Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Quality Attributes of Enhanced Beef Top Rounds

The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D); or CNT with 2% buffered vinegar (VIN) in the final product. SC + D and VIN had less (P < 0.05) thaw and cook loss than CNT roasts, however, only VIN was rated as being juicier (P < 0.05) by a trained sensory panel. Sensory tenderness scores favored SC + D and VIN compared to CNT roasts although there was no difference for Warner-Bratzler shear force values between treatments. SC + D and VIN were rated as having slightly stronger (P < 0.05) off-flavor scores than CNT roasts, but all treatments were within threshold levels. Enhancement solution did not influence subjective panel redness or overall color over 7 days of retail display (P > 0.05). However, SC + D had lower (P < 0.05) CIE a*, b*, chroma values than VIN samples. Retail display discoloration was similar (P > 0.05) for all enhancement solutions within each day. After 7 days of retail display, SC + D retarded (P < 0.05) lipid oxidation to a greater extent than VIN or CNT samples. Sodium citrate plus sodium diacetate or buffered vinegar may be included in enhancement solutions without having a large influence on subjective color, and may aid in improving sensory tenderness.