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Effects of Injection Enhancement Carrageenan, Sea-salt, and Potassium Lactate on Beef longissimus lumborum Muscle Sensorial Characteristics and Color Stability
Nakia Lee, Vijendra Sharma, Rakesh Singh and Anand Mohan
To determine the effects of injection ingredients and USDA quality grade response on meat color stability, beef strip loins representing two quality grades (USDA Choice and Select) were enhanced with either 0.25 CG [0.25% kappa-carrageenan + 1% sea salt + 0.3% sodium tripolyphosphate]; 0.50 CG [0.50% kappa-carrageenan + 1% sea salt + 0.3% sodium tripolyphosphate; or 2.5 KL [2.5% potassium lactate + 1% sea salt + 0.3% sodium tripolyphosphate]; or NEC = non-enhanced control. Changes in surface color, visual appearance, discoloration, and metmyoglobin formation during a 7 d retail display at 2°C were evaluated. Enhancement with 0.50 CG and 2.5 KL affected (P<0.05) display color properties and metmyoglobin reduction. Enhanced Choice steaks outperformed Select steaks in color stability and palatability characteristics and enhancement with 2.5 KL induced red color darkening in enhanced steaks. This study shows that kappa-carrageenan will effectively enhance color stability, improve expected eating quality, and minimize discoloration during retail display and storage.