Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks |
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| Authors: | T.L. WHEELER S.C. SEIDEMAN G.W. DAVIS T.L. ROLAN |
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| Affiliation: | Author Davis is with the Dept. of Animal Science, Texas Tech Univ., Lubbock, TX 79409. Authors Wheeler and Rolan were with Texas Tech Univ. Author Wheeler is currently with USDA, ARS, Roman L. Hruska Meat Animal Research Center, Clay Center, NE 68933. Author Rolan is now with Oscar Mayer Foods, Madison, WI 53707. Author Seideman is currently with Bryan Foods, Inc., West Point, MS 39773, formerly with USDA, ARS, Roman L. Hruska Meat Animal Research Center, Clay Center, NE 68933. |
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| Abstract: | The effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks. |
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