The Effects of Phosphate Type and Potassium Lactate Level on Quality Characteristics of Enhanced Beef Steaks

Authors

Joe L. Baumert, University of Nebraska-LincolnFollow
Roger W. Mandigo, University of Nebraska-LincolnFollow

ORCID IDs

Joe L. Baumert

Date of this Version

1-1-2005

Comments

Published in 2005 Nebraska Beef Cattle Report. Copyright © 2004 The Board of Regents of the University of Nebraska.

Abstract

Beef semitendinosus steaks were used to evaluate the effects of sodium phosphate and potassium lactate on quality characteristics of enhanced beef steaks. Sodium phosphate decreased the amount of package purge and cook loss and gave the beef product a darker, redder appearance. Potassium lactate gave the product a darker, redder appearance, while increasing levels of lactate decreased total psychrotrophic (bacterial) plate counts, and decreased package purge and cook loss. Sodium phosphate and potassium lactate aid in extending shelf-life and improving quality attributes of enhanced beef steaks.