Papers by Maria Lundesjö Ahnström
Meat Science, 2007
This study examined two concentrations (0.6 and 1.0 mol) of three lactic acid salts (calcium lact... more This study examined two concentrations (0.6 and 1.0 mol) of three lactic acid salts (calcium lactate, CaL; potassium lactate, KL; and sodium lactate, NaL), with and without 0.01 mol sodium acetate (n = 3 replications), for effects on ground beef colour stability and metmyoglobin-reducing activity (MRA). Ground beef with CaL was least colour stable (P < 0.05). Increasing CaL and NaL concentration decreased (P < 0.05) colour stability. Ground beef with acetate only was most colour stable (P < 0.05), but it did not result in more MRA (P > 0.05) than control ground beef. Including both lactate and acetate was not as effective (P > 0.05) in increasing colour stability as acetate alone. In general, both KL levels were equal (P > 0.05) to the lower NaL concentration, and all three were superior in colour stability (P < 0.05) to CaL and the higher NaL concentration. More MRA was generated by including lactates (P < 0.05); KL and NaL had more MRA than CaL (P < 0.05). However, these increases in MRA did not result in improved colour stability. Overall, adding KL to ground beef would not increase ground beef colour stability over adding nothing, but CaL and high levels of NaL would decrease colour stability. Using 0.01 mol sodium acetate maximized ground beef colour stability.
Meat Science, 2006
The objective of this experiment was to compare traditional dry aging of beef with a novel techni... more The objective of this experiment was to compare traditional dry aging of beef with a novel technique of dry aging in a highly moisturepermeable bag. Four equal-sized sections from paired beef strip loins were dry aged traditionally, unpackaged, or packaged in the experimental bag for 14 or 21 d at 3°C. No differences (P > 0.05) were noted for pH, moisture, fat, total plate counts, cook loss, shear force, or any measured sensory attribute between the two aging treatments after either aging period. After 21 d, however, dry aging in the bag (versus traditional dry aging) decreased (P < 0.05) weight loss during aging, trim loss after aging, and yeast counts on lean tissue and increased lactic acid bacteria counts (P < 0.05) on adipose and lean tissue. Dry aging in a highly moisture-permeable bag is feasible, will positively impact yields and reduce microbial spoilage, and will have no negative impact on product quality.
Meat Science, 2012
Pelvic and Achilles suspension methods for beef carcasses were compared for four gender-age group... more Pelvic and Achilles suspension methods for beef carcasses were compared for four gender-age groups (24month bulls, 34month bulls, heifers, and cows) and five muscles [M. longissimus dorsi (LD), M. semimembranosus (SM), M. adductor (AD), M. psoas major (PM), and M. gluteus medius (GM)]. Pelvic suspension increased muscle and sarcomere lengths in the SM, LD, GM, and AD muscles. The following effects were significant (p&amp;amp;amp;amp;amp;amp;lt;0.05). Peak force was reduced by pelvic suspension in the LD and GM of bulls-24 and bulls-34, but not heifers and cows. Furthermore, peak forces decreased for the SM after pelvic suspension in bulls-24, bulls-34, and heifers. For the AD, the only decrease in peak force was for bulls-34. Water-holding capacity increased and purge in vacuum bags decreased for pelvic suspension of all muscles except the PM. Although the effects of pelvic suspension varied somewhat between gender-age groups and muscles, this method of hanging carcasses merits industrial consideration because it improves muscle yields, tenderness, and reduces variation within muscles.
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Papers by Maria Lundesjö Ahnström