Effect of Enhancement on Three Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of Australian Beef

Hardcastle, N. G.; Garmyn, A. J.; Miller, M. F.

doi:10.22175/mmb2019.0049

Cited by 2 publications

(1 citation statement)

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“…These studies have shown that NaHCO 3 can positively affect the physiochemical and eating quality attributes of meat and poultry compared with non-treated counterparts. In an attempt to classify phosphate alternatives' impact on beef eating quality, Hardcastle et al [14] determined that Australian steaks from multiple muscles enhanced with NaHCO 3− resulted in greater consumer palatability scores compared with those treated with sodium phosphate. Value-adding lower-quality muscles are of extreme interest, particularly if muscles destined for beef trim could be utilized in dishes such as fajitas or stir fry rather than ground beef.…”

Section: Introductionmentioning

confidence: 99%

Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

Garmyn

Hardcastle

Bendele

et al. 2020

Foods

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The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips. All the muscles were divided in half and enhanced (12%) with a brine solution containing either phosphate, a "clean label" ingredient sodium bicarbonate, or not enhanced. Muscle and enhancement independently influenced (P < 0.01) tenderness, juiciness, flavor, and overall liking. Overall, the bottom sirloin flap was liked the most (P < 0.05) when compared with all the other muscles, while the inside round cap was liked less but did not differ (P > 0.05) from the inside skirt or flank steak. Samples enhanced with sodium bicarbonate were the most (P < 0.05) tender and juicy; samples enhanced with phosphate were intermediate, and the control samples were the least tender and juicy, regardless of the muscle. Flavor and overall liking were similar (P > 0.05) between clean and phosphate-enhanced samples, and both were liked more than the control samples. Enhancement was necessary for acceptable eating quality of all the muscles evaluated in this study; however, the inside round cap was the least suitable. These results indicate that a "clean label" enhanced fajita product is possible without compromising cooking yield or consumer satisfaction.

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Section: Introductionmentioning

confidence: 99%

Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

Garmyn

Hardcastle

Bendele

et al. 2020

Foods

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Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf

Jaico

Prabhakar

Adhikari

et al. 2022

Journal of Food Quality

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The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. This study was designed to develop meatloaf with the intention of using the downgraded stream of trimmed meat and meat by-products, which are known to contain a higher quantity of connecting tissue that causes tenderness issues, moisture retention, mouthfeel, and perceived food quality. The physicochemical effects of sodium bicarbonate, potassium bicarbonate, and salt alone or in combination on physicochemical and sensory characteristics of cooked ground beef were investigated. The results obtained showed that cooked ground beef without salt had the lowest cooked yield. Instrumental textural and sensory analysis revealed that bicarbonate-treated meatloaf samples exhibited significantly better sensory and textural properties than the control ( p ≤ 0.05 ). Internal cooked color data revealed that meatloaf treated with sodium bicarbonate and potassium bicarbonate had a pinkish-red appearance with a significantly higher a ∗ value ( p ≤ 0.05 ). The findings provide evidence that inclusion of bicarbonates had a significant tenderizing and juiciness effects with improved sensory attributes of the meatloaf. The evidence presented clearly shows the potential of bicarbonate and salt will exert synergistic effects and improve eating quality and textural and sensorial attributes of meatloaf and other meat products.

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Effect of Enhancement on Three Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of Australian Beef

Cited by 2 publications

References 0 publications

Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf

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