Abstract
Abstract This study was designed to evaluate the effects of ingredients and USDA beef quality grade response on meat quality attributes and sensory characteristics. Beef strip loins representing two quality grades (USDA Choice and Select) were enhanced with either 0.25 CG [0.25% kappa-carrageenan+1% sea salt+0.3% sodium tripolyphosphate]; 0.50 CG [0.50% kappa-carrageenan+1% sea salt+0.3% sodium tripolyphosphate]; or 2.5 KL [2.5% potassium lactate+1% sea salt+0.3% sodium tripolyphosphate]; or NEC=non-enhanced control. Changes in surface color, visual appearance, discoloration, and metmyoglobin formation during a 7 d retail display at 2 °C were evaluated. Enhancement with 0.50 CG and 2.5 KL affected ( P P
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