Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend

Hoffman, Louwrens C.; Müller, M.; Vermaak, A.

doi:10.1016/j.meatsci.2008.04.025

Cited by 11 publications

(11 citation statements)

References 34 publications

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“…Support muscles are reported to be more tender than locomotive muscles (Belew et al, 2003). However, with infusion this factor is not relevant, suggesting that the blend tenderised all the muscles to an acceptable level (Hoffman et al, 2008). In this investigation the infused muscles BF (38.90 N), RF (36.06 N) and LL (41.08 N) had significantly lower WBSF values than ST (47.63 N) and SS (47.26 N).…”

Section: Resultsmentioning

confidence: 52%

Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

Hoffman¹,

Vermaak²,

Müller³

2012

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe consumer demands a beef product of consistent and acceptable tenderness. The infusion of beef muscles with a blend containing sodium and potassium salts, various phosphates and lactates has the potential to improve the current status of low meat consumption and inconsistent tenderness of fresh beef products in South Africa. In the present investigation, the biceps femoris (BF, silverside), rectus femoris muscle (RF), semitendinosus muscle (ST, eye of the silverside), supraspinatus muscle (SS, scotch fillet) and longissimus et lumborum muscles from the left side of beef carcasses were infused, 3 d post mortem, with a blend consisting of various sodium and potassium salts, di-and triphosphates and lactates, while the corresponding muscles from the right side were untreated and served as the control. The changes in beef quality over a 19-d period and the initial proximate and mineral composition of the muscles were also determined. The general findings suggest that an increase in tenderness concurrent with an acceptable beef colour resulted from the infusion with this blend. The chemical composition of the treated muscles was not negatively affected by the infusion and the mineral content of the treated muscles was increased, accordingly._______________________________________________________________________________

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Section: Resultsmentioning

confidence: 52%

Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

Hoffman¹,

Vermaak²,

Müller³

2012

SA J. An. Sci.

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“…Furthermore, McGee et al (2003) stated that lactate injection on pre-cooked beef steaks were significantly different from the controls with no significant differences among injected treatments and NaL improved also juiciness when compared with controls at day 0 of storage as well as having a stabilizing effect throughout the storage periods. Hoffman et al (2008) indicated that lactate-treated and untreated beef muscles did not differ (P > 0.05) with regard to aroma and flavor. Hoffman et al (2008) indicated that lactate-treated and untreated beef muscles did not differ (P > 0.05) with regard to aroma and flavor.…”

Section: Sensory Evaluationmentioning

confidence: 88%

“…Additionally, Papadopoulos et al (1991b) and McGee et al (2003) emphasized that the NaL treatment increased sensory panel tenderness. Hoffman et al (2008) indicated that lactate-treated and untreated beef muscles did not differ (P > 0.05) with regard to aroma and flavor. Although there were no differences (P > 0.05) for initial juiciness, they added that all the treated samples illustrated a higher (P Յ 0.05) degree of sustained juiciness than the untreated sample and the tenderness was enhanced (P Յ 0.05).…”

Section: Sensory Evaluationmentioning

confidence: 88%

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Bingöl

Çolak

Çetin

et al. 2012

Journal of Food Processing and Preservation

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Cig kofte is a meat product consumed traditionally almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria while no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the microbiological and sensorial quality of cig kofte were investigated during display life (0, 3, 6, 12, 24 h) in order to determine the shelf life of the product. For this purpose, cig kofte samples were manufactured with various concentration of sodium lactate (1%, 2%, 3% and 4% NaL) and examined either in ambient (20C ± 2) or refrigerator (4C ± 2) storage. As a result, the hygienic quality and shelf life of cig kofte were somewhat improved; microbial growth was delayed dependent on NaL concentration used, and shelf life was increased up to 24 h. Although 1% and 2% NaL received appreciation by the panelists, an undesired loss of color and drying during storage may affect consumer's acceptance. Practical Application Cig kofte is a meat product that has a poor hygienic quality, while no heating or cooking process is applied during any stage of manufacturing. Since heat treatment is inappropriate for the raw characteristics of the product, it was aimed to prolong the shelf life of cig kofte by the addition of sodium lactate, which is used as aqueous form in food industry, in its recipe in company with cold water, which is a main ingredient added during the kneading process. Sodium lactate provides retardation on the microbial growth of cig kofte dependent on concentration used and increases the shelf life up to 24 h. Appearance is the first quality attribute evaluated by consumers when choosing a food product, so 1% and 2% NaL are more favorable by the panelists.

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“…A study by Hoffman et al (2008) evaluated the effects of injection enhancement with salt and phosphate on 4 different beef muscles. They reported that panelists rated enhanced samples juicier and more tender than non-enhanced samples.…”

Section: Effects On Instrumental Tenderness and Sensory Traitsmentioning

confidence: 99%

A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles

et al. 2010

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Objectives were to determine the effects of needle-free (NF) versus needle (N) injection methods and/or solutions for enhancement of beef longissimus lumborum muscle (LM) on color, instrumental tenderness, sensory attributes, pump yields, and cooking losses. In experiment 1, LM (n=15) at 9 d postmortem were halved before random assignment to N or NF injection enhancement with a solution containing 2.2% salt, 4.4% sodium tripolyphosphate (STPP), and 1.5% K lactate. Different steaks from each loin half were either placed on a 5 d color display, frozen for later sensory analysis, or aged until d 13 postmortem for LM slice shear force measurements. Pump yields tended (P=0.08) to be higher for NF injection. Needle injected steaks were darker (P<0.05) on day 1, but not after that.

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Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend

Cited by 11 publications

References 34 publications

Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles

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