Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles

Authors

  • C.W. Rowe,

    1. Authors Rowe, Pohlman, Brown, and Johnson are with Dept. of Animal Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Author Baublits is with Tyson Foods, Inc. Springdale, AR 72762, U.S.A. Direct inquiries to author Pohlman (E-mail: fpohlma@uark.edu).
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  • F.W. Pohlman,

    1. Authors Rowe, Pohlman, Brown, and Johnson are with Dept. of Animal Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Author Baublits is with Tyson Foods, Inc. Springdale, AR 72762, U.S.A. Direct inquiries to author Pohlman (E-mail: fpohlma@uark.edu).
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  • A.H. Brown Jr ,

    1. Authors Rowe, Pohlman, Brown, and Johnson are with Dept. of Animal Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Author Baublits is with Tyson Foods, Inc. Springdale, AR 72762, U.S.A. Direct inquiries to author Pohlman (E-mail: fpohlma@uark.edu).
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  • R.T. Baublits,

    1. Authors Rowe, Pohlman, Brown, and Johnson are with Dept. of Animal Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Author Baublits is with Tyson Foods, Inc. Springdale, AR 72762, U.S.A. Direct inquiries to author Pohlman (E-mail: fpohlma@uark.edu).
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  • Z.B. Johnson

    1. Authors Rowe, Pohlman, Brown, and Johnson are with Dept. of Animal Science, Univ. of Arkansas, Fayetteville, AR 72701, U.S.A. Author Baublits is with Tyson Foods, Inc. Springdale, AR 72762, U.S.A. Direct inquiries to author Pohlman (E-mail: fpohlma@uark.edu).
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Abstract

ABSTRACT:  USDA Select striploins (n = 20) were cut into thirds (anterior, medial, and posterior) and randomly assigned to 1 of 6 treatments. Treatments included: (1) control (C); (2) 0.006% BHA (butylated hydroxyl anisole)/BHT (butylated hydroxytoluene) (70%/30%) (BB); (3) 0.4% trisodiumphosphate (CT); (4) 0.4% sodiumtripolyphosphate with 0.5% salt (BH); (5) sodiumtripolyphosphate, 0.5% salt, and 0.006% BHA/BHT (70%/30%) (SB); (6) 0.2% sodiumtripolyphosphate, 0.2% trisodiumphosphate, and 0.5% salt (STB). Muscle sections were injected to 110% (10% pump) of their weight with their respective treatments. Inclusion of BHA/BHT allowed for lower mean oxidation values. Regardless of phosphate type, muscles treated with both phosphate and salt had lower retail purge (P < 0.05). Sensory panelists rated (P < 0.05) STB, SB, and BH to be juicier than all other treatments. These data suggest that inclusion of both salt and phosphate can enhance palatability, lower cook loss, and retail purge.

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