Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt1,2

Hamling, A. E.; Calkins, Chris R.

doi:10.2527/jas.2007-0346

Cited by 14 publications

(14 citation statements)

References 7 publications

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“…Hence, we speculate that a greater affinity of myoglobin for carbon monoxide, less oxidative stress due to anaerobic condition, and its effects on mitochondrial oxygen consumption may have improved the surface color of dark-cutting beef. In support, Hamling and Calkins (2008) reported CO-MAP improved appearance of ammonium hydroxideenhanced (high-pH) beef.…”

Section: Discussionmentioning

confidence: 84%

Modified Atmosphere Packaging Improves Surface Color of Dark-Cutting Beef

Mitacek

English

Mafi

et al. 2018

Meat and Muscle Biology

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Abstract:The objective was to determine the effects of modified atmosphere packaging (MAP) on the surface color of darkcutting beef that had been aged for 21 d. The USDA Choice (normal-pH; IMPS #180) strip loins (n = 10) and no-roll dark-cutter strip loins (n = 10) were obtained from a commercial packing plant within 72 h of harvest. Both normal-pH and dark-cutting beef were vacuum packaged and aged for 21 d. Steaks were cut from both normal and dark-cutting loins, assigned to 1 of 3 packaging treatments; PVC, HiOx-MAP, and CO-MAP, and stored in a simulated retail display under continuous fluorescent lighting at 2°C for 6 d. Instrumental and visual color were measured every 24 h. Thiobarbituric acid assay was used as an indicator for lipid oxidation. There was a packaging × muscle type × display time interaction (P < 0.0001) for instrumental and visual color. On d 1 of display, dark-cutting steaks packaged in HiOx-MAP had greater (P < 0.001) a* values and chroma than darkcutting PVC steaks. On d 6 of the display, dark-cutting steaks packaged in CO-MAP had 10 units greater a* values than darkcutting steaks packaged in PVC. The visual panel also noted less muscle darkening (P < 0.002) in HiOx-MAP and CO-MAP compared with steaks packaged in PVC on d 6 of the display. There was less surface discoloration (P < 0.001) in HiOx-MAP and CO-MAP dark-cutting steaks compared with PVC dark-cutting steaks by the end of the display. There was a packaging × muscle type interaction for instrumental L* values and lipid oxidation. Dark-cutting steaks packaged in HiOx-MAP and CO-MAP had greater (P < 0.05) L* values compared with dark-cutting steaks in PVC packaging. In conclusion, HiOx-MAP improved redness of dark-cutting beef during the initial phase of display, while CO-MAP resulted in a stable red color.

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Section: Discussionmentioning

confidence: 84%

Modified Atmosphere Packaging Improves Surface Color of Dark-Cutting Beef

Mitacek

English

Mafi

et al. 2018

Meat and Muscle Biology

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“…When vacuum‐packaged, fermented beef snack sausages were stored for 30 to 90 days, Smith et al () reported that neither TBARS values nor sensory panel scores for cardboard flavor (indicative of lipid oxidation) were affected by including 5 to 20% LFTB in the sausage formulation. Interestingly, beef steaks enhanced with ammonium chloride were perceived to have fewer off‐flavors by both trained‐sensory and consumer panels (Hamling and Calkins ; Hamling et al . ), especially rancid flavors (Hamling and Calkins ).…”

Section: Resultsmentioning

confidence: 99%

“…Interestingly, beef steaks enhanced with ammonium chloride were perceived to have fewer off‐flavors by both trained‐sensory and consumer panels (Hamling and Calkins ; Hamling et al . ), especially rancid flavors (Hamling and Calkins ).…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

Moon¹,

Yancey²,

Apple³

et al. 2016

Journal of Food Quality

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Ground beef was formulated into six treatments of 82 or 93% lean with 0, 10, or 20% lean finely‐textured beef (LFTB). Batches (n = 5/treatment) were ground and formed into patties, then aerobically packaged for 5 days of simulated retail display to measure fresh color and lipid oxidation (TBARS). Additional patties were cooked to 71.1C before measuring external and internal cooked color, TBARS, and Lee‐Kramer shear force (LKSF). Lightness (L*), redness (a*), and pH of fresh patties increased (P < 0.05), whereas TBARS values were decreased (P < 0.05) on days 1, 2, and 4 of display, with increasing LFTB percentage. Cooking loss was lowest (P < 0.05) in 20% LFTB patties, whereas LKSF declined (P < 0.05) with increasing LFTB inclusion. Thus, LFTB incorporation up to 20% improved the quality of fresh ground beef patties and tenderness of cooked patties, without detrimentally impacting (P > 0.07) cooked color. Practical Applications Lean finely‐textured beef (LFTB) is a product made using an advanced meat recovery system from high‐fat, beef trimmings, and LFTB is treated with food‐grade ammonia to increase product pH and reduce potential pathogenic bacteria contamination. Even though LFTB has received considerable negative media coverage since 2012 (Yadavalli and Jones ), results of this research indicate that the inclusion of LFTB up to 20% could lend many positive quality characteristics to both fresh and cooked ground beef patties. Decreased lipid oxidation along with improved fresh color could result in a product with greater quality attributes, especially a more appealing color to consumers. With no negative effects on cooked color or cooking loss and the potential for increased tenderness, LFTB inclusion is a viable way to produce a desirable product while ensuring more complete utilization of beef carcasses.

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“…It has been previously reported that STPP aides in improving meat tenderness through dissociation of actomyosin (Bendall 1954; Hamm 1970). Although increased tenderness as measured by WBS Force has been observed when meat products were injected with ammonium hydroxide (Hamling and Calkins 2008; Hamling and others 2008), products were always compared to a noninjected control making it difficult to differentiate between tenderness being a result of increased moisture in the product or through the action of the ammonium hydroxide. It is possible the slightly higher pH of AHT steaks contributed to overcoming cook loss differences.…”

Section: Resultsmentioning

confidence: 99%

“…Ammonium hydroxide is considered a safe and suitable ingredient for increasing meat brines to pH 11.6 (USDA 2010). Several reports have indicated that the use of ammonium hydroxide in brines injected into fresh meat can increase tenderness and sensory ratings when compared to noninjected products (Everts and others 2006a, 2006b; Nath and others 2006; Hamling and Calkins 2008; Hamling and others 2008). However, all of these reports used a patented process for incorporating ammonium hydroxide into the brine and, aside from reporting final brine pH, brine formulation is not fully disclosed.…”

Section: Introductionmentioning

confidence: 99%

Retail Display Evaluation of Steaks from Select Beef Strip Loins Injected with a Brine Containing 1% Ammonium Hydroxide. Part 2: Cook Yield, Tenderness, and Sensory Attributes

Parsons

VanOverbeke²,

Goad³

et al. 2010

Journal of Food Science

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The impact of 2 different brines on the palatability and tenderness of select beef strip loin steaks was evaluated. Brines were differentiated by the type of alkaline agent, 4.5% sodium-based phosphate (control brine; CON) or 1% ammonium hydroxide (ammonium hydroxide treatment; AHT), incorporated into the formula. Injected steaks were placed in high oxygen (80% O(2)/20% CO(2)) MAP, stored 4 d at 4 °C in dark storage to simulate transportation, and then placed in retail display. Steaks were selected randomly on day 0, 7, and 14 retail display to measure pH, cook loss, shear force, and sensory characteristics. The pH for AHT steaks (pH 5.96) was slightly higher than CON steaks (pH 5.86; P < 0.05). Cook loss was lower (21%) for CON than AHT steaks (23%). There was neither a treatment nor day effect on tenderness as measured by Warner-Braztler shear force (P > 0.05). Sensory evaluation indicated that on day 0, retail display the initial juiciness, sustained juiciness, tenderness 1st impression, tenderness overall impression, and connective tissue in AHT steaks was not different from CON steaks (P > 0.05). A day effect (decrease) for those sensory parameters was observed only for sustained juiciness (P < 0.05). AHT steaks were rated higher in cooked beef flavor while CON steaks were higher in peppery and salty flavor. There was no difference in soapy and ammonia intensity between treatments. Results indicated that despite lower performance in cook loss the replacement of 4.5% sodium-based phosphate in a meat injection brine with 1% ammonium hydroxide produced a beef loin steak with comparable tenderness and palatability. Practical Application: The research in this study compares steaks that have been injected with a commercial brine formulated with sodium phosphates to steaks that have been injected with a brine where the sodium phosphate in the formulation was replaced with 1% ammonium hydroxide. Ammonium hydroxide is an USDA-FSIS approved ingredient in brines injected into fresh meats. Successful replacement of sodium phosphate with ammonium hydroxide would allow processors to significantly reduce the sodium content of injected fresh meat.

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Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt1,2

Cited by 14 publications

References 7 publications

Modified Atmosphere Packaging Improves Surface Color of Dark-Cutting Beef

Modified Atmosphere Packaging Improves Surface Color of Dark-Cutting Beef

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

Retail Display Evaluation of Steaks from Select Beef Strip Loins Injected with a Brine Containing 1% Ammonium Hydroxide. Part 2: Cook Yield, Tenderness, and Sensory Attributes

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