Abstract
ABSTRACTAn increase in the utilization of certain muscles from the beef chuck may require processing methods to improve tenderness, juiciness, flavor and retain retail display characteristics of fresh cuts. The Supraspinatus (SSP), Infraspinatus (INF), Rhomboideus/Splenus (RMB), Complexus (CMP) and Triceps Brachii (TRB) were removed from 30 beef two‐piece chucks and injected with four different solutions to examine the effect on tenderness, retail display and palatability. Sodium lactate (2%) and soy protein isolate (2%) were added separately or in combination to a basic brine containing salt (0.5%) and sodium tripolyphosphate (0.3%). One group of muscles was not injected. The addition of sodium lactate yielded values for purge loss, thaw loss and cook loss equivalent (P > 0.05) to steaks not injected. Sodium lactate also increased (P < 0.05) beef flavor intensity, and reduced (P < 0.05) the off‐flavors found with the addition of soy protein. Soy protein was most effective (P < 0.05) for tenderness improvement and tenderness was not enhanced further (P > 0.05) with the addition of sodium lactate to the soy protein solution. Steaks obtained from these muscles, which were injected with a salt, sodium tripolyphosphate, and sodium lactate solution, had increased tenderness, juiciness, flavor, and achieved moisture losses equivalent to fresh beef cuts.
Published Version
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