Digital Commons Network^™

Effects Of Enhancement Solution Ph On Fresh And Cooked Color Of Dark-Cutting Beef, Ryan Stackhouse

Graduate Theses and Dissertations

In two experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. Dark cutting and normal pH strip loin were injected to 111% of raw product weight with pH 3.5, 4.0, 4.5, or 5.0 solutions by mixing citric acid in either 0.05% phosphate solution or tap water (Exp 1), or with pH 2.0, 2.5, 3.0, and 3.5 solutions made by mixing citric acid in either a 0.5% orthophosphate solution (PO4) or a 0.5% tripolyphosphate solution (STP) (Exp2). Loin sections were cut into 2.5-cm-thick steaks …