Organic Acids as Tenderizers of Collagen in Restructured Beef

Arganosa, G.C.; Marriott, Norman G.

doi:10.1111/j.1365-2621.1989.tb05949.x

Cited by 49 publications

(37 citation statements)

References 29 publications

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“…Regarding the instrumental color parameter Ôa* valueÕ, our result seemed supported with the statement of Arganosa and Marriott (1989) in which a* values were observed to be lower for lower pH meat, treated with lactic acid. Redness of the meat is represented by a* values (Van Laack, Berry, & Solomon, 1996), and hence the loss of redness shows decrease in a* values (Young & West, 2001) and vice-versa.…”

Section: Effect Of Lactic Acid Concentration On A* Values Of the Fressupporting

confidence: 92%

Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere

Shrestha

Zhang

2006

Journal of Food Engineering

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Section: Effect Of Lactic Acid Concentration On A* Values Of the Fressupporting

confidence: 92%

Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere

Shrestha

Zhang

2006

Journal of Food Engineering

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“…Protein denaturation in the presence of acid would decrease protein solubility and the protein in acid-treated samples would be less likely to be washed away during vacuum-tumbling. Similar effects were reported for restructured beef (Arganosa and Marriott 1989).…”

Section: Moisture Fat and Proteinsupporting

confidence: 88%

“…Acids also affect physical properties such as shear force, water holding capacity, drip loss, cook loss, juiciness, pH, as well as microbial stability or shelflife (Arganosa and Marriott 1989;Fletcher 1999).…”

Section: Atfish Farmers Frequently Encounter a Flavor Problem Withmentioning

confidence: 99%

Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2‐Methylisoborneol, but not Musty Flavor

Forrester

Prinyawiwatkul

Godber

et al. 2002

Journal of Food Science

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Catfish fillets containing 2-methylisoborneol were vacuum-tumbled in 0%, 0.5%, and 2% citric acid solutions, or left untreated to evaluate acid treatment for reducing musty flavor. Color, texture, composition, and expressible moisture were determined using raw fish. Untreated and 2% acid-treated cooked fish were evaluated by sensory evaluation. MIB, determined by GC-MS, significantly decreased from 4.43 to 2.80 mg/kg as a result of vacuum-tumbling with 2% citric acid. The moisture content, expressible moisture loss and lightness of the samples increased as a result of acid treatment. Panelists preferred untreated samples compared to the 2% acid-treated samples, but were unable to differentiate between them in terms of musty flavor.

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“…)80 1981) to 6.3 (Yu and Lee, 1986). Furthermore, several studies have shown that enhancement with organic acids reduces shear force values and improves sensory panel tenderness ratings of cooked beef (Arganosa and Marriott, 1989;Eilers et al, 1994;Aktaç ft al., 2003). In particular.…”

Section: Cooking Characteristics and Sensory Attributesmentioning

confidence: 96%

Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2

Apple

Sawyer

Meullenet

et al. 2011

Journal of Animal Science

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Two experiments were conducted to compare the effects of enhancing dark-cutting (DC) strip loins with lactic acid (LAC) on fresh and cooked beef color, as well as sensory attributes, with nonenhanced, normal pH strip loins (CH). Strip loins, with an average ultimate pH of 6.70 ± 0.11 (Exp. 1) and 6.78 ± 0.11 (Exp. 2), were cut into 2 equal-length sections, and DC sections were randomly assigned as either nonenhanced DC or DC enhanced with 0.15 (Exp. 1), 0.35 (Exp. 1 and 2), or 0.50% (Exp. 2) LAC at a target of either 105 (Exp. 1) or 112% (Exp. 2) of the raw product weight. Enhancement with 0.15 and 0.35% LAC did not (P > 0.05) affect postenhancement pH of DC strip loins when enhanced at a target of 105% (Exp. 1); however, postenhancement pH was reduced (P < 0.05) substantially by LAC enhancement at 115% of raw product weight, with pH values of DC sections enhanced with 0.50% LAC being similar (P > 0.05) to those of CH strip loin sections (Exp. 2). In Exp. 1, raw steaks from CH strip loins had greater (P < 0.05) a* and b* values as well as Japanese beef color scores compared with steaks from nonenhanced and LAC-enhanced DC strip loins across the first 3 d of simulated retail display (LAC enhancement × retail display duration; P < 0.01). Again in Exp. 2, raw steaks from CH sections had greater (P < 0.05) L*, a*, and b* values and Japanese color scores than did steaks from DC sections, regardless of LAC enhancement; however, mean Japanese color scores of CH steaks were only 0.7 and 0.4 units greater (P < 0.05) than the color scores of DC steaks enhanced with 0.35 and 0.50% LAC, respectively. In Exp. 1, CH steaks received the highest (P < 0.05) cooked color and degree of doneness scores, yet scores for CH steaks and steaks from DC sections enhanced with 0.50% LAC did not (P > 0.05) differ when cooked to 71°C in Exp. 2. Fresh and cooked color of DC beef was only minimally altered when enhanced with 0.35% LAC at 105% of the fresh product weight; however, when DC beef was enhanced with 0.35 and 0.50% LAC at a target of 112%, fresh and cooked color were improved close to that of CH beef. Because the persistent red or pink cooked color of DC was virtually eliminated by 0.50% LAC enhancement, LAC-enhanced DC beef may be suitable for food-service markets; however, the raw or fresh color results of Exp. 2 suggested that the fresh color of DC beef can be improved to the color of normal pH beef by postmortem acidification, leading to the possible recoupment of most, if not all, of the lost value associated with DC beef.

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Organic Acids as Tenderizers of Collagen in Restructured Beef

Cited by 49 publications

References 29 publications

Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere

Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere

Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2‐Methylisoborneol, but not Musty Flavor

Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2

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