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Physicochemical Changes Occurring During Storage of Precured Beef Blends at Different Temperatures and Two Levels of Salt
Journal Article No. 57–81 of The Ohio Agricultural Research & Development Center, Wooster, OH 44691.
Presented at the 27th European Meeting of Meat Research Workers in Vienna, Aug. 24–28, 1981.
ABSTRACT
Preblends of lean beef (20% water, 75 ppm nitrite, 3 or 6% salt) were stored at -10, 0 and 15°C and samples were analyzed at 0, 1, 2 and 3 days of storage. Emulsifying capacity (per 100 mg of total protein) was not significantly different between the 3 and 6% salt levels; and, was not significantly affected by storage temperature but decreased with storage time. The viscosities of the extracts were not significantly affected by the amount of added salt or the temperature of storage; however, they increased significantly during storage. Water-holding capacity increased significantly with the quantity of salt and length of storage time. Correlation analysis resulted in a negative correlation between pH and viscosity and a positive correlation between pH and salt soluble proteins. Surprising was the significant negative correlation between emulsifying capacity and water-holding capacity.