Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics

Baublits, R.T.; Pohlman, F.W.; Brown, A.H.; Johnson, Z. B.

doi:10.1016/j.meatsci.2005.08.006

Cited by 37 publications

(31 citation statements)

References 19 publications

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“…Corroborating our results, pH elevation of the biceps femoris muscle after injection with phosphate and sodium chloride has been reported (Baublits, Pohlman, Brown, & Johnson, 2006;Harada, 2004). Similarly, an increase in the percentage of bound water (from 14.5 to 40.6%) in muscles marinated with 18% tripolyphosphate in brine has been observed (Baublits et al, 2006).…”

Section: Meat Yield and Phsupporting

confidence: 87%

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Silva

Castillo

Delgado

et al. 2011

LWT - Food Science and Technology

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a b s t r a c tThis study was aimed to evaluate the penetration behaviour of different brines with tumbled beef steaks from the biceps femoris muscle, specifically their interactions with pH and effects on yield. Six muscles from different animals, divided into origin (OP) and insertion (IP) portions, were cut into 60 steaks of 2.5 cm thickness and tumbled for 30 or 60 min. The steaks were tumbled with two brines, with (WTB/ HSP) or without (WTB) hydrolysed soy protein (HSP), and steaks that were not tumbled with brine or water were used as controls. Brine penetration was verified by measuring the amount of dye-containing brine (absorbance at 627 nm) recovered from homogenates of four thin (2 mm) slices from the surface of the beef steaks after tumbling. The WTB/HSP steaks exhibited greater (P < 0.05) brine penetration when tumbled for 60 min than for 30 min. The OP steaks showed greater yield and lower pH (P < 0.05) than IP steaks. HSP-added brine increased the water absorption and retention in the first slices of the steaks, and its efficiency was increased with a longer tumbling time. The portion of the biceps femoris muscle used influenced brine absorption and retention, impacting meat yield.

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Section: Meat Yield and Phsupporting

confidence: 87%

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Silva

Castillo

Delgado

et al. 2011

LWT - Food Science and Technology

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“…This was unexpected, since higher pH phosphates have been partially attributed to increased marinade pick-up (Baublits et al, 2006;Alvarado and McKee, 2007). The lack of difference may have occurred due to the elevated pH of the catfish fillets (6.5-6.7) in all treatments, including the control (Table 2).…”

Section: Resultsmentioning

confidence: 95%

Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

Kin

Schilling

Silva

et al. 2009

Journal of Aquatic Food Product Technology

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The objective of this study was to determine the effects of various agglomerated phosphate blends on the quality of vacuum-tumbled catfish fillets. Catfish fillets were tumbled with a brine solution at 15% over initial, raw weight prior to tray-packing and storage at 4°C for 10 days. Fillets were evaluated for protein exudate, tumbling yield, color, pH, cooking loss, tenderness, purge loss, and shelf life. A specific blend of agglomerated sodium phosphates (AGSP) that contains mono-, tri-, and polyphosphates had significantly less protein (p < 0.05) exudate and significantly higher pH (p < 0.05) than other treatments. All phosphate treatments significantly increased (p < 0.05) tenderness and significantly decreased (p < 0.05) purge loss, but agglomerated phosphate blends significantly decreased (p < 0.05) cooking loss and yellowness. Psychrotrophic plate counts for all phosphate treatments were similar to the control at each storage time. All phosphate treatments improved the yield and quality of catfish fillets, but the use of AGSP may optimize quality attributes.

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“…In agreement with our results, Kolle et al (2004) found that 110% injection to achieve 0.6% salt and 0.35% phosphate was not effective for improving tenderness of gluteobiceps and semitendinosus muscles despite generating the lowest shear force values for four other hip muscles. Baublits et al (2006a) also report no effect on shear Enzyme treatments: control (C), treatments containing 0.0015% of protease from Aspergillus oryzae (AO), treatments containing 0.0015% of protease from Bacillus subtilis (BS), treatments containing 0.03% of porcine pancreatin (PP), treatments containing 0.0001% of purified papain (PA).…”

Section: Enhancement Effectmentioning

confidence: 99%

Bovine biceps femoris is resistant to tenderization by lower-salt moisture enhancement or enzyme addition

Pietrasik¹,

Shand²

2010

Can. J. Anim. Sci.

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. Bovine biceps femoris is resistant to tenderization by lower-salt moisture enhancement or enzyme addition. Can. J. Anim. Sci. 90: 495Á503. Unacceptable toughness in retail beef cuts prepared from round muscles is not uncommon. The biceps femoris (BF) muscle is a particular challenge due to its high connective tissue content. Disruption of connective tissue by proteolytic enzyme injection has been demonstrated to improve tenderness in some muscles. Moisture enhancement can also be effective; however, concern over sodium content in processed foods is rising. The single and combined effects of lower-salt moisture enhancement (ME; 0.25% sodium chloride/0.25% sodium phosphate) and injection of enzymes from different sources (fungal aspartyl protease, bacterial protease, porcine pancreatin, plant-derived papain) on tenderness characteristics of the BF was examined. The enzyme and ME treatments were not interactive. Moisture enhancement had no impact on peak shear force or sensory tenderness, although juiciness and saltiness perception was enhanced, even at the relatively low salt level. Each enzyme treatment reduced the shear force associated with the myofibrillar component of the BF, but did not influence the connective tissue component. No off flavour development or other sensory defects resulted from enzyme treatment. The ineffectiveness of the treatments may have been due to the low salt level, lack of enzyme specificity for collagen, or the relatively intractable nature of the BF to tenderization treatments.Key words: Beef, tenderization, lower salt, moisture enhancement, enzyme injection, tenderness Pietrasik, Z. et Shand, P. J. 2010. Le biceps femoris des bovins re´siste a`l'attendrissement quand on accroıˆt la teneur en eau tout en re´duisant la concentration de sel ou quand on ajoute des enzymes. Can. J. Anim. Sci. 90: 495Á503. Il n'est pas rare que les pie`ces de boeuf venant de la ronde soient trop coriaces. Le muscle biceps femoris (BF) soule`ve des difficulte´s particulie`res parce qu'il renferme beaucoup de tissu conjonctif. L'injection d'enzymes prote´olytiques pour dissocier ce dernier accroıˆt la tendrete´de certains muscles. On peut aussi augmenter la teneur en eau, mais la concentration de sodium dans les aliments transforme´s est de plus en plus pre´occupante. Les auteurs ont examine´l'incidence d'une hausse de la teneur en eau avec plus faible concentration de sel (ME; 0,25% de chlorure de sodium/0,25% de phosphate de sodium) et de l'injection d'enzymes d'origines varie´es (aspartyl prote´ase fongique, prote´ase bacte´rienne, pancre´atine porcine, papaı¨ne ve´ge´tale), se´pare´ment ou ensemble, sur la tendrete´du BF. Les traitements ME et enzymatiques ne sont pas interactifs. Le traitement ME n'influe pas sur la re´sistance maximale au cisaillement ni sur la tendrete´perc¸ue, bien que la viande semble plus juteuse et sale´e, en de´pit de la quantite´relativement faible de sel employe´e. Chaque enzyme re´duit la re´sistance au cisaillement associe´e aux myofibrilles du BF, sans agir sur le tissu ...

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Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics

Cited by 37 publications

References 19 publications

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

Bovine biceps femoris is resistant to tenderization by lower-salt moisture enhancement or enzyme addition

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