To determine the effect of added dextrose and cooking temperature on the development of warmed‐over flavor (WOF) and thiobarbituric acid reactive substances (TBARS), beef top round roasts were injected with a basic brine solution containing salt and sodium tripolyphosphate along with 0, 1 or 2% dextrose. The roasts were cooked in an oven temperature of 121C or 191C and stored for 4 weeks. Roasts cooked at the faster rate, without the addition of dextrose, showed TBARS values to be higher (P < 0.05) than those cooked at a slower rate. However, the addition of dextrose to roasts cooked at the faster rate reduced (P < 0.05) TBARS values. When 2% dextrose was added to roasts cooked at the slower rate, an increase (P < 0.05) in TBARS was observed. The addition of dextrose to beef top round roasts can reduce TBARS values when the roasts are cooked at relatively high temperatures, but may cause an increase in TBARS values when cooked at slower rates of heating.
An increase in the utilization of certain muscles from the beef chuck may require processing methods to improve tenderness, juiciness, flavor and retain retail display characteristics offresh cuts. The Supraspinatus (SSP), Infraspinatus (INF), Rhomboideus/Splenus (RMB), Complexus (CMP) and Triceps Brachii (7RB) were removedfrom 30 beef two-piece chucks and injected with four diflerent solutions to examine the effect on tenderness, retail display and palatability. Sodium lactate (2 %) and soy protein isolate (2 %) were added separately or in combination to a basic brine containing salt (0.5 X) and sodium tripolyphosphate (0.3 %). One group of muscles was not injected, The addition of sodium lactate yielded values for purge loss, thaw loss and cook loss equivalent (P > 0.05) to steaks not injected. Sodium Lactate also increased (P < 0.05) beefhvor intensity, and reduced (P < 0.05) the off-flavors found with the addition of soy protein. Soy protein was most effective (P < 0.05) for tenderness improvement and tenderness was not enhuncedfurther (P > 0.05) with the addition of sodium lactate to the soy protein solution. Steaks obtained from these muscles, which were injected with a salt, sodium tripolyphosphate, and sodium lactate solution, had increased tenderness, juiciness, flavor, and achieved moisture losses equivalent to jkesh beef cuts.
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