Journal of Food Processing & Technology

Vijendra Sharma

Publications

• Research Article
  Effects of Injection Enhancement Carrageenan, Sea-salt, and Potassium Lactate on Beef longissimus lumborum Muscle Sensorial Characteristics and Color Stability
  Author(s): Nakia Lee, Vijendra Sharma, Rakesh Singh and Anand MohanNakia Lee, Vijendra Sharma, Rakesh Singh and Anand Mohan
  
  To determine the effects of injection ingredients and USDA quality grade response on meat color stability, beef strip loins representing two quality grades (USDA Choice and Select) were enhanced with either 0.25 CG [0.25% kappa-carrageenan + 1% sea salt + 0.3% sodium tripolyphosphate]; 0.50 CG [0.50% kappa-carrageenan + 1% sea salt + 0.3% sodium tripolyphosphate; or 2.5 KL [2.5% potassium lactate + 1% sea salt + 0.3% sodium tripolyphosphate]; or NEC = non-enhanced control. Changes in surface color, visual appearance, discoloration, and metmyoglobin formation during a 7 d retail display at 2°C were evaluated. Enhancement with 0.50 CG and 2.5 KL affected (P<0.05) display color properties and metmyoglobin reduction. Enhanced Choice steaks outperformed Select steaks in color stability and palatability characteristics and enhancement with 2.5 KL induced red color darkening in enhan.. View More»
  DOI: 10.4172/2157-7110.1000400

  Abstract PDF