Effects of salt, BHA/BHT, and differing phosphate types on quality and sensory characteristics of beef longissimus muscles.
USDA Select striploins (n = 20) were cut into thirds (anterior, medial, and posterior) and randomly assigned to 1 of 6 treatments. Treatments included: (1) control (C); (2) 0.006% BHA (butylated hydroxyl anisole)/BHT (butylated hydroxytoluene) (70%/30%) (BB); (3) 0.4% trisodiumphosphate (CT); (4) 0.4% sodiumtripolyphosphate with 0.5% salt (BH); (5) sodiumtripolyphosphate, 0.5% salt, and 0.006% BHA/BHT (70%/30%) (SB); (6) 0.2% sodiumtripolyphosphate, 0.2% trisodiumphosphate, and 0.5% salt (STB). Muscle sections were injected to 110% (10% pump) of their weight with their respective treatments. Inclusion of BHA/BHT allowed for lower mean oxidation values. Regardless of phosphate type, muscles treated with both phosphate and salt had lower retail purge (P < 0.05). Sensory panelists rated (P < 0.05) STB, SB, and BH to be juicier than all other treatments. These data suggest that inclusion of both salt and phosphate can enhance palatability, lower cook loss, and retail purge.
Rowe
C W
CW
Dept. of Animal Science, Univ. of Arkansas, Fayetteville, AR 72701, USA.
Pohlman
F W
FW
Brown
A H
AH
Baublits
R T
RT
Johnson
Z B
ZB
D000818:Animals; D002083:Butylated Hydroxyanisole / Q000008:administration & dosage*; D002084:Butylated Hydroxytoluene / Q000008:administration & dosage*; D002417:Cattle; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis; D018482:Muscle, Skeletal / Q000187:drug effects*; D010710:Phosphates / Q000008:administration & dosage*; D012677:Sensation; D012965:Sodium Chloride / Q000008:administration & dosage*; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
D010710:Phosphates; D017392:Thiobarbituric Acid Reactive Substances; D002084:Butylated Hydroxytoluene; D002083:Butylated Hydroxyanisole; D012965:Sodium Chloride; C018279:sodium phosphate