Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics

doi:10.1016/j.meatsci.2004.12.011

Meat Science

Volume 70, Issue 2, June 2005, Pages 205-214

https://doi.org/10.1016/j.meatsci.2004.12.011 Get rights and content

Abstract

Beef biceps femoris muscles (n = 45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased (P < 0.05) free water compared to untreated muscles (CNT), and while TSPP-treated muscles were able to bind greater (P < 0.05) additional water than CNT, STPP- and SHMP-treated muscles did not differ (P > 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more (P < 0.05) water than those with 0.2% phosphate inclusion. Steaks treated with STPP or TSPP had decreased (P < 0.05) cooking losses than CNT, while SHMP-treated steaks did not differ (P > 0.05) from CNT. Steaks injected at 18% pump had greater (P < 0.05) percent moisture, and did not differ (P > 0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences (P > 0.05) in Warner–Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier (P < 0.05) by sensory panelists than CNT steaks or steaks enhanced only with sodium chloride. Regardless of phosphate type, steaks enhanced with 0.4% phosphate and those steaks at 18% pump received improved (P < 0.05) sensory tenderness ratings compared to 0.2% phosphate and 12% pump, respectively. These results suggest that enhancing biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.

Introduction

The beef industry has experienced an increased necessity to boost the demand for cuts from the chuck and round. The chuck and round comprise approximately two-thirds of carcass weight, yet only yield 50% of carcass value (NCBA, 2000). Additionally, many of the cuts originating from the chuck and round have traditionally been fabricated and marketed as roasts, yet typically due to the demand of cooking-time associated with roast cookery, this method of consumer preparation has declined (NCBA, 2000). The biceps femoris muscle, often fabricated as a roast and originating from the outside round has been reported to exhibit higher Warner–Bratzler shear force values and decreased sensory tenderness ratings (Brooks et al., 2000, Rhee et al., 2004). Furthermore, Nelson, Dolezal, Ray, and Morgan (2004) reported decreased sensory juiciness and overall tenderness ratings for biceps femoris steaks, compared to either longissimus or triceps brachii steaks. Elam, Brooks, Morgan, and Ray (2002) applied mechanical tenderization and marination in a solution containing water, salt, and a tenderizer to biceps femoris muscles, and the authors reported improved sensory tenderness ratings for the treated steaks compared to untreated steaks; however, there were no improvements in sensory juiciness with the enhancement treatment.

Several studies have investigated water retention and binding characteristics of different phosphate types and concentrations in poultry, and ground and restructured beef products (Shults et al., 1972, Shults and Wierbicki, 1973, Trout and Schmidt, 1984). Furthermore, investigations into the performance of different phosphates on poultry sensory characteristics (Xiong & Kupski, 1999), and enhancement solutions with a phosphate component on whole-muscle beef quality (Lawrence et al., 2003, Vote et al., 2000) have been conducted. However, an investigation of the effects of phosphate types with differing concentrations and pump rates in lesser value whole-muscle beef cuts has not been performed. Therefore, the objectives of this study were to investigate the performance and possible interactive effects of three different phosphate types, two phosphate concentrations, and two injection rates on quality and sensory characteristics of whole-muscle beef biceps femoris muscles.

Section snippets

Muscles

Fresh beef bottom round subprimals (6 d postmortem; IMPS 171b; n = 45) from USDA Select carcasses were obtained from a commercial packing plant and transported to the University of Arkansas Red Meat Abattoir and stored at 2 °C for 24 h. Subsequently, muscle sections were removed from vacuum-sealed bags and all external fat and adjacent muscles were removed from the biceps femoris muscle.

Enhancement treatments

Utilizing a randomized 3-way factorial design, the 45 muscles were randomly assigned to one of 15 treatments (

pH, water-holding capacity, water-binding ability, and percent moisture

Results pertaining to post-injection pH, water-holding capacity, water-binding ability, and percent moisture are reported in Table 2, Table 3. The pH of SHMP-enhanced muscle samples was lower (P < 0.05) than CNT; however, STPP and TSPP treatments did not differ from CNT (Table 2). Additionally, STPP and TSPP both had a higher (P < 0.05) pH than NaCl, whereas the pH of SHMP did not differ (P > 0.05) from NaCl. In relation to the factorial analysis (Table 3), SHMP had a lower (P < 0.05) pH than both STPP

Summary

Since interactive effects were insignificant, the phosphate types used in this study appear to exhibit relative performance regardless of the concentrations used in whole-muscle beef. Sodium tripolyphosphate (STPP) and TSPP performed better than SHMP in terms of water retention, water binding, and cook yield in beef biceps femoris muscles. Although there were no differences between phosphate concentrations for water-holding capacity or cook yield, increased phosphate concentrations did allow

Acknowledgments

Appreciation is expressed to the Arkansas Beef Council for funding this research. The support of Tyson Foods, Inc., Springdale, AR and Astaris, LLC, St. Louis MO, during these trials is also appreciated. Additionally, the authors would like to express their gratitude to P. Dias-Morse, W. Schuhknecht, C. Rogers, L. Rakes, and J. Stephenson for their assistance during these trials.

References (30)

T.E. Lawrence et al.
Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits
Meat Science
(2003)
M.R. McGee et al.
Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner–Bratzler shear and sensory characteristics of pre-cooked inside round roasts
Meat Science
(2003)
J.A. Scanga et al.
Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring
Meat Science
(2000)
Y.L. Xiong et al.
Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions
Poultry Science
(1999)
AMSA. (1995). Research guidelines for cookery, sensory evaluation and instrumental measurements of fresh meat. American...
J.C. Brooks et al.
National beef tenderness survey – 1998
Journal of Animal Science
(2000)
Elam, A. T., Brooks, J. C., Morgan, J. B., & Ray, F. K. (2002). Trained sensory evaluation of value added beef from the...
R. Hamm
Interactions between phosphates and meat proteins
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
(1962)
J.T. Keeton
Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties
Journal of Food Science
(1983)

C.L. Knipe et al.

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

(1985)

E.M. Miller et al.

Effect of marination in sodium hexametaphosphate solution on the palatability of loin steaks

Food Technology

(1965)

NCBA (2000). Muscle profiling study to add new value to beef. <http:www.beef.org/dsp/dspeId=2>. Accessed...

J.L. Nelson et al.

Characterization of Certified Angus Beef steaks from the round, loin, and chuck

Journal of Animal Science

(2004)

M.S. Rhee et al.

Variation in palatability and biochemical traits within and among eleven beef muscles

Journal of Animal Science

(2004)

Cited by (69)

Altering the ratio of palmitic, stearic, and oleic acids in dietary fat affects nutrient digestibility, plasma metabolites, growth performance, carcass, meat quality, and lipid metabolism gene expression of Angus bulls
2023, Meat Science
This study evaluated the effects of changing the ratio of palmitic, stearic, and oleic acids in dietary fat on nutritional metabolism, growth performance, and meat quality of finishing Angus bulls. Bulls received the following three treatments: (1) a control diet without fat supplement (CON), (2) CON + mixed fatty acid supplement (58% C16:0 + 28% cis-9 C18:1; MIX), (3) CON + saturated fatty acid supplement (87% C16:0 + 10% C18:0; SFA). In summary, both fat treatment diets simultaneously increased saturated fatty acids C16:0 (P = 0.025), C18:0 (P < 0.001) and total monounsaturated fatty acids (P = 0.008) in muscle, thus balancing the ratio of unsaturated to saturated fatty acids in muscle. MIX diet increased the digestibility of dry matter (P = 0.014), crude protein (P = 0.038), and ether extract (P = 0.036). SFA diet increased the daily gain (P = 0.032) and intramuscular fat content (P = 0.043). The high content of C16:0 and C18:0 in the SFA diet promoted weight gain and fat deposition of beef cattle by increasing feed intake, up-regulating the expression of lipid uptake genes and increasing deposition of total fatty acids, resulting in better growth performance and meat quality.
Effect of muscle fiber characteristics on meat quality in fast- and slow-growing ducks
2021, Poultry Science
This study evaluated the effects of muscle fiber characteristics on meat quality traits in 45 female fast- and slow-growing ducks. Three duck breeds at typical market ages were selected and slaughtered, including fast-growing ducks (Cherry Valley duck) and slow-growing ducks (Small-sized Beijing duck and Liancheng White duck). M. pectoralis major (PM), m. soleus (SOL), m. gastrocnemius (GAS) and m. extensor digitorum longus (EDL) were used to assess muscle fiber characteristics as well as meat quality properties. The results showed that the fiber compositions in PM, GAS, and EDL muscles only consisted of fast-twitch fibers irrespective of the breeds, while a low percentage of slow-twitch fibers were observed in slow-growing ducks (17.03% and 29.14%). The significant clear differences of fiber diameter, fiber density and fiber cross-sectional area (CSA) was observed among three duck breeds. Small-sized Beijing ducks had the highest diameter and cross-sectional fiber area coupled with a dramatically lowest fiber density when compared to other 2 breeds both in breast and leg muscles. In addition, the meat quality traits such as moisture content, release water, and intramuscular fat content were significantly affected by the breeds. Slow-growing ducks, especially Liancheng White ducks, exhibited higher release water, intramuscular fat content, as well as lower moisture content (P < 0.05) compared to the fast-growing ducks. The lower pH_{24 h} value and shear force tended to be present in breast of Liancheng White ducks (P < 0.05). The higher protein content and collagen content were detected in breast of Liancheng White ducks and the leg muscle of Small-sized Beijing ducks (P < 0.05), respectively. Finally, the correlation coefficients between muscle fiber characteristics and meat quality showed that the diameter, density and CSA of fibers had a moderate or significant correlation with pH, shear force value, moisture content, and protein content of meat in fast-growing ducks. In slow-growing ducks, muscle fiber characteristics had a moderate or significant correlation with pH, shear force value, release water, protein content, and intramuscular fat content of meat. These results indicated that muscle fiber characteristics is a useful parameter to explain in parts the variation of meat quality including pH, shear force value, and protein content of meat, both in slow-growing ducks and fast-growing ducks.
Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%
2021, Ultrasonics Sonochemistry
The objective of this study was to evaluate the effect of ultrasound treatments with different durations (15, 20, 25, 30, and 35 min) at a low static temperature (12 °C) controlled by an intelligent temperature control and monitoring system on the quality of 50% reduced-phosphate frankfurters. The results show that without ultrasound treatment, phosphate reduction caused some obvious deficits in the textural properties, sensorial parameters, and oxidative stability of frankfurters. Moreover, 25-min ultrasound treatment could significantly lower the cooking loss and enhance emulsion stability, textural properties, and sensorial parameters of reduced phosphate frankfurters, which was also verified by dynamic water distribution analysis and microstructural observation. Additionally, low constant temperature during ultrasound treatment was another crucial factor in retarding lipid oxidation during storage. Therefore, ultrasound treatment with moderate duration and stable low temperature could be considered a successful approach to obtain healthier reduced-phosphate frankfurters under the “clean label” concept.
Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage
2020, Meat Science
Citation Excerpt :
Our results (Table 3) showed that the control döner kebabs had similar CL values with döner kebabs produced with HMP and SPP (except eSPP-0.5 group). Baublits, Pohlman, Brown Jr, and Johnson (2005) indicated that STP was the more effective PP type than HMP to decrease CL in beef. Kılıç et al. (2014) reported that SPP and HMP increased CL compared with STP in ground beef and chicken.
The effect of different polyphosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) and ratios of unencapsulated (u) and encapsulated (e) forms of these polyphosphates (PP, 0.5%) on lipid oxidation inhibition and quality characteristics of ground beef döner kebab were evaluated. STP usage provided lower cooking loss (CL) than HMP or SPP (P < .05). Döners containing STP had higher pH than those with HMP or SPP (P < .05). Regardless of ePP ratio in the total added PP (0.5%), added ePP created the same effect on CL and pH as 0.5% uPP in döner samples. The highest orthophosphate (OP) was obtained with STP, followed by SPP, HMP and control (no PP; P < .05). OP values generally decreased with increasing ePP ratio up to 0.4% in the total added PP (P < .05). Thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxide (LPO) in döners containing PP were lower than control (P < .05). The lowest TBARS and LPO were determined in döners containing STP or SPP (P < .05). In general, increasing ePP ratio (up to 0.2% for STP and SPP, and 0.4% for HMP) in the total added PP provided further reduction in TBARS and LPO (P < .05). TBARS and LPO results suggested that ePP incorporation may be strategic implementation for meat industry to control lipid oxidation in ready to eat döner kebab.
Ultrasound: A new approach to reduce phosphate content of meat emulsions
2019, Meat Science
Meat emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L⁻¹ volumetric power) for 0, 9, and 18 min. The technological, oxidative, and sensory quality was evaluated. The reduction of the phosphate content in the non-sonicated samples led to a decrease in the cooking yield and emulsion stability and impaired the texture profile, and the oxidative and sensory quality of the samples. Although the 9-min ultrasound treatment was not effective to compensate for defects caused by the phosphate reduction, the application for 18 min improved the technological quality and did not increase the lipid oxidation. In addition, it allowed reducing most of the sensory defects caused by the reduction of 50% of the phosphate level. Therefore, the US can be useful to produce low-phosphate meat emulsions.
Reducing salt in meat and poultry products
2019, Reducing Salt in Foods
In the last decade, an increasing number of countries have implemented various initiatives to reduce the use of sodium salt in the food industry. A successful example is the United Kingdom, where salt reduction strategies followed a double approach via: (i) food reformulation, by working with all sectors of the food industry and (ii) increasing awareness through public campaigns. According to the Department of Health, in 2012 NaCl intake in the United Kingdom has decreased from 9.5 to 8.1 g/day since 2005. In Ireland, between the years 2003 and 2011, NaCl was reduced by up to 18% in white bread, 20% in wholemeal bread, 25% in canned and dried soups, 19% in potato crisps, and to 45% in breakfast cereals (Inguglia et al., 2017). In early 2014 the FSA published revised salt targets for 2017, in most cases the NaCl levels did not change (see Table 7.1). The long-term goals for sodium reduction set out by the US FDA are shown in Table 7.2. As a result of the ongoing campaign by public health authorities, this chapter re-examines the functions of NaCl in meat and poultry products and the effects a reduction in NaCl has on these products and gives an update on the chapter written in 2004. As with the previous chapter, this will include the effects NaCl has on flavour, texture and processing characteristics, and the critical issues when reducing NaCl. The current levels of NaCl in meat and poultry products will also be examined and details of low or reduced NaCl products that are on the market will be discussed. An outline of the ingredients and processes available to manufacturers to produce low- and/or reduced NaCl products will be addressed and finally future trends in reducing NaCl in meat and poultry products will be examined.

View all citing articles on Scopus

View full text

Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics

Abstract

Introduction

Section snippets

Muscles

Enhancement treatments

pH, water-holding capacity, water-binding ability, and percent moisture

Summary

Acknowledgments

Meat Science

Meat Science

Meat Science

Poultry Science

National beef tenderness survey – 1998

Journal of Animal Science

Interactions between phosphates and meat proteins

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

Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties

Journal of Food Science

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

Effect of marination in sodium hexametaphosphate solution on the palatability of loin steaks

Food Technology

Characterization of Certified Angus Beef steaks from the round, loin, and chuck

Journal of Animal Science

Variation in palatability and biochemical traits within and among eleven beef muscles

Journal of Animal Science