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D. U. Ahn, D. G. Olson, J. I. Lee, C. Jo, C. Wu and X. Chen, “Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties,” Journal of Food Science, Vol. 63, No. 1, 1998, pp. 15-19. doi:10.1111/j.1365-2621.1998.tb15665.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