Baublits R T, Pohlman F W, Brown A H, Yancey E J, Johnson Z B
Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA.
Meat Sci. 2006 Apr;72(4):704-12. doi: 10.1016/j.meatsci.2005.09.023. Epub 2005 Nov 28.
Beef biceps femoris (n=10; muscle sections, n=20; BF), infraspinatus (n=10; muscle sections, n=20; IS), and longissimus (n=10; muscle sections, n=20; LM) muscles were utilized to evaluate the effect of enhancement with phosphate and varying levels of sodium chloride in beef muscles differing in composition and palatability. Muscles were untreated or solution enhanced to 112% of raw product weight with sodium tripolyphosphate at 0.4% of product weight (STPP), or STPP and sodium chloride (NaCl) at 0.5%, 1.0% or 1.5% of product weight. There was a quadratic relationship (P=0.04) for percent free water to decrease and a linear relationship (P<0.01) for cook yield to increase as the level of NaCl increased. The IS steaks required less (P<0.05) shear force than either the BF or LM, with the BF and LM having similar (P>0.05) shear force values. There was a linear relationship (P<0.01) for shear force values to decrease with increasing salt concentration. Steaks from all four enhancement treatments had lower (P<0.05) shear force values than untreated steaks. Sensory overall tenderness ratings revealed that the IS and LM were similar (P>0.05) and superior (P<0.05) to the BF in tenderness. Steaks enhanced with STPP and 0.5%, 1.0%, or 1.5% NaCl all were rated more tender (P<0.05) than untreated or STPP-only treated steaks. The BF exhibited the lowest (P<0.05) L* (lightness) and a* (redness) values, as well as decreased (P<0.05) vividness. The LM generally exhibited superior color to the other two muscle types. There was a linear relationship (P<0.01) for L*, a*, b* (yellowness) values, and vividness to decline with increasing salt concentration, but steaks enhanced with STPP and 0.5% NaCl were similar (P>0.05) in a* values and vividness to untreated steaks. These results suggest that across three different muscles varying in composition and palatability, enhancement with 0.4% STPP and 0.5% NaCl allowed for improvements in palatability while minimizing the color deterioration associated with phosphate/salt enhancement.
选用牛股二头肌（n = 10；肌肉切片，n = 20；BF）、冈下肌（n = 10；肌肉切片，n = 20；IS）和背最长肌（n = 10；肌肉切片，n = 20；LM）来评估在组成和适口性不同的牛肉肌肉中，用磷酸盐和不同水平氯化钠进行增强处理的效果。肌肉未经处理，或用三聚磷酸钠以产品重量的0.4%（STPP）将产品重量增加至112%，或用STPP和氯化钠（NaCl）以产品重量的0.5%、1.0%或1.5%进行溶液增强处理。随着氯化钠水平的增加，游离水百分比呈二次关系下降（P = 0.04），烹饪产率呈线性关系增加（P < 0.01）。IS牛排所需的剪切力比BF或LM的要小（P < 0.05），BF和LM的剪切力值相似（P > 0.05）。随着盐浓度的增加，剪切力值呈线性关系下降（P < 0.01）。来自所有四种增强处理的牛排的剪切力值均低于未处理的牛排（P < 0.05）。感官总体嫩度评分显示，IS和LM在嫩度方面相似（P > 0.05），且优于BF（P < 0.05）。用STPP和0.5%、1.0%或1.5% NaCl增强处理的牛排的嫩度评分均高于未处理或仅用STPP处理的牛排（P < 0.05）。BF的L*（亮度）和a*（红色度）值最低（P < 0.05），鲜艳度也降低（P < 0.05）。LM的颜色总体上优于其他两种肌肉类型。随着盐浓度的增加，L*、a*、b*（黄色度）值和鲜艳度呈线性关系下降（P < 0.01），但用STPP和0.5% NaCl增强处理的牛排的a*值和鲜艳度与未处理的牛排相似（P > 0.05）。这些结果表明，在三种组成和适口性不同的肌肉中，用0.4% STPP和0.5% NaCl进行增强处理可改善适口性，同时将与磷酸盐/盐增强相关的颜色劣化降至最低。
