| dc.description.abstract | Subprimals of chuck roll, IMPS # 118A, ribeye roll, IMPS # 112A, strip loin, IMPS # 180, round flats, IMPS #171G, outside round, IMPS # 171B, eye of round, IMPS # 171C, and sirloin caps, IMPS # 184D,(n = 5 of each subprimal) were enhanced with 3 different enhancement solutions; 1) containing salt and ammonium hydroxide, 2) containing salt, ammonium hydroxide and carbon monoxide, 3) containing salt and phosphates. The objective of this study was to determine the effects of pH enhancing subprimals on tenderness, palatability, and retail case life compared to a traditional enhancement solution containing salt and phosphates. Chuck steaks, chuck roast, ribeye steaks, strip loin steaks, top sirloin steaks, inside round steak, bottom round roast and eye of round steak (n = 9) were obtained, overwrapped and put into boxes for 10 d of dark storage to simulate transportation. Subjective color scores during retail case life showed similar muscle color as phosphate enhanced chuck steaks, chuck roast, top sirloin steaks, eye of round steaks, bottom round roast (P > 0.05). For middle meats as ribeye steak and strip loin steak, muscle color and percent discoloration of pH enhancement performed better than control samples (P < 0.05). Sensory panelist did not found a difference between treatments in ribeye steaks, strip loin steaks, inside round steaks (P > 0.05). However for chuck steaks and chuck roast pH enhancement showed to have an effect in tenderness (P < 0.05). Therefore more research needs to be conducted to further improve the effects of pH enhancement solutions on color stability as well as for sensory characteristics of case ready retail cuts. | |
