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http://krishi.icar.gov.in/jspui/handle/123456789/7060| Title: | Effect of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. |
| Other Titles: | Not Available |
| Authors: | Ramanathan R Mancini R.A Naveena B.M, Konda M.K.R |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
| Published/ Complete Date: | 2010-12-31 |
| Project Code: | Not Available |
| Keywords: | Lactate surface reflectance beef longissimus steaks |
| Publisher: | ScienceDirect |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | A completely randomized block design was used to assess the effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. Loins were divided into sections, assigned to one of four treatments (non-enhanced day 0, non-enhanced day 5, water-enhanced, and 3% lactate), vacuum packaged, stored for 5 days at 4 °C, and then cut into steaks that were used to prepare 100% of deoxy-, oxy-, met-, and carboxymyoglobin according to AMSA (1991). Surface color was analyzed using a HunterLab Miniscan Plus Spectrocolorimeter. Lactate-enhanced steaks had the least overall surface reflectance and the darkest surface color (lower L*; P < 0.05). For 100% of each myoglobin form, K/S values and ratios (isobestic wavelengths ÷ 525 nm) at 474, 525, 572, and 610 also were influenced by lactate-enhancement. Hence, when estimating surface myoglobin forms using K/S ratios, separate 100% myoglobin reference standards should be prepared from both non-enhanced and enhanced steaks. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Meat Science |
| NAAS Rating: | 9.64 |
| Volume No.: | 84 |
| Page Number: | 219-226 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.meatsci.2009.08.027 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7060 |
| Appears in Collections: | AS-NRCMeat-Publication |
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