Effect of ascorbic acid and alpha-tocopherol on storage stability of beef steaks

Fresh beef loin steaks were dipped in solutions of (1) 70% ethyl alcohol (EtOH). (2) 70% EtOH containing 3% l-ascorbic acid (AsA), (3) 70% EtOH containing 0·08% dl-α-tocopherol (Toc) and (4) 70% EtOH containing 3% AsA plus 0·08% Toc for 20 s, then drained for 10 s. Control samples received no dip treatment. After 3, 6, 9 and 13 days of storage at 4°C, the samples were evaluated for MetMb formation, TBA number and viable bacterial count. The beef steaks given AsA treatment maintained an acceptable meat colour for 13 days of storage. The TBA numbers of samples dipped in EtOH containing AsA stored for 13 days were significantly lower than those of controls, and in samples dipped in solutions without AsA. At 9 and 13 days of storage, the AsA plus Toc-treated samples gave lower TBA numbers than the samples given AsA treatment only. Viable bacterial counts were not affected by AsA, Toc or AsA plus Toc treatment. Beef loin steaks dipped in EtOH solution maintained a viable bacterial count of 10(6) after 13 days of storage.