Hamling A E, Calkins C R
Animal Science Department, University of Nebraska, Lincoln 68583, USA.
J Anim Sci. 2008 Apr;86(4):967-71. doi: 10.2527/jas.2007-0346. Epub 2008 Jan 11.
The objective of this study was to evaluate the tenderness of beef chuck and round muscles when enhanced with ammonium hydroxide and salt at different pump levels. A randomized, complete block design of 4 treatments and 3 muscles with 3 replications was used, with a total of 15 subprimals per treatment. Treatments included a 0% (CON), 15% (T15), 22.5% (T22), and 30% (T30) target pump. The triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF) muscles were studied. Muscles were injected with a solution of ammonium hydroxide and sodium chloride (patent-pending technology from Freezing Machines Inc., Dakota Dunes, SD). Individual steaks were cut to a thickness of 2.54 cm, vacuum-packaged in trays, and frozen. Warner-Bratzler shear force, pH, and sensory evaluations were determined. Shear force decreased as the target pump percentage increased for all muscles (P < 0.050): TB = 39.9, 35.1, 32.1, and 27.0 N; BF = 39.4, 26.2, 23.3, and 19.3 N; RF = 42.7, 32.9, 30.7, and 28.9 N for CON, T15, T22, and T30, respectively. In all cases, there were no shear force differences between T15 and T22 (P > 0.050). As percentage pump increased, pH increased. The ultimate pH was moderately strongly to strongly related to shear force (r = 0.55, 0.70, and 0.80 for RF, TB, and BF, respectively). Trained taste panel ratings revealed an increase in tenderness, decrease in connective tissue, and an increase in juiciness as pump level increased for all muscles. In all cases but one (juiciness of the RF), the CON had the least desirable ratings and shear force values (P < 0.050). There were no major differences between T15 and T22, and T30 steaks tended to have an uncharacteristic soft and mushy texture. For this reason a 20% target pump level was determined to be the optimum pump level. These data suggest that adjusting pH in beef with ammonium hydroxide and salt can increase tenderness in muscles from the beef chuck and round. Any level of treatment was beneficial, with the greatest shear force benefit occurring in muscle pumped to 30%.
本研究的目的是评估在不同注射量水平下，用氢氧化铵和盐进行处理时牛肉肩颈肉和后腿肉的嫩度。采用随机完全区组设计，4种处理，3块肌肉，3次重复，每种处理共有15块分割肉。处理包括0%（对照）、15%（T15）、22.5%（T22）和30%（T30）的目标注射量。对肱三头肌（TB）、股二头肌（BF）和股直肌（RF）进行了研究。向肌肉中注射氢氧化铵和氯化钠溶液（来自南达科他州达科他沙丘市冷冻机公司的专利技术）。将单块牛排切成2.54厘米厚，真空包装在托盘中并冷冻。测定了沃纳-布拉茨勒剪切力、pH值和感官评价。所有肌肉的剪切力均随目标注射量百分比的增加而降低（P<0.050）：对照、T15、T22和T30组的TB剪切力分别为39.9、35.1、32.1和27.0牛；BF剪切力分别为39.4、26.2、23.3和19.3牛；RF剪切力分别为42.7、32.9、30.7和28.9牛。在所有情况下，T15和T22之间的剪切力无差异（P>0.050）。随着注射量百分比的增加，pH值升高。最终pH值与剪切力呈中度强相关到强相关（RF、TB和BF的r值分别为0.55、0.70和0.80）。经过训练的味觉小组评分显示，随着所有肌肉注射量水平的增加，嫩度增加、结缔组织减少、多汁性增加。除了一个情况（RF的多汁性）外，在所有情况下，对照组的评分和剪切力值最不理想（P<0.050）。T15和T22之间没有重大差异，T30牛排往往具有不寻常的柔软糊状质地。因此，确定20%的目标注射量水平为最佳注射量水平。这些数据表明，用氢氧化铵和盐调节牛肉的pH值可以增加牛肉肩颈肉和后腿肉的嫩度。任何处理水平都是有益的，在注射量达到30%的肌肉中，剪切力的改善最大。
