Open AccessEFFECTS OF SALT ON RESTRUCTURED BEEF
Author(s) -
MARRIOTT N. G.,
SHAFFER C. K.,
BOLING J. W.,
GRAHAM P. P.
Publication year - 1986
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1986.tb00770.x
Subject(s) - food science , chemistry , salt (chemistry) , flavor , sodium , organic chemistry
Beef muscles were reduced in size and blended with one of four mixtures (1) 1% food grade NaCl + 0.25% sodium tripolyphosphate (STP) (1F), (2) 1% laboratory grade NaCl + 0.25% STP (1L), (3) 2% food grade NaCl + 0.25% STP (2F) or (4) 2% laboratory grade NaCl + 0.25% STP (2L). The samples were converted to restructured beef steaks and evaluated at 0, 7, 14, and 56 days. Color degradation of 2F and 2L steaks was greater (P<0.05) than for 1F and 1L samples. Storage time and salt concentration were more critical than grade of salt in the reduction of color and flavor degradation.