Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.
Select grade strip loins (n = 10) were enhanced 10% with either a phosphate or an acid solubilized protein solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear force, and sensory analysis were measured to characterize storage quality. The phosphate injection consisted of 4.5% phosphate, 3.6% sodium chloride, 90.9% water, and 1% Herbalox seasoning. Two solutions were prepared for the protein injection: one consisting of 1:9 protein to water and the other an aqueous solution of 1% Herbalox seasoning and 3.6% sodium chloride. Enhancement solutions were injected twice at 5% to create a 10% total injection. It was found that the protein-enhanced steaks were comparable to phosphate-enhanced steaks for percent discoloration and overall acceptability. The phosphate-enhanced steaks performed better than the protein-enhanced steaks for lean color, fat color, aerobic plate count, lipid oxidation, percent purge, cook yield, and Warner-Bratzler shear force. It should be noted that for protein-enhanced steaks, lean color and cook yield, although statistically different, did perform similar to phosphate-enhanced steaks.
Vann
Dustin G
DG
Dept. of Animal Science, Oklahoma State Univ., Rm 104e, Stillwater, OK 74078, USA.
Mireles DeWitt
Christina A
CA
D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects; D008460:Meat / Q000382:microbiology / Q000592:standards*; D018482:Muscle, Skeletal / Q000187:drug effects* / Q000502:physiology; D010858:Pigmentation / Q000187:drug effects; D011122:Polyphosphates / Q000494:pharmacology*; D011506:Proteins / Q000494:pharmacology*; D012965:Sodium Chloride / Q000494:pharmacology*; D013649:Taste
D011122:Polyphosphates; D011506:Proteins; D012965:Sodium Chloride