Sawyer J T, Apple J K, Johnson Z B
Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA.
Meat Sci. 2008 Jun;79(2):317-25. doi: 10.1016/j.meatsci.2007.10.016. Epub 2007 Oct 24.
The objectives of this study were to evaluate the effect of enhancement with 0.5%, 1.0%, 1.5%, or 2.0% lactic acid (LA), with or without 0.5% salt (NaCl), on pH, water-holding capacity, and resultant cooked color of dark-cutting (DC) beef. The pH of DC sections treated with LA decreased (P<0.05), whereas water-holding capacity (WHC) increased (P<0.05) with increasing concentrations of LA. Sensory panelists noted an increase (P<0.05) in the degree of doneness (less pink internal color), whereas, a(∗) and chroma values were lower (P<0.05), and hue angles were greater (P<0.05), indicating the internal color of LA-treated DC sections was less red and appeared more well-done. Also, 630:580nm reflectance ratios were similar (P>0.05) among DC steaks treated with 0.5% and 1.0% LA and normal pH (NDC) steaks, likely caused by an increase (P<0.05) in myoglobin denaturation in LA-enhanced DC steaks. These results indicate that the use of LA can reduce postmortem muscle pH and alter the cooked color of DC beef, ultimately resulting in a deletion of the persistent pinking condition.
本研究的目的是评估添加0.5%、1.0%、1.5%或2.0%乳酸（LA），添加或不添加0.5%盐（NaCl），对黑切牛肉（DC）的pH值、持水能力和熟肉颜色的影响。用LA处理的DC切片的pH值降低（P<0.05），而随着LA浓度的增加，持水能力（WHC）增加（P<0.05）。感官评价员指出，熟度（内部颜色粉色减少）程度增加（P<0.05），而a(∗)和色度值较低（P<0.05），色调角较大（P<0.05），表明经LA处理的DC切片的内部颜色红色减少，看起来熟度更高。此外，用0.5%和1.0%LA处理的DC牛排与正常pH值（NDC）牛排的630:580nm反射率相似（P>0.05），这可能是由于LA增强的DC牛排中肌红蛋白变性增加（P<0.05）所致。这些结果表明，使用LA可以降低宰后肌肉pH值，并改变DC牛肉的熟肉颜色，最终消除持续的粉色现象。
