Page 270 - Natural Antioxidants, Applications in Foods of Animal Origin

Methods and Their Applications for Measuring 249
VetBooks.ir

Restructured Beef Steak
T+l5 day at +20°F (-7°C) Storage
BeefY/Brothy
9

~ Control -• Nat. Oxlnhib.

FIGURE 6.34(c) Steaks cooked and evaluated after 15 days in +20°F (–7°C) freezer
(storage abuse during distribution). Sensory evaluation conducted internally with trained
panel.

The change in color of the steaks between time zero and after 16 days
storage in the freezer is likely due to the presence of NaCl salt in the formu-
lation. Sodium chloride in the meat has two functions—solubilizes myofibril
protein for binding the chunks of raw meat together and enhances meaty
flavors.
Based on analytical data, the critical stage in the distribution chain is
reheating of the precooked steak (e.g., reheating left overs), the incorpora-
tion of a natural oxidation inhibitor effectively inhibits oxidation at all stages
of commerce (Fig. 6.35).
Raw meat color of the restructure steaks was also evaluated during frozen
storage.