Needle-free injection enhancement of beef strip loins with phosphate and salt has potential to improve yield, tenderness, and juiciness but harm texture and flavor

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dc.contributor.author Crow, B.A.
dc.contributor.author Dikeman, Michael E.
dc.contributor.author Ray, A.N.
dc.contributor.author Houser, Terry A.
dc.contributor.author Grobbel, J.P.
dc.contributor.author Hollis, Larry C.
dc.contributor.author Phebus, Randall K.
dc.date.accessioned 2011-03-30T16:55:23Z
dc.date.available 2011-03-30T16:55:23Z
dc.date.issued 2011-03-30
dc.identifier.uri http://hdl.handle.net/2097/8154
dc.description.abstract Meat tenderness is the most important palatability attribute affecting consumers’ overall eating experience. Injection enhancement and blade tenderization have long been used to improve this important trait. Injection enhancement has been shown to improve tenderness, juiciness, color stability, and cooking yield, but not all solutions have been adequately evaluated. Thus, there is a need to conduct research on the effectiveness of common enhancement solutions. We published results from an extensive study comparing a solution of phosphate, salt, and rosemary with a solution of calcium lactate and rosemary injected by using traditional needle injection. There were no differences in Warner-Bratzler shear force values between treatments, but trained panelists scored steaks enhanced with calcium lactate and rosemary to be less tender and juicy than steaks enhanced with phosphate, salt, and rosemary. However, steaks enhanced with the phosphate solution had a higher incidence of metallic and salty off-flavors, a darker initial color, and more color deterioration. Because needle-free injection enhancement is relatively similar to traditional needle-injection enhancement with regard to food safety, it should be evaluated for its effects on meat color, instrumental tenderness, sensory traits, and yields. Objectives of this research were to determine the effects of injection method (needlefree vs. needle injection) and solution (calcium lactate vs. phosphate solution) on meat color, instrumental tenderness, sensory traits, pump yield, and cooking loss of beef Longissimus lumborum muscles. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2010 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 10-170-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1029 en_US
dc.relation.isPartOf Beef Cattle Research, 2010 is known as Cattlemen’s Day, 2010 en_US
dc.subject Beef en_US
dc.subject Beef strip loins en_US
dc.subject Phosphate en_US
dc.subject Salt en_US
dc.subject Yield en_US
dc.subject Tenderness en_US
dc.subject Warner-Bratzler shear force en_US
dc.title Needle-free injection enhancement of beef strip loins with phosphate and salt has potential to improve yield, tenderness, and juiciness but harm texture and flavor en_US
dc.type Conference paper en_US
dc.date.published 2010 en_US
dc.citation.epage 128 en_US
dc.citation.spage 124 en_US
dc.description.conference Cattlemen's Day, 2010, Kansas State University, Manhattan, KS, March 5, 2010 en_US
dc.contributor.authoreid mdikeman en_US
dc.contributor.authoreid lhollis en_US
dc.contributor.authoreid phebus en_US
dc.contributor.authoreid houser en_US
dc.contributor.authoreid jgrobbel en_US

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