rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: effect of potassium lactate and sodium diacetate on the microbial, sensory, color and chemical characteristics of vacuum-packaged beef top loin steaks
  name:
    name part: Anwar, Najia
    name part: 1970-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 2000
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: 1x, 76 leaves : illustrations ; 28 cm.
  abstract: Beef strip loins were injected with potassium lactate (1.5, 2.0, and 2.5%), sodium diacetate (0.1%), and combination of sodium diacetate (0.1%) with 1.5 or 2.0% potassium lactate. Top loin steaks were vacuum-packaged and stored for up to 49 days at 4 ⁰C for evaluation for total microbial level, color, lipid oxidation, pH, purge, cook yield, Warner-Bratzler shear force, and palatability on days 0, 7, 14, 21, 28, 35, 42, and 49. The addition of sodium diacetate alone or in combination with potassium lactate decreased APCs for up to 49 days. Potassium lactate addition increased pH and cook yield and decreased purge and shear force values. Color became darker due to potassium lactate but the use of sodium diacetate with potassium lactate brightened the color of steaks. Two-tone color did not increase during storage, however, after unpackaging, steaks injected with potassium lactate and/or sodium diacetate had more two-tone color than the control. Sensory attributes of muscle fiber tenderness, connective tissue amount, and overall tenderness were improved by potassium lactate addition.
  note: by Najia Anwar.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: Issued also on microfiche from Lange Micrographics.
  note: M.S. Texas A&M University 2000.
  note: Includes bibliographical references (leaves 56-63).
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-A59
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-A59
  record info:
    record content source: TXA
    record creation date: 010622
    record change date: 20220103134724.0
    record identifier: in00001616984