Addition of sodium nitrite to sawdust used for smoke generation when smoking meat products increased the depth of the smoke ring in beef steaks.
Abstract: Beef strip steaks were utilized to determine if adding sodium nitrite to sawdust used for smoke generation would increase the depth of a smoke ring in meat products. There were three treatments: 1) steak not smoked (NNC), 2) steak smoked without sodium nitrite added to sawdust (SNC), and 3) steak smoked with sodium nitrite added to sawdust (SSC). To generate smoke on a hot plate, water was added to sawdust with 6 parts sawdust and 1 part water with the SSC having sodium nitrite added to the water at 25 ppm. The SNC and SSC steaks were smoked for 2 hrs. All of the steaks were cooked on a George Foreman Grill for 15 min, allowed to cool for 5 min, external color was measured using a Miniscan EZ colorimeter (3 measurements per steak, left, right and center; averaged for one value per steak), and smoke ring depth was measured. The experiment was replicated once resulting in 2 steaks per treatment. The data was analyzed using GLM procedures of SAS. Addition of sodium nitrite to sawdust increased (P < 0.05) the depth of the smoke ring, and had no influence (P > 0.05) on external color.
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