Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins

Ponrajan, Amudhan; Harrison, Mark A.; Pringle, T. D.; Segers, J. R.; Lowe, Brad K.; McKeith, Russell O.; Stelzleni, A. M.

doi:10.1016/j.meatsci.2011.12.003

Cited by 8 publications

(5 citation statements)

References 39 publications

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“…In addition, compared to a fortified solution containing only SC and sodium tripolyphosphate, SC plus sodium diacetate or buffer vinegar could be used as an antibiotic added to the market for sirloin while maintaining or improving the color, oxidative stability, water holding capacity and tenderness of the steak. [10] The above studies were consistent with the results of this study. More interesting, a previous study found the total aerobic bacteria and anaerobic bacteria of ozone treated chickens were 1.01 log cfu/g and 1.07 log cfu/g less than those of non-ozone treated chickens, respectively.…”

Section: Discussionsupporting

confidence: 92%

“…[9] Sodium citrate (SC) has been evaluated for antioxidative effects and could inhibit various microorganisms. [10] Ponrajan et al have found that SC plus sodium diacetate or buffered vinegar have good antimicrobial effects. [11] Compared with high temperature, alkali stress or NaCl stress, AO treatment of beef surface microorganisms could reduce the survival rate of pathogenic bacteria, and was less harmful to food safety than lethal heat treatments.…”

Section: Introductionmentioning

confidence: 99%

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Quality of vacuum packaged beef as affected by aqueous ozone and sodium citrate treatment

Zhang

Wang

Song

et al. 2020

International Journal of Food Properties

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This study was targeted to investigate the effect of the combination of aqueous ozone (AO) and sodium citrate (SC) pretreatment on quality of vacuum packaged beef stored at chilling temperature. The steers were randomly divided into five treatment groups, containing the group C (steers without any treatment), DW (steers pretreated with distilled water), AO, SC and AO+SC. During processing, the parameters included total Viable Count (TVC), total Volatile Basic Nitrogen (TVB-N), pH, meat color, metmyoglobin (Met-Mb), thiobarbituric acid reactive substances (TBArs), Warner-Bratzler shear force (WBSF), and purge loss were measured and compared. Firstly, the TVC in beef steaks of group AO+SC was significantly lower than group AO and SC during the whole storage (P < .05). In addition, the TVB-N values in AO+ SC group were significantly decreased than AO group at the end of storage time. Furthermore, compared with the group only treated by AO, the group AO+SC displayed higher L* (lightness) value, lower a* (redness) value and lower Met-Mb. The values of WBSF and purge loss of group AO+SC was lower than group AO, as well as TBArs. The treatment methods and storage time had significant interactive effects on TVC, TVB-N, pH, L*, Met-Mb, and TBArs (P < .05). The combination treatment of AO and SC showed better effect on inhibiting the microbial growth and decreased the deteriorated effect of AO on beef quality including TBArs, WBSF, and purge loss.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Quality of vacuum packaged beef as affected by aqueous ozone and sodium citrate treatment

Zhang

Wang

Song

et al. 2020

International Journal of Food Properties

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“…Another method for preventing food materials from putrefaction comprises the admixing of acetic acid and salts of citric, tartaric, malic as well as lactic acid (Shibata et al, 1980). Positive antimicrobial effects of sodium citrate plus sodium diacetate or buffered vinegar against Escherichia coli 0157:H7 when included in beef enhancement solutions have been reported by Ponrajan et al (2012). It is clear that in many instances the use of citrate and tartarate salts along with other additives is must to make flavours sharper and making preservation and stability of food products even better.…”

Section: Introductionmentioning

confidence: 99%

Effect of tartarate and citrate based food additives on the micellar properties of sodium dodecylsulfate for prospective use as food emulsifier

Banipal

Kaur

et al. 2016

Food Chemistry

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“…In the last two decades, there has been a shift in the consumer lifestyle and eating habits, with a preference for high food quality and premium foods with essential nutrients [1]. With respect to high food quality, there are representative methods for improving the palatability and flavor of beef, including salting, curing, smoking and aging [2][3][4][5]. Among them, beef aging has been of the utmost interest recently for a wider array of purveyors and retail consumers in the United States and Australia and is becoming more popular in Asian countries [6].…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis

Ryu

Shin

Cho

et al. 2020

Foods

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Dry aging has been widely applied for the aging of meat to produce a unique flavor and tenderness of meat. A number of microorganisms are present, forming a community with interactions that affect the meat aging process. However, their comprehensive compositions are still not well understood. In this study, we analyzed longitudinal changes in microbial and fungal communities in dry-aged beef using a metagenomic platform. 16S rRNA sequencing revealed that dry aging led to an increase in bacterial diversity, and Actinobacteria and Firmicutes, which are mostly lactic acid bacteria, were dominant on dry-aged beef. However, prolonged dry aging reduced the diversity of lactic acid bacteria. Sequencing of the internal transcribed spacer (ITS) region showed that fungal diversity was reduced by aging and that Helicostylum sp. was the most common species. These results suggest that there are various microorganisms on dry-aged beef that interrelate with each other and affect meat quality. Understanding microbial characteristics during the aging process will help to enhance beef quality and functional effects.

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Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins

Cited by 8 publications

References 39 publications

Quality of vacuum packaged beef as affected by aqueous ozone and sodium citrate treatment

Quality of vacuum packaged beef as affected by aqueous ozone and sodium citrate treatment

Effect of tartarate and citrate based food additives on the micellar properties of sodium dodecylsulfate for prospective use as food emulsifier

Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis

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