Enhancing palatability traits in beef chuck muscles
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- 作者：M.E. Molina ; D.D. Johnson ; R.L. West and B.L. Gwartney
- 关键词：Beef ; Enhancement ; Palatability ; Storage
- 刊名：Meat Science
- 出版年：2005
- 出版时间：2005
- 年：2005
- 卷：71
- 期：1
- 页码：52-61
- 全文大小：606 K
文摘
Thirty-six USDA Select complexus, latissimus dorsi, rhomboideus, serratus ventralis (SEV), splenius, subscapularis, supraspinatus (SUS), and triceps brachii (TRB) muscles were studied. Muscles were assigned to one of four treatments: control, marinated, needle-pumped, and vacuum-tumbled to reach 10 % brine pick-up after treatment. The solution was formulated to have 0.5 % of sodium chloride and 0.4 % of sodium tripolyphosphate in the end product. Steaks from the SEV, SUS, and TRB muscles were cooked on a grill and the other five muscles were oven-roasted whole, all of them cooked to an internal temperature of 71 °C. Sensory evaluations and Warner–Bratzler shear force (WBSF) determinations were conducted immediately after cooking (Day-1), and after being cooked and stored frozen for 60 days (Day-60). For the Day-60 evaluation, samples were reheated using a microwave oven. The needle-pumped treatment reduced WBSF values compared to the control in 3 out of 8 muscles (P < 0.05). The marinated treatment appeared to have the greatest influence on juiciness and was different from the control in 7 of 8 muscles (P < 0.05). Comparing treated muscles to the control, tenderness was increased in 4 out of 8 muscles when needle pumped (P < 0.05). Brine treatment reduced sensory detected connective tissue only in 2 of 8 muscles. More off-flavors were detected by the panel for marinated samples from six of eight muscles. All muscles had lower values for WBSF, less connective tissue and off-flavors, and higher juiciness, overall tenderness, and beef flavor intensity on Day-1 than Day-60. The needle-pumped method was slightly superior to the marinated and vacuum-tumbled treatments even though the differences were not always consistent. But, regardless of the application method, palatability traits were generally enhanced by brine treatments.