Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness
The objective of this study was to evaluate seven muscles from cow forequarters, which were selected based on backfat thickness; an indicator of supplemental feed before slaughter: Moderate cover (Moderate ⩾ 0.76 cm) and Thin cover (Thin ⩽ 0.51 cm). In addition, enhancement with a brine solution con...
Gespeichert in:
| Veröffentlicht in: | Meat science 2009-02, Vol.81 (2), p.349-356 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 356 |
|---|---|
| container_issue | 2 |
| container_start_page | 349 |
| container_title | Meat science |
| container_volume | 81 |
| creator | Holmer, S.F. Kutzler, L.W. McKeith, F.K. Killefer, J. |
| description | The objective of this study was to evaluate seven muscles from cow forequarters, which were selected based on backfat thickness; an indicator of supplemental feed before slaughter: Moderate cover (Moderate ⩾ 0.76
cm) and Thin cover (Thin ⩽ 0.51
cm). In addition, enhancement with a brine solution containing either Sodium Chloride or Sodium Citrate was evaluated for differences in shelf-life and meat quality. Moderate carcasses had increased carcass weight, increased fat cover and a lower yield for some of the muscles compared to Thin. However, there were minimal differences for palatability and shelf-life compared to Thin. Trained panelists detected minimal differences between Citrate and Chloride for palatability. Citrate resulted in visually darker steaks, but less discoloration during the display period. Results indicate that while selection of cow carcasses based upon backfat thickness results in minimal quality differences; compared to enhancement with Chloride, Citrate minimally impacts palatability and will extend product shelf-life by reducing discoloration. |
| doi_str_mv | 10.1016/j.meatsci.2008.08.012 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_902807206</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0309174008002921</els_id><sourcerecordid>902807206</sourcerecordid><originalsourceid>FETCH-LOGICAL-c414t-ad1247b20ed674cd814ea4c4abedfc5ca3bdb39b375ec62ef20e4c9f94f6bd403</originalsourceid><addsrcrecordid>eNqFkU1v1DAQhi1ERbeFnwD4gjhlsR3n64SqCgpSpR5Kz9bEHrPeJvFiO6048N_raAMcK43kwzwzfvUMIW8523LG60_77YiQonZbwVi7XYqLF2TD26YsJC_bl2TDStYVvJHslJzFuGeM8VK0r8ipEKyWubEhf269cfNItUsBElKIFGjAwwAaR5wStT7QuDK7wQdnkLopQ31wE-bWMCfnJ_q4w4niAwxzXmMWRPvHSL2lxlmLYdnVg763kGjaOX0_YYyvyYmFIeKb9T0nd1-__Lj8VlzfXH2_vLgutOQyFWC4kE0vGJq6kdq0XCJILaFHY3WloexNX3Z92VSoa4E2k1J3tpO27o1k5Tn5eNx7CP7XjDGp0UWNwwAT-jmqjomWNVlKJqsjqYOPMaBVh-BGCL8VZ2oRr_ZqFa8W8WopLvLcu_WHuR_R_Jv6azoDH1YAoobBBpi0i_851rY5Qpe590fOglfwM2Tm7lbkwzFeVY2US8TPRwKzsQeHQeUwOGk0LqBOynj3TNgnUHGwGA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>902807206</pqid></control><display><type>article</type><title>Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness</title><source>Access via ScienceDirect (Elsevier)</source><creator>Holmer, S.F. ; Kutzler, L.W. ; McKeith, F.K. ; Killefer, J.</creator><creatorcontrib>Holmer, S.F. ; Kutzler, L.W. ; McKeith, F.K. ; Killefer, J.</creatorcontrib><description>The objective of this study was to evaluate seven muscles from cow forequarters, which were selected based on backfat thickness; an indicator of supplemental feed before slaughter: Moderate cover (Moderate ⩾ 0.76
cm) and Thin cover (Thin ⩽ 0.51
cm). In addition, enhancement with a brine solution containing either Sodium Chloride or Sodium Citrate was evaluated for differences in shelf-life and meat quality. Moderate carcasses had increased carcass weight, increased fat cover and a lower yield for some of the muscles compared to Thin. However, there were minimal differences for palatability and shelf-life compared to Thin. Trained panelists detected minimal differences between Citrate and Chloride for palatability. Citrate resulted in visually darker steaks, but less discoloration during the display period. Results indicate that while selection of cow carcasses based upon backfat thickness results in minimal quality differences; compared to enhancement with Chloride, Citrate minimally impacts palatability and will extend product shelf-life by reducing discoloration.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2008.08.012</identifier><identifier>PMID: 22064174</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>backfat ; beef ; beef cows ; beef quality ; Biological and medical sciences ; brining ; carcass weight ; carcass yield ; Chloride ; Citrate ; color ; cooking quality ; Cows ; Enhancement ; Food industries ; Fundamental and applied biological sciences. Psychology ; juiciness ; longissimus dorsi ; marinating ; Meat and meat product industries ; meat cuts ; meat tenderness ; off flavors ; palatability ; saltiness ; sensory evaluation ; shear stress ; shelf life ; sodium chloride ; sodium citrate ; texture</subject><ispartof>Meat science, 2009-02, Vol.81 (2), p.349-356</ispartof><rights>2008 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c414t-ad1247b20ed674cd814ea4c4abedfc5ca3bdb39b375ec62ef20e4c9f94f6bd403</citedby><cites>FETCH-LOGICAL-c414t-ad1247b20ed674cd814ea4c4abedfc5ca3bdb39b375ec62ef20e4c9f94f6bd403</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2008.08.012$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,46000</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20888079$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22064174$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Holmer, S.F.</creatorcontrib><creatorcontrib>Kutzler, L.W.</creatorcontrib><creatorcontrib>McKeith, F.K.</creatorcontrib><creatorcontrib>Killefer, J.</creatorcontrib><title>Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The objective of this study was to evaluate seven muscles from cow forequarters, which were selected based on backfat thickness; an indicator of supplemental feed before slaughter: Moderate cover (Moderate ⩾ 0.76
cm) and Thin cover (Thin ⩽ 0.51
cm). In addition, enhancement with a brine solution containing either Sodium Chloride or Sodium Citrate was evaluated for differences in shelf-life and meat quality. Moderate carcasses had increased carcass weight, increased fat cover and a lower yield for some of the muscles compared to Thin. However, there were minimal differences for palatability and shelf-life compared to Thin. Trained panelists detected minimal differences between Citrate and Chloride for palatability. Citrate resulted in visually darker steaks, but less discoloration during the display period. Results indicate that while selection of cow carcasses based upon backfat thickness results in minimal quality differences; compared to enhancement with Chloride, Citrate minimally impacts palatability and will extend product shelf-life by reducing discoloration.</description><subject>backfat</subject><subject>beef</subject><subject>beef cows</subject><subject>beef quality</subject><subject>Biological and medical sciences</subject><subject>brining</subject><subject>carcass weight</subject><subject>carcass yield</subject><subject>Chloride</subject><subject>Citrate</subject><subject>color</subject><subject>cooking quality</subject><subject>Cows</subject><subject>Enhancement</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>juiciness</subject><subject>longissimus dorsi</subject><subject>marinating</subject><subject>Meat and meat product industries</subject><subject>meat cuts</subject><subject>meat tenderness</subject><subject>off flavors</subject><subject>palatability</subject><subject>saltiness</subject><subject>sensory evaluation</subject><subject>shear stress</subject><subject>shelf life</subject><subject>sodium chloride</subject><subject>sodium citrate</subject><subject>texture</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkU1v1DAQhi1ERbeFnwD4gjhlsR3n64SqCgpSpR5Kz9bEHrPeJvFiO6048N_raAMcK43kwzwzfvUMIW8523LG60_77YiQonZbwVi7XYqLF2TD26YsJC_bl2TDStYVvJHslJzFuGeM8VK0r8ipEKyWubEhf269cfNItUsBElKIFGjAwwAaR5wStT7QuDK7wQdnkLopQ31wE-bWMCfnJ_q4w4niAwxzXmMWRPvHSL2lxlmLYdnVg763kGjaOX0_YYyvyYmFIeKb9T0nd1-__Lj8VlzfXH2_vLgutOQyFWC4kE0vGJq6kdq0XCJILaFHY3WloexNX3Z92VSoa4E2k1J3tpO27o1k5Tn5eNx7CP7XjDGp0UWNwwAT-jmqjomWNVlKJqsjqYOPMaBVh-BGCL8VZ2oRr_ZqFa8W8WopLvLcu_WHuR_R_Jv6azoDH1YAoobBBpi0i_851rY5Qpe590fOglfwM2Tm7lbkwzFeVY2US8TPRwKzsQeHQeUwOGk0LqBOynj3TNgnUHGwGA</recordid><startdate>20090201</startdate><enddate>20090201</enddate><creator>Holmer, S.F.</creator><creator>Kutzler, L.W.</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>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20090201</creationdate><title>Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness</title><author>Holmer, S.F. ; Kutzler, L.W. ; McKeith, F.K. ; Killefer, J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c414t-ad1247b20ed674cd814ea4c4abedfc5ca3bdb39b375ec62ef20e4c9f94f6bd403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>backfat</topic><topic>beef</topic><topic>beef cows</topic><topic>beef quality</topic><topic>Biological and medical sciences</topic><topic>brining</topic><topic>carcass weight</topic><topic>carcass yield</topic><topic>Chloride</topic><topic>Citrate</topic><topic>color</topic><topic>cooking quality</topic><topic>Cows</topic><topic>Enhancement</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>juiciness</topic><topic>longissimus dorsi</topic><topic>marinating</topic><topic>Meat and meat product industries</topic><topic>meat cuts</topic><topic>meat tenderness</topic><topic>off flavors</topic><topic>palatability</topic><topic>saltiness</topic><topic>sensory evaluation</topic><topic>shear stress</topic><topic>shelf life</topic><topic>sodium chloride</topic><topic>sodium citrate</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Holmer, S.F.</creatorcontrib><creatorcontrib>Kutzler, L.W.</creatorcontrib><creatorcontrib>McKeith, F.K.</creatorcontrib><creatorcontrib>Killefer, J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</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>Kutzler, L.W.</au><au>McKeith, F.K.</au><au>Killefer, J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2009-02-01</date><risdate>2009</risdate><volume>81</volume><issue>2</issue><spage>349</spage><epage>356</epage><pages>349-356</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The objective of this study was to evaluate seven muscles from cow forequarters, which were selected based on backfat thickness; an indicator of supplemental feed before slaughter: Moderate cover (Moderate ⩾ 0.76
cm) and Thin cover (Thin ⩽ 0.51
cm). In addition, enhancement with a brine solution containing either Sodium Chloride or Sodium Citrate was evaluated for differences in shelf-life and meat quality. Moderate carcasses had increased carcass weight, increased fat cover and a lower yield for some of the muscles compared to Thin. However, there were minimal differences for palatability and shelf-life compared to Thin. Trained panelists detected minimal differences between Citrate and Chloride for palatability. Citrate resulted in visually darker steaks, but less discoloration during the display period. Results indicate that while selection of cow carcasses based upon backfat thickness results in minimal quality differences; compared to enhancement with Chloride, Citrate minimally impacts palatability and will extend product shelf-life by reducing discoloration.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22064174</pmid><doi>10.1016/j.meatsci.2008.08.012</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2009-02, Vol.81 (2), p.349-356 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902807206 |
| source | Access via ScienceDirect (Elsevier) |
| subjects | backfat beef beef cows beef quality Biological and medical sciences brining carcass weight carcass yield Chloride Citrate color cooking quality Cows Enhancement Food industries Fundamental and applied biological sciences. Psychology juiciness longissimus dorsi marinating Meat and meat product industries meat cuts meat tenderness off flavors palatability saltiness sensory evaluation shear stress shelf life sodium chloride sodium citrate texture |
| title | Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-12T06%3A19%3A49IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Sodium%20citrate%20as%20a%20replacement%20for%20sodium%20chloride%20in%20a%20brine%20solution%20when%20evaluated%20in%20cows%20of%20different%20backfat%20thickness&rft.jtitle=Meat%20science&rft.au=Holmer,%20S.F.&rft.date=2009-02-01&rft.volume=81&rft.issue=2&rft.spage=349&rft.epage=356&rft.pages=349-356&rft.issn=0309-1740&rft.eissn=1873-4138&rft.coden=MESCDN&rft_id=info:doi/10.1016/j.meatsci.2008.08.012&rft_dat=%3Cproquest_cross%3E902807206%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=902807206&rft_id=info:pmid/22064174&rft_els_id=S0309174008002921&rfr_iscdi=true |