Vote D J, Platter W J, Tatum J D, Schmidt G R, Belk K E, Smith G C, Speer N C
Department of Animal Sciences, Colorado State University, Fort Collins 80523, USA.
J Anim Sci. 2000 Apr;78(4):952-7. doi: 10.2527/2000.784952x.
Beef strip loins (46 U.S. Choice loins and 49 U.S. Select loins) were used to evaluate the potential for enhancing beef tenderness, juiciness, and flavor by injecting fresh cuts with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride. One half of each loin served as an untreated control, and the other half was injected with either distilled water (110% of raw weight) or a solution containing phosphate/lactate/chloride solution (107.5, 110, 112.5, or 115% of raw weight). All phosphate/lactate/chloride solutions were formulated to produce injected product concentrations of .25% sodium tripolyphosphate, .5% sodium chloride, and 2.5% sodium lactate. Ten additional U.S. Select loins were injected to 110% of raw weight with a phosphate-only solution (final product concentration of .25% sodium tripolyphosphate) for comparison with Select loins injected to 110% with phosphate/lactate/chloride and with distilled water. Steaks from each control and treated loin section were cooked to two final internal temperatures (66 degrees C and 77 degrees C) for sensory panel evaluation and shear force measurement. Injection of subprimal cuts with phosphate/lactate/chloride solutions improved tenderness (P < .05), juiciness (P < .05), and cooked beef flavor (P < .10) of strip loin steaks and was especially effective for maintaining tenderness and juiciness of steaks cooked to the higher final internal temperature. Injection of Select loins with a solution containing only sodium tripolyphosphate was not effective for improving beef tenderness or juiciness and tended to impart off-flavors characterized by sensory panelists as soapy and sour. Injection of fresh cuts with phosphate/lactate/chloride solutions could assist the beef industry's efforts to improve product quality and consistency.
选用牛柳（46块美国特选级牛柳和49块美国精选级牛柳）来评估通过向新鲜肉块注射含有三聚磷酸钠、乳酸钠和氯化钠的溶液来提高牛肉嫩度、多汁性和风味的潜力。每块牛柳的一半作为未处理的对照，另一半注射蒸馏水（生肉重量的110%）或含有磷酸盐/乳酸盐/氯化物溶液（生肉重量的107.5%、110%、112.5%或115%）。所有磷酸盐/乳酸盐/氯化物溶液的配方均使注射后产品中三聚磷酸钠的浓度为0.25%、氯化钠的浓度为0.5%、乳酸钠的浓度为2.5%。另外选取10块美国精选级牛柳，注射至生肉重量的110%的仅含磷酸盐的溶液（最终产品中三聚磷酸钠的浓度为0.25%），以便与注射至生肉重量110%的含磷酸盐/乳酸盐/氯化物的精选级牛柳以及注射蒸馏水的精选级牛柳进行比较。将每个对照和处理过的牛柳部位切成的牛排烹饪至两个最终内部温度（66摄氏度和77摄氏度），用于感官评定和剪切力测量。用磷酸盐/乳酸盐/氯化物溶液注射分割肉改善了牛柳牛排的嫩度（P < 0.05）、多汁性（P < 0.05）和熟牛肉风味（P < 0.10），对于保持烹饪至较高最终内部温度的牛排的嫩度和多汁性尤其有效。用仅含三聚磷酸钠的溶液注射精选级牛柳对于改善牛肉嫩度或多汁性无效，并且往往会带来被感官评定小组成员描述为肥皂味和酸味的异味。用磷酸盐/乳酸盐/氯化物溶液注射新鲜肉块有助于牛肉行业提高产品质量和一致性的努力。
