Effects of Salt on Restructured Beef

Abstract

Beef muscles were reduced in size and blended with one of four mixtures(1) 1% food grade NaCl + 025% sodium tripolyphosphate (STP) (IF), (2) 1% laboratory grade NaCl + 0.25% STP (lL), (3) 2% food grade NaCl + 025% STP (2F) or (4) 2% laboratory grade NaCl + 025% STP (2L). The samples were converted to restructured beef steaks and evaluated at 0, 7, 14, and 56 days. Color degradation of 2F and 2L steaks was greater (PK0.05) than for 1F and 1L samples. Storage time and salt concentration were more critical than grade of salt in the reduction of color and frclvor degradation.

Effects of Adjuncts on Restructured Pork

“…Although the maximum variation in color scores was only 1.5 on the rating scale, scores at 56 days were low enough to suggest color degradation from the NaCl. Schwartz and Mandigo (1976), Marriott et al (1983Marriott et al ( , 1985b have previously reported that NaCl contributes to color degradation of restructured meats during storage.…”

“…Cross and Stanfield (1976), Schwartz and Mandigo (1976), Huffman et al (1981) and Marriott et al 1983 reported that this adjunct improved taste attributes. However, Neer and Man-dig0 (1977), Ockerman and Organisciak (1979), Huffman et al (1981), and Marriott et al (1985b) have reported increased oxidation as evidenced by higher TBA values and/or color degradation with increased salt levels.…”