phosphates - metabolism Salts Surface sheen |
| title | The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks |
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