Solution Enhancement and Post-enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles

Authors

  • R. Ty Baublits,

    1. Authors Baublits, Pohlman, Brown, Johnson, and Dias-Morse are with Dept. of Animal Science, Univ. of Arkansas, AFLS B-114, Fayetteville, AR 72701.
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  • Fred W. Pohlman,

    Corresponding author
    1. Authors Baublits, Pohlman, Brown, Johnson, and Dias-Morse are with Dept. of Animal Science, Univ. of Arkansas, AFLS B-114, Fayetteville, AR 72701.
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  • A. Hayden Brown Jr.,

    1. Authors Baublits, Pohlman, Brown, Johnson, and Dias-Morse are with Dept. of Animal Science, Univ. of Arkansas, AFLS B-114, Fayetteville, AR 72701.
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  • Ed J. Yancey,

    1. Author Yancey is with Tyson Foods, Inc., 2701 N. 13th St., Rogers, Ark.
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  • Zelpha B. Johnson,

    1. Authors Baublits, Pohlman, Brown, Johnson, and Dias-Morse are with Dept. of Animal Science, Univ. of Arkansas, AFLS B-114, Fayetteville, AR 72701.
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  • Palika Dias-Morse

    1. Authors Baublits, Pohlman, Brown, Johnson, and Dias-Morse are with Dept. of Animal Science, Univ. of Arkansas, AFLS B-114, Fayetteville, AR 72701.
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Direct inquiries to author Pohlman (E-mail: fpohlma@uark.edu).

ABSTRACT

Beef triceps brachii muscles (6 d postmortem; n= 15; muscle sections n= 45) were sectioned into 3rds and allocated to 1 of 3 treatments. The treatments were untreated (CNT), or injected at a 12% pump rate with either tap water-only (H2O) or a solution comprising tetrasodium pyrophosphate and sodium chloride (TSPP/ NaCl) at 0.4% and 1.0% target final product weight concentrations, respectively. Each muscle (comprising all 3 treatments) was then allocated to 2, 14, or 28 d of vacuum-packaged 1°C storage. Purge losses during storage were greatest (P < 0.05) for H2O muscles and least (P < 0.05) for TSPP/NaCl muscles. Purge losses also increased (P < 0.05) from 2 d to 14 d of storage. Steaks enhanced with TSPP/NaCl had less (P < 0.05) free water and lower (P < 0.05) cooking losses than either CNT or H2O steaks. Storage duration did not affect (P > 0.05) Warner-Bratzler shear force (WBS) or sensory tenderness, but juiciness decreased (P < 0.05) with increased storage duration. While storage duration did not impact (P > 0.05) instrumental color characteristics, aerobic plate counts generally increased during storage. The TSPP/NaCl steaks had lower (P < 0.05) WBS values and improved (P < 0.05) sensory tenderness and juiciness characteristics compared with CNT or H2O steaks. While CNT steaks had greater (P < 0.05) L* values (lightness) than TSPP/NaCl steaks, TSPP/NaCl steaks had similar (P > 0.05) oxymyoglobin proportions (630/580 nm) and a* values (redness) as CNT steaks. These results suggest enhancement with TSPP/NaCl can improve triceps brachii yield and palatability characteristics. Increased post-enhancement storage did not impact or worsened palatability while increasing purge losses, suggesting general deleterious effects of increased postmortem storage for this muscle.

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