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K. J. Boyd, H. W. Ockerman and R. F. Plimpton, “Sensory Characteristics and Microbiological Evaluation of Stored Mechanically Tenderized Beef semimembranosus Muscle,” Journal of Food Science, Vol. 43, No. 3, 1978, pp. 670-676. doi:10.1111/j.1365-2621.1978.tb02389.x

has been cited by the following article:

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

  AUTHORS: Amudhan Ponrajan, Mark A. Harrison, Timothy D. Pringle, Jacob R. Segers, Bradley K. Lowe, Russell O. McKeith, Alexander M. Stelzleni

  KEYWORDS: Beef; Enhancement; Quality; Sensory; Shelf-Life

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.3, March 21, 2012

  ABSTRACT: 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). However, SC + D had lower (P 0.05) for all enhancement solutions within each day. After 7 days of retail display, SC + D retarded (P