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Abstract
Thirty market cow top sirloins were used to evaluate the effect of two antimicrobials, IONAL® LC and MOstatin™ V (World Technology Ingredients Inc., Jefferson, GA), on color, lipid oxidation, Warner-Bratzler shear force (WBS), and sensory attributes when incorporated with a common brine enhancement solution for multi-needle injection. Top sirloins were enhanced to target 110% of green weight with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT), CNT plus 1% IONAL® LC (IN) or CNT plus 2% MOstatin™ V (MO) in the final product, vacuum packed and stored at 0±2oC for 10 d. After 10 d storage, muscles were fabricated into steaks for further analysis. In the case of muscle and shelf-life characteristics, there was no significant difference between CNT and IN or MO, except overall appearance of CNT steaks was lower than IN or MO after 7 d of simulated retail storage (P<0.05). IONAL® LC significantly retarded (P<0.05) lipid oxidation over 14 d of simulated retail storage. Percent thaw loss was lower (P<0.05) for IN on d 1, 7 and 14 , while IN and MO exhibited less cook loss on d 7 and d 21, respectively, compared to CNT (P<0.05). Sensory initial and sustained tenderness indicate that MO steaks were more tender (P<0.05) than CNT and IN. Beef flavor intensity was not affected by treatment. However, CNT was juicier (P<0.05) than IN and MO. A slight sensory off-flavor was detected in the samples treated with MO (P<0.05). This study suggests that IN and MO can be used in beef enhancement without affecting meat quality.