Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner–Bratzler shear and sensory characteristics of pre-cooked inside round roasts

Paired inside rounds ( n=30 pairs) were removed from randomly selected USDA Select quality grade carcasses to examine the effects of injecting a solution of sodium lactate, sodium tripolyphosphate, and sodium chloride on Warner–Bratzler shear force, cooking loss, lipid oxidation, and sensory charact...

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Bibliographic Details
Published in:Meat science 2003-07, Vol.64 (3), p.273-277
Main Authors: McGee, M.R., Henry, K.L., Brooks, J.C., Ray, F.K., Morgan, J.B.
Format: Article
Language:English
Subjects:
Beef
Biological and medical sciences
Consumer panel
Cooking loss
Food industries
Fundamental and applied biological sciences. Psychology
Injection
Marinade injection
Meat and meat product industries
Tenderness
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Summary:Paired inside rounds ( n=30 pairs) were removed from randomly selected USDA Select quality grade carcasses to examine the effects of injecting a solution of sodium lactate, sodium tripolyphosphate, and sodium chloride on Warner–Bratzler shear force, cooking loss, lipid oxidation, and sensory characteristics of pre-cooked beef. Injected treatments were more tender ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(02)00189-4