Processing characteristics of beef roasts made from high and normal pH bull inside rounds

Abstract

The processing characteristics of roasts manufactured from either high or normal pH bull inside rounds ( semimembranosus and adductor muscles), which had been stored chilled or frozen, were investigated. Roasts were injected with a salt/phosphate brine and cooked to an internal temperature of 63 °C in a 70 °C water bath. High-pH meat that had been frozen had less purge than normal pH meat. However, pH did not affect purge from chilled meat. Meat pH and storage conditions did not affect retention of pumped brine. Cook yields were significantly ( P<0.05) higher for roasts made from high pH meat (103.8 vs 98.8%). Raw and cooked meat colour was affected by meat pH but not storage condition. Cooking reduced the effect of pH on meat colour but cooked roasts manufactured from high pH meat were redder than roasts manufactured from normal pH meat.