Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics

Meat Science

Volumn 72, Issue 3, 2006, Pages 404-414

  Baublits, R T ^a   Pohlman, F W ^a   Brown Jr , A H ^a   Johnson, Z B ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Beef; Palatability; Phosphate; Sodium chloride; Water binding

Indexed keywords

EID: 28844490540     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.08.006     Document Type: Article

References (25)

1. AMSA Research guidelines for cookery, sensory evaluation and instrumental measurements of fresh meat 1995 American Meat Science Association in Cooperation with the National Livestock and Meat Board, now the National Cattlemen's Beef Association Centennial, CO
2. R.T. Baublits, F.W. Pohlman, A.H. Brown Jr., and Z.B. Johnson Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics Meat Science 71 2005 264 276
3. R.T. Baublits, F.W. Pohlman, A.H. Brown, and Z.B. Johnson Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics Meat Science 70 2005 205 214
4. R. Hamm Interactions between phosphates and meat proteins J.M. Deman P. Melnychyn Symposium: phosphates in food processing 1970 AVI Publishing, Inc. Westport, CT 65 82
5. E.W. Hellendorn Water-binding capacity of meat as affected by phosphates. I. Influence of sodium chloride and phosphates on the water retention of comminuted meat at various pH values Food Technology 16 1962 119 124
6. C.L. Knipe, D.G. Olson, and R.E. Rust Effects of selected inorganic phosphates, phosphate levels and reduced sodium chloride levels on protein solubility, stability and pH of meat emulsions Journal of Food Science 50 1985 1010 1013
7. T.E. Lawrence, M.E. Dikeman, M.C. Hunt, C.L. Kastner, and D.E. Johnson Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits Meat Science 65 2003 967 972
8. T.E. Lawrence, M.E. Dikeman, M.C. Hunt, C.L. Kastner, and D.E. Johnson Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract Meat Science 67 2004 129 137
9. E.M. Miller, and D.L. Harrison Effect of marination in sodium hexametaphosphate solution on the palatability of loin steaks Food Technology 19 1965 94 97
10. M.S. Rhee, T.L. Wheeler, S.D. Shackelford, and M. Koohmaraie Variation in palatability and biochemical traits within and among eleven beef muscles Journal of Animal Science 82 2004 534 550
11. K. Robbins, J. Jensen, K.J. Ryan, C. Homco-Ryan, F.K. McKeith, and M.S. Brewer Enhancement effects on sensory and retail display characteristics of beef rounds Journal of Muscle Foods 13 2002 279 288
12. J.A. Scanga, R.J. Delmore Jr., R.P. Ames, K.E. Belk, J.D. Tatum, and G.C. Smith Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring Meat Science 55 2000 397 401
13. P.R. Sheard, G.R. Nute, R.I. Richardson, A. Perry, and A.A. Taylor Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking Meat Science 51 1999 371 376
14. G.W. Shults, and E. Wierbicki Effects of sodium chloride and condensed phosphates on the water-holding capacity, pH and swelling of chicken muscle Journal of Food Science 38 1973 991 994
15. L.A. Smith, S.L. Simmons, F.K. McKeith, P.J. Bechtel, and P.A. Brady Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts Journal of Food Science 49 1984 1636 1641
16. Trout, G. R., Schmidt, G. R. (1983). Utilization of phosphates in meat products. In Proceedings of the 36th reciprocal meat conference (pp. 24-27). Fargo, ND.
17. G.R. Trout, and G.R. Schmidt Effect of phosphate type and concentration, salt level and method of preparation on binding in restructured beef rolls Journal of Food Science 49 1984 687 694
18. G.R. Trout, and G.R. Schmidt Effect of phosphates on the functional properties of restructured beef rolls: the role of pH, ionic strength, and phosphate type Journal of Food Science 51 1986 1416 1423
19. D.J. Vote, W.J. Platter, J.D. Tatum, G.R. Schmidt, K.E. Belk, and G.C. Smith Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability Journal of Animal Science 78 2000 952 957
20. E. Wierbicki, and F.E. Deatherage Determination of water-holding capacity of fresh meats Journal of Agricultural and Food Chemistry 6 1958 387 392
21. E. Wierbicki, M.G. Tiede, and R.C. Burrell Determination of meat swelling as a method for investigating the water-binding capacity of muscle proteins with low water-holding forces. I. The methodology Die Fleischwirtschaft 14 1962 951 957
22. E. Wierbicki, M.G. Tiede, and R.C. Burrell Determination of meat swelling as a method for investigating the water binding capacity of muscle proteins with low water-holding forces. II. Application of the swelling technology Die Fleischwirtschaft 15 1963 404 408
23. Y.L. Xiong, and D.R. Kupski Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions Poultry Science 78 1999 1053 1059
24. T. Yasui, T. Fukazawa, K. Takahashi, M. Sakanishi, and Y. Hashimoto Specific interaction of inorganic polyphosphates with myosin B Journal of Agricultural and Food Chemistry 5 1964 399 404
25. M. Zheng, N.A. Detienne, B.W. Barnes, and L. Wicker Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade Journal of the Science of Food and Agriculture 81 2000 82 87