CHANGES IN THE PALATABILITY OF BEEF CHUCK MUSCLES WITH THE ADDITION OF SODIUM LACTATE AND SOY PROTEIN ISOLATE¹

Abstract

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.

Effects of Shelf‐Life Enhancers on E. coli K12 Survival in Solutions Used to Enhance Beef Strip Steaks

“…Others have reported increased cook yields due to the addition of sodium lactate to reduced‐fat beef patties (Kulshrestha and Rhee 1996), beef top rounds (Papadopolous and others 1991b; Maca and others 1999), and pork. In this study, lactate was ineffective in binding water which is similar to the results of Lamkey and others (1993) who reported that sodium lactate in enhancement solutions resulted in purge, thaw, and cooking losses in beef chuck muscles equivalent to that occurring in steaks that had not been injected.…”

EFFECTS OF SHELF LIFE ENHANCERS AND MICROBIAL LOAD ON ESCHERICHIA COLI K12 SURVIVAL IN INJECTED BEEF STRIP STEAKS

“…This has been reported previously (Papadopoulos et al 1991a). A common hypothesis for this pH stabilizing effect is that SL and SLDA inhibit the growth of lactic acid-producing bacteria (Maas et al 1989;Lamkey et al 1993). It is also important to note that SL and SLDA can act as buffers, which could also explain the pH stabilization (Papadopoulos et al 1991a).…”

“…A common hypothesis for this pH stabilizing effect is that SL and SLDA inhibit the growth of lactic acid‐producing bacteria (Maas et al. 1989; Lamkey et al. 1993).…”

“…In addition, both SL and sodium diacetate have beneficial effects on the sensory properties of meat products, including beef (Papadopoulos et al. 1991b; Lamkey et al. 1993).…”

“…The antimicrobial effects of SL and sodium diacetate are well documented (Papadopoulos et al 1991a;Maca et al 1997;Rhee et al 1998). In addition, both SL and sodium diacetate have beneficial effects on the sensory properties of meat products, including beef (Papadopoulos et al 1991b;Lamkey et al 1993).…”