Injection of conjugated linoleic acid into beef strip loins | Academic Article individual record
abstract

Beef strip loins (IMPS 180; n=15) were sectioned in thirds and sections (n=45) were left untreated (CNT) or injected with either a commercial powder conjugated linoleic acid (CLA) source (Powder) or a commercial oil CLA source (Oil), whose major isomers were 18:2cis-9, trans-11 and 18:2trans-10, cis-12 CLA isomers. Fresh Oil steaks had 3.20 and 3.15, Powder steaks had 4.67 and 4.62, and CNT steaks had 0.19 and 0.02mg/g muscle tissue (wet basis) of the cis-9, trans-11 and trans-10, cis-12 CLA isomers, respectively. TBARS were similar (Oil) and lower (Powder), compared to CNT. Powder steaks had similar instrumental color, and beef and off flavor characteristics as CNT. Artificial marbling was created with Oil steaks having USDA Small(79) and Powder steaks having USDA Modest(86) marbling scores, while CNT steaks had USDA Slight(94) marbling scores. Injection of CLA can be effective in significantly increasing CLA and potentially creating artificial marbling.

authors
author list (cited authors)
Baublits, R. T., Pohlman, F. W., Brown, A. H., Johnson, Z. B., Proctor, A., Sawyer, J., Dias-Morse, P., & Galloway, D. L.
publication date
2007
publisher
Elsevier bv Publisher
published in
Meat Sci Journal
keywords
  • 0912 Materials Engineering