Publication: Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef
Issued Date
2011-05-01
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ISSN
03091740
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2-s2.0-79151470495
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Mahidol University
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SCOPUS
Bibliographic Citation
Meat Science. Vol.88, No.1 (2011), 122-127
Suggested Citation
S. L. Pojedinec, S. D. Slider, P. B. Kenney, M. K. Head, S. Jittinandana, W. R. Henning Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef. Meat Science. Vol.88, No.1 (2011), 122-127. doi:10.1016/j.meatsci.2010.12.012 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/11323
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Title
Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef
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Abstract
Preblending A- and C-maturity muscles with MgCl 2 and/or CaCl 2 was investigated in low-fat, low-sodium restructured beef. Products were formulated to contain: 1) 80% chunks, preblended 12h with 0.05% MgCl 2 , 0.05% CaCl 2 , or a combination of each (0.1%) and 0.4% sodium tripolyphosphate (STPP) and 2) 20% mince preblended 12h with 0.05% of each dicationic salt or the combination of dicationic salts (0.1%), 0.4% STPP, and 1.0% NaCl. This formulation achieved a raw product NaCl content of 0.2%. Additionally, a control was formulated with chunks and mince that contained no dicationic salt. CaCl 2 decreased raw and cooked pH and cook yield, and increased cohesiveness; whereas, MgCl 2 increased cook yield and myosin solubility. Total protein solubility was not affected by muscle maturity or dicationic treatment. Myosin solubility of the combination treatment was greater for C-maturity muscle (57months) compared to A-maturity muscle (20months) formulations. Control, C-maturity muscle treatments contained more insoluble and total collagen (p < 0.05), and these treatments were more cohesive (p < 0.05) than control, A-maturity treatments. The combination of CaCl 2 and MgCl 2 increased hardness of A-maturity products, but it decreased hardness of C-maturity products. In addition to increasing hardness of A-maturity products, the combination treatment lowered (p < 0.05) cook yield for these products. © 2010 The American Meat Science Association.