Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.

Abstract

Beef strip loins (46 U.S. Choice loins and 49 U.S. Select loins) were used to evaluate the potential for enhancing beef tenderness, juiciness, and flavor by injecting fresh cuts with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride. One half of each loin served as an untreated control, and the other half was injected with either distilled water (110% of raw weight) or a solution containing phosphate/lactate/chloride solution (107.5, 110, 112.5, or 115% of raw weight). All phosphate/lactate/chloride solutions were formulated to produce injected product concentrations of .25% sodium tripolyphosphate, .5% sodium chloride, and 2.5% sodium lactate. Ten additional U.S. Select loins were injected to 110% of raw weight with a phosphate-only solution (final product concentration of .25% sodium tripolyphosphate) for comparison with Select loins injected to 110% with phosphate/lactate/chloride and with distilled water. Steaks from each control and treated loin section were cooked to two final internal temperatures (66 degrees C and 77 degrees C) for sensory panel evaluation and shear force measurement. Injection of subprimal cuts with phosphate/lactate/chloride solutions improved tenderness (P < .05), juiciness (P < .05), and cooked beef flavor (P < .10) of strip loin steaks and was especially effective for maintaining tenderness and juiciness of steaks cooked to the higher final internal temperature. Injection of Select loins with a solution containing only sodium tripolyphosphate was not effective for improving beef tenderness or juiciness and tended to impart off-flavors characterized by sensory panelists as soapy and sour. Injection of fresh cuts with phosphate/lactate/chloride solutions could assist the beef industry's efforts to improve product quality and consistency.

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

“…Moisture enhanced steaks were juicier than their non-enhanced counterparts (Table 2), an effect consistent with other published reports on the influence of moisture enhancement on palatability attributes of beef (Vote et al 2000;Robbins et al 2002;McGee et al 2003). Despite the lower salt concentration target, the ME treatment was sufficient to significantly increase saltiness.…”

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

“…Any level of treatment was beneficial, with the greatest shear force benefit occurring in muscle pumped to 30%. salt/phosphate solution has shown to increase waterbinding capacity and tenderness (Vote et al, 2000;Lawrence et al, 2004;Baublits et al, 2006). The chloride ions of salt are thought to bind to the myofilaments and increase the electrostatic repulsive force between them (Offer and Trinick, 1983).…”

Effects of skeletal separation method and postmortem ageing on carcass traits and shear force in cull cow beef

“…Moisture enhancement is an option for improving product quality based on studies with graded beef (Vote et al 2000;Lawrence et al 2004) but responses to injection of cow beef with calcium chloride led to varying success with regard to increasing tenderness, and development of undesirable off-flavours (Morgan et al 1991;DeYonge-Freeman et al 2000).…”