title: Evaluation of 0.1% ammonium hydroxide to replace sodium tripolyphosphate in fresh meat injection brines.
abstract: Paired USDA Select beef strip loins (n = 10), aged 2 d, were injected with either an alkaline-based (3.6% sodium chloride, 1% Herbalox seasoning, adjusted to pH 10 with ammonium hydroxide [approximately 0.1%, FFC grade]) or a phosphate-based (3.6% sodium chloride, 1% Herbalox seasoning, 4.5% sodium tripolyphosphate) brine. Steaks were evaluated for 19 d. Overall, phosphate-injected steaks performed better than alkaline-injected steaks with respect to cook yield, water holding capacity, lipid oxidation, color stability, tenderness, and juiciness. Phosphate-injected steaks also had less purge than alkaline-injected steaks, as confirmed by composition analysis. Phosphate-injected steaks were higher in moisture and ash content, and were nearly 2% lower in protein content. Alkaline-injected steaks had significantly lower aerobic (approximately 1 log lower) and anaerobic (approximately 2 log lower) plate counts. Final meat pH probably contributed to the differences observed between treatments. The final pH of phosphate-injected steak was 5.99 while that of alkaline-injected steak was 5.73. Further research should be conducted to determine the concentration of ammonium hydroxide needed in the alkaline-based brine to increase the final meat pH to similar levels found in the phosphate-injected steaks.
authors.affiliation: Food Science Dept, Oklahoma State Univ, OK 74078-6055, USA. christina.dewitt@okstate.edu
authors.forename: C A
authors.initials: CA
authors.lastname: Cerruto-Noya
authors.forename: D L
authors.initials: DL
authors.lastname: VanOverbeke
authors.forename: C A Mireles
authors.initials: CA
authors.lastname: DeWitt
mesh_terms: D064753:Ammonium Hydroxide; D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006878:Hydroxides / Q000737:chemistry*; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis / Q000382:microbiology; D010858:Pigmentation; D011122:Polyphosphates / Q000737:chemistry*; D011786:Quality Control; D000644:Quaternary Ammonium Compounds / Q000737:chemistry*; D012492:Salts / Q000737:chemistry*; D012677:Sensation; D033081:Shear Strength
chemical_list: D005421:Flavoring Agents; D006878:Hydroxides; D011122:Polyphosphates; D000644:Quaternary Ammonium Compounds; D012492:Salts; C017082:brine; D064753:Ammonium Hydroxide; C005692:triphosphoric acid