Knock R C, Seyfert M, Hunt M C, Dikeman M E, Mancini R A, Unruh J A, Higgins J J, Monderen R A
Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506-0201, USA.
Meat Sci. 2006 Oct;74(2):312-8. doi: 10.1016/j.meatsci.2006.03.029. Epub 2006 Apr 22.
This study determined the effects of potassium lactate (KL), sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Enhancement solutions (8.5% pump) contained combinations of KL (0% or 1.5%), sodium chloride (0.3% or 0.6%), sodium tripolyphosphate (0% or 0.3%), and sodium acetate (0% or 0.1%). Steaks were packaged in a high-oxygen modified atmosphere (80% O(2)/20% CO(2)). Steaks with KL or KL and sodium acetate were darker but more colour stable (P<0.05) than control steaks. Steaks had less glossy surfaces when they contained acetate (P<0.05) and KL (P<0.11). Increasing sodium chloride content resulted in darker, less colour-stable steaks (P<0.05). Removing phosphate had little impact on colour (P>0.05). Both KL and sodium acetate improved visual appearance of injection-enhanced beef rib steaks, whereas the greater salt level were detrimental.
本研究确定了乳酸钾（KL）、氯化钠、三聚磷酸钠和醋酸钠对注射增强型牛肋排牛排的颜色、颜色稳定性和氧化特性的影响。增强溶液（8.5%注射量）包含KL（0%或1.5%）、氯化钠（0.3%或0.6%）、三聚磷酸钠（0%或0.3%）和醋酸钠（0%或0.1%）的组合。牛排包装在高氧改良气氛（80%O₂/20%CO₂）中。含KL或KL与醋酸钠的牛排比对照牛排颜色更深，但颜色稳定性更高（P<0.05）。当牛排含有醋酸盐（P<0.05）和KL（P<0.11）时，其表面光泽度较低。氯化钠含量增加会导致牛排颜色更深、颜色稳定性更低（P<0.05）。去除磷酸盐对颜色影响不大（P>0.05）。KL和醋酸钠均改善了注射增强型牛肋排牛排的视觉外观，而较高的盐含量则有不利影响。
