Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour.

Citric acid was evaluated as a way of improving ascorbic acid's ability to stabilize beef lumbar vertebrae colour in high-oxygen packaging (MAP; 80% O(2)/20% CO(2)). Vertebrae were treated with citric acid (1%, 3%, or 10%), ascorbic acid (1%, 3%, or 10%), or a combination of both. Citric acid demonstrated no positive effects (P>0.

Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres.

Sodium erythorbate and ascorbic acid were compared as a means to stabilize surface colour of bone-in beef steaks in high-oxygen modified atmosphere (80% oxygen and 20% carbon dioxide). Bone-in strip loins (n=8) were fabricated into 1.9-cm thick steaks, of which both the lumbar vertebrae and longissimus lumborum were topically treated with either ascorbic acid or sodium erythorbate (0, 0.

Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks.

Infraspinatus (IN), gluteus medius (GM), and psoas major (PM) steaks were obtained from A- and B-maturity carcasses with either high (⩾6.0) or normal (⩽5.7) pH, and either Slight or Small marbling.

Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.

Little information is available in the literature on the interrelationships and interactions among pH, aging time, marbling, and maturity on the flavor profile of some beef muscles commonly used for steaks. To investigate these effects on beef flavor, the infraspinatus (top-blade steak) from the chuck clod, the gluteus medius (top-sirloin steak) from the sirloin, and the psoas major (tenderloin steak) from the loin were obtained from A- (n = 80) and B-maturity (n = 60) carcasses with either Slight (n = 68) or Small (n = 72) marbling, and with either normal (< or = 5.7; n = 80) or high (> or = 6.

Evaluation of 2-dodecylcyclobutanone as an irradiation dose indicator in fresh irradiated ground beef.

Alkylcyclobutanones (2-ACBs) are radiolytic products formed when fatty acids are irradiated. These cyclobutanones are unique irradiation byproducts and therefore may serve as indicators of irradiation exposure. As only limited information exists about 2-ACB formation in retail meat products, reliable methods that can quantify 2-ACBs and thus estimate irradiation dose in commercial meat products are desired.