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S. A. Quilo, F. W. Pohlman, A. H. Brown, P. G. Crandall, P. N. Dias-Morse, R. T. Baublits and J. L. Aparicio, “Effects of Potassium Lactate, Sodium Metasilicate, Peroxyacetic Acid, and Acidified Sodium Chlorite on Physical, Chemical, and Sensory Properties of Ground Beef Patties,” Meat Science, Vol. 82, No. 1, 2009, pp. 44-52. doi:10.1016/j.meatsci.2008.12.002

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