Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef

Abstract

Beef biceps femoris (n = 10; muscle sections, n = 20; BF), infraspinatus (n = 10; muscle sections, n = 20; IS), and longissimus (n = 10; muscle sections, n = 20; LM) muscles were utilized to evaluate the effect of enhancement with phosphate and varying levels of sodium chloride in beef muscles differing in composition and palatability. Muscles were untreated or solution enhanced to 112% of raw product weight with sodium tripolyphosphate at 0.4% of product weight (STPP), or STPP and sodium chloride (NaCl) at 0.5%, 1.0% or 1.5% of product weight. There was a quadratic relationship (P = 0.04) for percent free water to decrease and a linear relationship (P < 0.01) for cook yield to increase as the level of NaCl increased. The IS steaks required less (P < 0.05) shear force than either the BF or LM, with the BF and LM having similar (P > 0.05) shear force values. There was a linear relationship (P < 0.01) for shear force values to decrease with increasing salt concentration. Steaks from all four enhancement treatments had lower (P < 0.05) shear force values than untreated steaks. Sensory overall tenderness ratings revealed that the IS and LM were similar (P > 0.05) and superior (P < 0.05) to the BF in tenderness. Steaks enhanced with STPP and 0.5%, 1.0%, or 1.5% NaCl all were rated more tender (P < 0.05) than untreated or STPP-only treated steaks. The BF exhibited the lowest (P < 0.05) L* (lightness) and a* (redness) values, as well as decreased (P < 0.05) vividness. The LM generally exhibited superior color to the other two muscle types. There was a linear relationship (P < 0.01) for L*, a*, b* (yellowness) values, and vividness to decline with increasing salt concentration, but steaks enhanced with STPP and 0.5% NaCl were similar (P > 0.05) in a* values and vividness to untreated steaks. These results suggest that across three different muscles varying in composition and palatability, enhancement with 0.4% STPP and 0.5% NaCl allowed for improvements in palatability while minimizing the color deterioration associated with phosphate/salt enhancement.

Introduction

Solution enhancement technology has been utilized for decades by the meat industry to help assure a more palatable product. Many researchers have reported improved beef sensory tenderness and juiciness (McGee et al., 2003, Vote et al., 2000). This improved palatability can provide a more acceptable product to the consumer (Robbins et al., 2003). While the improved palatability and increased consumer acceptance are important factors, equally important is the color and color stability of the meat product. The visual appearance of the meat product is extremely important to the consumer and affects the consumer’s purchasing decision (Faustman and Cassens, 1990, Kropf et al., 1986). While Baublits, Pohlman, Brown, and Johnson (2005b) reported improved palatability of beef biceps femoris steaks enhanced with phosphate and sodium chloride, Baublits, Pohlman, Brown, and Johnson (2005a) reported general decreased color stability of phosphate and salt enhanced biceps femoris steaks compared to untreated steaks. Similarly, Robbins et al. (2002) reported inferior color and shortened shelf-life for phosphate and sodium chloride enhanced vs. untreated beef semimembranosus muscles. While evaluating the independent effects of different phosphates without sodium chloride, it was found that phosphates alone were unable to improve palatability, but allowed for similar or superior color characteristics relative to untreated biceps femoris steaks (Baublits, Pohlman, Brown, & Johnson, 2006a). Therefore, phosphate, in conjunction with sodium chloride generally aids in improving palatability but can diminish color characteristics.

The ability to improve palatability with the intent to increase consumer acceptance while simultaneously maintaining product color for purchasing appeal is an important concept. Additionally, differing beef muscle types are inherently different in terms of palatability (Rhee, Wheeler, Shackelford, & Koohmaraie, 2004), and in terms of color stability (McKenna et al., 2005). This variability among muscle types may require differing levels of sodium chloride utilized in conjunction with phosphate to achieve improved palatability and color stability in differing muscles. Therefore, the objective of this study was to investigate solution enhanced meat quality characteristics, and possible interactive effects of muscle type and sodium chloride concentration for three different beef muscles varying in composition and palatability.