Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks |
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| Authors: | M F MILLER G W DAVIS S C SEIDEMAN C B RAMSEY |
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| Affiliation: | Authors Davis and Ramsey are with the Meats Lab., Animal Science Dept., College of Agricultural Sciences, Texas Tech Univ., Lubbock, TX 79409. Author Miller's present address is Kleberg Center, Meats &Muscle Biology Section, Dept. of Animal Science, Texas A&M Univ., College Station, TX 77843. Author Seideman is with the Roman L Hruska, U.S. Meat Animal Research Center, ARS, P.O. Box 166, Clay Center, NE 68933. Address inquiries to M.F. Miller. |
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| Abstract: | 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. |
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