Injection enhancement of beef strip loins with solutions containing sodium tripolyphosphate, carrageenan, sea salt and potassium lactate in combination to improve sensory traits and color stability of beef strip loins

We quantified translocation of Escherichia coli O157:H7 (ECOH) and non-O157:H7 verocytotoxigenic E. coli (STEC) into beef subprimals after brine injection and subsequently monitored their viability after cooking steaks cut therefrom. Beef subprimals were inoculated on the lean side with ca. 6.0 log CFU/g of a five-strain cocktail of rifampin-resistant ECOH or kanamycin-resistant STEC, and then passed once through an automatic brine-injector tenderizer, with the lean side facing upward. Brine solutions (9.9% ± 0.3% over fresh weight) consisted of 3.3% (wt/vol) of sodium tripolyphosphate and 3.3% (wt/vol) of sodium chloride, prepared both with (Lac+, pH = 6.76) and without (Lac−, pH = 8.02) a 25% (vol/vol) solution of a 60% potassium lactate–sodium diacetate syrup. For all samples injected with Lac− or Lac+ brine, levels of ECOH or STEC recovered from the topmost 1 cm (i.e., segment 1) of a core sample obtained from tenderized subprimals ranged from ca. 4.7 to 6.3 log CFU/g; however, it was possible to recover ECOH or STEC from all six segments of all cores tested. Next, brine-injected steaks from tenderized subprimals were cooked on a commercial open-flame gas grill to internal endpoint temperatures of either 37.8°C (100°F), 48.8°C (120°F), 60°C (140°F), or 71.1°C (160°F). Regardless of brine formulation or temperature, cooking achieved reductions (expressed as log CFU per gram) of 0.3 to 4.1 of ECOH and 0.5 to 3.6 of STEC. However, fortuitous survivors were recovered even at 71.1°C (160°F) for ECOH and for STEC. Thus, ECOH and STEC behaved similarly, relative to translocation and thermal destruction: Tenderization via brine injection transferred both pathogens throughout subprimals and cooking highly contaminated, brine-injected steaks on a commercial gas grill at 71.1°C (160°F) did not kill all cells due, primarily, to nonuniform heating (i.e., cold spots) within the meat.

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Effect of Sodium Tripolyphosphate on Color Stability of In-Office Bleached Teeth

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.804.57 ◽

2013 ◽

Vol 804 ◽

pp. 57-61

Author(s):

Huang Qin Chen ◽

Bin Huang

Keyword(s):

Red Wine ◽

Color Change ◽

Sodium Tripolyphosphate ◽

Color Stability ◽

Positive Control ◽

Negative Control ◽

Significant Difference ◽

Before And After ◽

Total Color Change ◽

Post Hoc

The purpose of this study was to investigate the effect of polyanionsodium tripolyphosphate (STP) on color stability of the bleached enamel upon exposure to a staining agent-red wine. Thirty specimens were prepared and bleached with 35% hydrogen peroxide (HP). Then, they were divided into three groups and immersed in different experiment solutions, including distilled and deionized water (DDW, negative control), 2% STP (PH 9.0) and 1000 ppm NaF aq. (positive control), before and after red wine stain challenge, 3 times per day. The color of all specimens was measured before and after exposure to red wine with a spectrophotometer, and total color change (ΔE*) were calculated. The data were analyzed with a one-way ANOVA and the means were compared by Tukeys post hoc analysis (α=0.05). STP treatment group demonstrated significantly less color change than DDW and NaF groups (p<0.05). No significant difference was observed between DDW and NaF group. It can be concluded that the staining susceptibility of bleached enamel decreased after application of polyanion sodium tripolyphosphate.

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Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres

Meat Science ◽

10.1016/j.meatsci.2009.01.016 ◽

2009 ◽

Vol 82 (2) ◽

pp. 234-240 ◽

Cited By ~ 21

Author(s):

Y.H. Kim ◽

J.T. Keeton ◽

H.S. Yang ◽

S.B. Smith ◽

J.E. Sawyer ◽

...

Keyword(s):

Color Stability ◽

High Oxygen ◽

Biochemical Characteristics ◽

Modified Atmospheres ◽

Potassium Lactate

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Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

Meat Science ◽

10.1016/j.meatsci.2006.03.029 ◽

2006 ◽

Vol 74 (2) ◽

pp. 312-318 ◽

Cited By ~ 40

Author(s):

R.C. Knock ◽

M. Seyfert ◽

M.C. Hunt ◽

M.E. Dikeman ◽

R.A. Mancini ◽

...

Keyword(s):

Sodium Chloride ◽

Sodium Acetate ◽

Sodium Tripolyphosphate ◽

Colour Stability ◽

Potassium Lactate

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Effect of Commonly Used Enhancement Solutions on the Viability of Toxoplasma gondii Tissue Cysts in Pork Loin

Journal of Food Protection ◽

10.4315/0362-028x-67.10.2230 ◽

2004 ◽

Vol 67 (10) ◽

pp. 2230-2233 ◽

Cited By ~ 42

Author(s):

D. E. HILL ◽

C. SREEKUMAR ◽

H. R. GAMBLE ◽

J. P. DUBEY

Keyword(s):

Sodium Chloride ◽

Toxoplasma Gondii ◽

Microbial Contamination ◽

Sodium Tripolyphosphate ◽

Sodium Lactate ◽

Salt Solutions ◽

Original Weight ◽

Potassium Lactate ◽

Retail Meat ◽

The Brain

Retail meat cuts of pork are frequently enhanced with salt solutions to improve flavor and texture and to extend shelf life through reductions in microbial contamination. A study of the effect of commonly used meat enhancement solutions on the viability of Toxoplasma gondii tissue cysts was performed using tissues from experimentally infected mice and pigs. Brains of T. gondii–infected mice were injected to 110% of the original weight of the brain with solutions containing sodium chloride (1 and 2%), sodium diacetate (0.1 and 0.2%), sodium tripolyphosphate (0.25 and 0.5%), potassium lactate (1.4 and 1.96%), or sodium lactate (1.4, 1.5, and 2.0%) alone or in combination and stored at 4°C for 7 days before feeding to T. gondii–seronegative cats. Loins were collected from pigs experimentally infected with T. gondii and injected as above and stored for 7, 28, or 45 days at 4°C before feeding to T. gondii–seronegative cats. Cat feces were examined for 14 days to assess oocyst shedding. The present study demonstrated that injection of mouse brains or pork loins with solutions containing 2% sodium chloride or ≥1.4% potassium or sodium lactate, alone or in combination with other components, prevented transmission of T. gondii to cats.

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Depletion of coating color components in the blade coating process circulation

TAPPI Journal ◽

10.32964/tj10.9.17 ◽

2011 ◽

Vol 10 (9) ◽

pp. 17-23 ◽

Cited By ~ 1

Author(s):

ANNE RUTANEN ◽

MARTTI TOIVAKKA

Keyword(s):

Fine Particles ◽

Particle Density ◽

Stable Process ◽

Size Fraction ◽

Color Stability ◽

Strong Interactions ◽

Coating Process ◽

Size Segregation ◽

Coating Color ◽

Average Size

Coating color stability, as defined by changes in its solid particle fraction, is important for runnability, quality, and costs of a paper coating operation. This study sought to determine whether the size or density of particles is important in size segregation in a pigment coating process. We used a laboratory coater to study changes in coating color composition during coating operations. The results suggest that size segregation occurs for high and low density particles. Regardless of the particle density, the fine particle size fraction (<0.2 μm) was the most prone for depletion, causing an increase in the average size of the particles. Strong interactions between the fine particles and other components also were associated with a low depletion tendency of fine particles. A stable process and improved efficiency of fine particles and binders can be achieved by controlling the depletion of fine particles.

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Assessment of Color Stability of Treated Leathers with Silicone Oil and Polyethylene Glycol

Journal of African Leather and Leather Products Advances ◽

10.15677/jallpa.2014.v1i1.8 ◽

2014 ◽

Vol 1 (1) ◽

pp. 24-34

Author(s):

Alireza K. ◽

Hossein Ahmadi ◽

Mohsen Mohammadi

Keyword(s):

Ascorbic Acid ◽

Polyethylene Glycol ◽

Treatment Process ◽

Color Change ◽

Silicone Oil ◽

Accelerated Aging ◽

Color Stability ◽

Antioxidant Additive ◽

Before And After ◽

Aesthetic Values

Lubricants and leather dressings are the most common treatments of dry and water logged historical leathers. Color change has a great importance during the time and treatment process, due to visual and aesthetic values of historic leather relics. Polyethylene glycol (PEG) and silicone oil (SiO) are frequently used leather dressings in the conservation procedures. Therefore, color stability of treated leathers with PEG and SiO were investigated before and after heat accelerated aging. Moreover, application of ascorbic acid was evaluated as an antioxidant additive for PEG (PEG+AA).Color change after treatment and aging were studied by colorimetry technique in the CIE *L*a*b system. Results indicated to severe color alteration in PEG treated and aged leathers with or without ascorbic acid. Whereas, SiO treated samples showed better stability and minimum color shift after aging. Silicone oil was characterized as the best dressing for historical leathers with compared to PEG and PEG+AA, due to its high stability and aesthetical properties.

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