TY - JOUR
T1 - Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks
AU - MILLER, M. F.
AU - DAVIS, G. W.
AU - SEIDEMAN, S. C.
AU - RAMSEY, C. B.
PY - 1986/11
Y1 - 1986/11
N2 - Restructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl2 and 0.5% CaCl2 were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl2 or MgCl2 were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl2 or MgCl2.
AB - Restructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl2 and 0.5% CaCl2 were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl2 or MgCl2 were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl2 or MgCl2.
UR - http://www.scopus.com/inward/record.url?scp=0004758126&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1986.tb13825.x
DO - 10.1111/j.1365-2621.1986.tb13825.x
M3 - Article
AN - SCOPUS:0004758126
SN - 0022-1147
VL - 51
SP - 1424
EP - 1426
JO - Journal of food science
JF - Journal of food science
IS - 6
ER -