Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

Abstract

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.

Effects of dietary glycerol inclusion on growth performance, carcass and meat quality characteristics, glycogen content, and meat volatile compounds in Korean cattle steers

“…Similarly, no significant differences in tenderness, juiciness, or flavor were observed in the LM of Purunã bulls fed on diets containing up to 18% glycerin [ 38 ]. Sensory traits, including tenderness, are positively related to the intramuscular fat content in cattle [ 39 ]. Thus, the lack of an effect of glycerol inclusion on the intramuscular fat content may partly explain the absence of differences in sensory traits between the two groups in the present study.…”

Identification of angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysates of pork loin

“…[7][8][9][10] To improve the tenderness and juiciness of fresh meat, injection of solutions containing salt, phosphate, and additional flavor components is commonly used as a marination process. [11] This method induces relatively rapid enhancements in sensory qualities and other functionalities. Recently, Seol et al [9] showed that injection (80 ppm) of Hanwoo beef with a proteolytic enzyme (thermolysin) and storage at 5°C for 3 days generated potent bioactive peptides with various activities, including ACE inhibitory and antioxidative activities.…”

“…(a) RP-HPLC profile and (b) ACE inhibitory activity of fraction E2-FIII. Peaks were divided into 17 groups(1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17), and their ACE inhibitory activity was measured.…”