Decreased Cooking Loss Research Articles

Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat

The objective of this study was to assess the effects of treating chicken breast forequarters with sodium tripolyphosphate (STPP) after various postchill storage times on meat quality. Sixty-four commercially reared broilers (two replicates of 32 birds each) were slaughtered and chilled, and then the forequarters (split breasts with spine and ribs) were harvested and aged for 0, 120, 180, or 240 min postchill. After each aging period, one forequarter from each of 16 birds was marinated with a NaCl solution and the opposite forequarter was marinated with the same NaCl solution containing STPP. The quarters were then cooked and the following traits measured: marinade absorption, cooking loss, objective color values, and Warner-Bratzler shear values. As aging time prior to marination increased, cooking loss and redness of the cooked meat decreased, but marinade absorption and the color values were unaffected. The STPP treatment increased marinade absorption, decreased cooking losses, and decreased cooked meat redness (P < 0.05). Shear values decreased with aging time for both the control and STPP-treated breast meat. When the STPP treatment was applied immediately after carcass chilling, the STPP-treated meat exhibited shear values more than 60% greater than those of the controls (9.14 and 5.69 kg, respectively). Results indicate that time postchill at which further processed products are treated with STPP can have a significant effect on quality, especially cooked product texture.

Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts

ABSTRACTThe sodium salts of tripolyphosphate, tetrapyrophosphate, L‐ascorbate monophosphate, and L‐ascorbate polyphosphate at 0.3% and L‐ascorbic acid and sodium L‐ascorbate at 0.1% were added to ground turkey and ground beef. Sensory attributes and hexanal content were evaluated immediately after cooking and after 1 and 3 days storage (4°C). Percentages of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and rancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey patties but not in beef patties. The taste panel detected a very slight soapy flavor in patties with the addition of any phosphate salt at 0.3%.

Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate

ABSTRACTQuality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na‐alginate/Ca‐lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P&lt;0.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na‐alginate/Ca‐lactate. Salt/phosphate (0.3–0.5%) reduced (P&lt;0.05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na‐ alginate/Ca‐lactate treatments. The use of Na‐alginate/Ca‐lactate as a binder for veal leg meat increased (P&lt;0.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.

Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg

Breast and leg of chicken were soaked in NaCl (4%) or STPP (3%) solutions before cooking in convention or microwave ovens. More protein, lower fat and lipid oxidation (TBA) were found in breast than in leg. Moisture percent and total lipids decreased due to cooking process. Chicken parts cooked in microwave had less moisture and TBA values, while protein, total lipids, shear force and cooking loss were more than that cooked conventionally. Microwave cooked roasts were less tender and lighter in colour, but aroma and flavour liked better by cooking in convention oven. Soaking in STPP before cooking retained more moisture protein and fat in chicken parts as compared with NaCl or untreated samples. Moreover, it decreased cooking loss, lipid oxidation, shear value and improved tenderness and flavour.

Functionality of Wheat Germ Protein in Comminuted Meat Products as Compared with Corn Germ and Soy Proteins

ABSTRACTWheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF) were used as additives at a level of 3.5% in comminuted meat products (CMP). Frankfurters with protein additives showed increased water‐holding capacity and batter stability and decreased cooking loss. Improved viscosity and adhesiveness were observed with protein additives when the level of added water was constant. Protein additives also influenced textural and sensory properties of frankfurters. WGPF at a level of 3.5% was found similar to effects of SF and CGPF. WGPF is a potential nonmeat protein additive that can be utilized as an extender in CMP such as frankfurters and bologna.

Marinade pH Affects Textural Properties of Beef

ABSTRACTMarinades of different pH were prepared from 0.1M phosphate buffers ranging in pH from 3.25 to 10.15, 0.1M sodium chloride, 0.4M phosphoric acid or 0.7M acetic acid. Beef cores were marinated and composition, texture, and structural properties were evaluated. Low and high muscle pH after marinating had positive effects on texture and resulted in increased water‐binding capacity, moisture content and decreased cooking losses. Electron microscopy indicated a loss of the M‐line at low pH and a loss of Z‐line material at high pH. Overall, both high and low marinade pH altered the textural properties of meat although, more rapid changes occurred at lower pH.

Sodium Tripolyphosphate and Sodium Ascorbate Monophosphate as Inhibitors of Off‐flavor Development in Cooked, Vacuum‐packaged, Frozen Turkey

ABSTRACTSodium tripolyphosphate (STP) or sodium ascorbate monophosphate (SAsMP) in water solutions (0.3 and 0.5% levels) or water only were added to ground turkey which was cooked, vacuum packaged, and stored frozen. Soapy flavor was higher, but rancid flavor and hexanal and bathophenathroline‐chelateable (nonheme) iron contents were lower in samples with phosphate salts. Samples without phosphates contained the greatest amount of bathophenathroline‐chelateable iron; samples with 0.5% STP contained the least. The addition of phosphate salts decreased cooking losses and increased moisture but did not affect the fat content. Generally, intensity scores for stale and rancid aroma and flavor attributes were low, &lt; 1 for all samples.

Composition, Cooking Loss, Color and Compression of Ground Pork with Dry‐ and Wet‐Milled Corn Germ Meals

ABSTRACTDry‐ and wet‐milled corn germ flour at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture and protein contents and for color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Dry‐ and wet‐milled germ flour addition at the 5% level decreased cooking losses 9 and 7.5%, respectively, when compared with control patties. Instron compression values decreased as the amount of dry‐milled germ flour increased. The yellow color (b‐value) increased and lightness (L‐value) decreased with addition of wet‐milled corn germ flour.

Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time

ABSTRACTThe influence of level of grind (kidney plate only vs kidney plate plus coarse grinding 25% of raw meat weight), salt level (0.5 vs 1.0%) and vacuum massage time (1.0 vs 1.5 hr) on the chemical, textural and sensory characteristics of precooked, restructured lamb shoulder roasts were studied. Grinding method of kidney plate only decreased the fat content of the cooked product, while the higher salt level (SL) resulted in roasts with higher moisture and lower protein. Calories were reduced by 5% when 1.0% SL roasts were vacuum‐massaged for 1.5 vs 1.0 hr. Increasing level of grind and SL decreased cooking losses and increased objective chewiness. Flavor differences were detected by sensory analysis due to the addition of coarse ground trimmings to lean ground through a kidney plate only.

Effect of Phosphate and Spent Hen Yolk on the Quality of Chicken Sausages from Spent Hens

Spent hens were hand deboned within 3 h of slaughter to obtain meat and by-products (skin, gizzard, heart, and cooked meat). Effects of four treatments on quality and acceptability of two chicken sausage formulations were evaluated: 1) no additions (control); 2) .5% phosphate; 3) 3% spent hen yolk; 4) .5% phosphate + 3% spent hen yolk. Formulation 1 contained meat (100%) whereas Formulation 2 contained meat (66.5%) and by-products (33.5%).Addition of phosphate plus yolk increased pH, decreased fat separation, resulted in better stability of the emulsion, and decreased cooking loss of sausages, which result in higher acceptability in both formulations; addition of phosphate alone resulted in the maximum desirable effect in Formulation 1. Addition of both phosphate plus yolk was necessary for the maximum desirable effect in Formulation 2. Addition of spent hen yolk compensated for the by-products in Formulation 2 in the presence of phosphate. Addition of yolk alone was not beneficial in Formulation 1, although in Formulation 2, the addition was beneficial to some extent. Spent hen yolk could profitably be used to produce chicken sausages of better quality from spent hens.

Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties

The effects of sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP), sodium acid pyrophosphate (SAPP) and their blends at different levels (0·3, 0·5 and 0·7%), along with 2% sodium chloride on certain quality parameters of buffalo meat and patties were evaluated. The SPP, STPP and phosphate blends significantly increased pH, water-holding capacity (WHC), emulsifying capacity (EC), extractability of salt soluble proteins (SSP), colour of ground meat, decreased cooking loss (CL), improved emulsion stability (ES) and enhanced yield, texture and moisture retention of cooked patties. Compared to these phosphates, SAPP and SHMP had significantly poorer effects on improving the quality of meat and patties. The order of effectiveness of phosphates was SPP > STPP > SHMP. In general, pH, WHC, SSP, ES, yield and moisture content of patties increased progressively with increasing level of phosphate while CL decreased. Among blends containing two polyphosphates, those of 90% SPP + 10% SHMP and 75% SPP + 25% STPP were relatively more effective. A phosphate blend consisting of 65% SPP, 17·5% STPP and 17·5% SAPP was equally effective as that of SPP in improving the functionality of hot and chilled meat and had the advantage of reducing the amount of sodium by 3%.

Influence of Chill Packaging and Brine Chilling on Physical and Sensory Characteristics of Broiler Meat

Broiler carcasses were used to determine the effect of brine chilling on the tenderness of chill-packed broiler light and dark meat. Thighs and breasts from brine-chilled and water-chilled carcasses were either ice packed or chill packed (crust frozen and held at −2 C). Carcass chill water uptake, cook loss, cooked meat shear force, moisture, chloride ion content, and sodium were determined. Samples were subjectively compared between packaging types within chilling treatments by sensory panels.Chill packaging produced a significant toughening effect on light meat samples from water-chilled carcasses. This effect was not observed in light meat samples from brine-chilled carcasses or in dark meat samples from water-chilled carcasses. Sensory panel data supported shear force data. Chill packaging significantly decreased cook loss, regardless of chilling treatment; however, percent moisture content of cooked meat was not affected by chill or packaging treatments. Sodium and chloride ion contents of meat from brine-chilled carcasses were significantly increased.

Effect of Salt and Phosphate on the Texture and Color Stability of Restructured Beef Steaks

ABSTRACTThe effect of salt and phosphate on the textural and color properties of restructured beef steaks was investigated. Restructured steaks were manufactured from U.S. Choice beef chucks to contain one of four salt‐phosphate levels: 0.0%–0.0% (control); 0.5%–0.0%; 0.0%–0.5%; and 0.2%–0.2%, respectively. Salt and phosphate (0.2% each) decreased cooking loss and increased bind equal to phosphate (0.5%) alone. Phosphate reduced the amount of oxidation. All steaks decreased in redness over the period of frozen storage. The addition of phosphate to restructured beef steaks containing salt enhanced texture with no deterimental effects on color.

INFLUENCE OF NACL LEVEL AND FREEZING ON ACTIN AND MYOSIN CONTENT OF EXUDATE FROM CHUNKED AND FORMED LAMB ROASTS

ABSTRACTThe influence of NaCl levels and freezing on bind characteristics and protein exudate of chunked and formed lamb roasts were evaluated. Roasts prepared from frozen lean had lower shear values and Instron peak loads than did roasts prepared from fresh lean. Freezing of lean prior to processing lowered percentage actin in exudate but significant (P&lt;.05) NaCl level × freezing interactions existed for percentage actin and myosin. Increasing NaCl levels from .5 to 2.0% decreased cook loss in all roasts made from fresh and frozen meat and increased Instron measures of bind in roasts made from fresh but not frozen meat. Effects of freezing and NaCl level on extractability and functionality of the myofibrillar proteins into the exudate at meat chunk surfaces is probably responsible for the observed differences in bind.

Effect of salt and phosphate on the quality of Buffalo and Goat meats

A study was conducted on the effect on certain quality parameters of adding sodium chloride (2·5%) and tetrasodium pyrophosphate (1%) to hot minced buffalo and goat meats. The effects on buffalo meat were observed in chilled and frozen conditions, those on goat meat in hot and chilled conditions. These treatments significantly increased pH, water-holding capacity (WHC) and emulsifying capacity (EC) and decreased cooking loss in both types of meat. Chilled and frozen conditions did not affect buffalo meat quality but salt additions to hot minced goat meat were superior to such additions to chilled minced meat in respect of EC and the extraction of salt-soluble proteins. Buffalo meat had poorer WHC and EC than goat meat and salt additions had a greater effect in improving EC. With goat meat, the treatment resulted in an increased WHC with a greater increase in pH. Significant correlations were observed among quality parameters.

USE OF PRERIGOR BEEF FOR FROZEN GROUND BEEF PATTIES

ABSTRACT‐Differences in palatability, cooking characteristics, and storage effects were determined between conventionally processed ground beef patties and patties formulated immediately after slaughter (pre‐rigor). Carcasses were split, the left sides processed immediately and the right sides processed after 48 hr aging. Freezer tunnel shrink, storage shrink, cooking loss, proximate analysis, pH, color, rancidity, and taste panel evaluations were made at 30‐day intervals. Major differences include an elevated pH and decreased cooking loss for prerigor patties. Taste panels of &gt; 100 consumers gave higher scores for prerigor patties on evaluations of tenderness, juiciness, and overall acceptability.

EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES

ABSTRACTBeef patties containing four soy and four salt levels were evaluated by both rating and flavor profile panels. Textured soy decreased meaty aroma and flavor, and saltiness in samples containing 1.2g salt but increased cereal‐like aroma and flavor as determined by the rating panel. Salt caused few changes in meaty and cereal‐like aroma but generally increased meaty flavor, saltiness and desirability scores and decreased cereal flavor in several cases. Juiciness was not affected by adding salt or soy. Results of the flavor profile panel were similar to the rating panel findings. Salt masked the cereal flavor in some cases and increased it in others. Salt decreased oily mouthcoating and a bloody, salty, metallic (BSM) flavor note, altered the mouthfeel of various samples, and shortened the aftertaste duration and BSM note. Adding soy decreased oily mouthcoating, changed the mouth feel, and shortened the aftertaste duration of the samples. Generally soy decreased cooking losses.

EFFECTS OF ULTRASONIC TREATMENT ON BINDING STRENGTH IN CURED HAM ROLLS

ABSTRACTThe purpose of the study was to determine the effects of ultrasonic treatment on muscle microstructure, breaking strength, cook yield, and protein extractability of ground cured ham rolls. A miniaturized system was designed which subjected ground ham to slow mixing and ultrasonic treatment. The samples were mixed for various times up to 2 hr, then stuffed into stoppered glass tubes for cooking in 80°C water bath. Controls were treated similarly, but without ultrasonic treatment. Results showed that ultrasound caused changes in muscle microstructure, increased breaking strength as measured in g/cm2 on an Instron Universal Testing Machine, decreased cooking loss and increased the extractability of salt‐soluble protein. Ultrasound had no effect on the extractability of water‐soluble protein.

MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM

ABSTRACTExcised muscles from cured hams were massaged with 0, 1, 2 or 3% of added salt in the presence and absence of 0.5% phosphate. At intervals of 0, 1, 2, 4, 8 and 24 hr of massaging, muscles were removed and stuffed into fibrous casing for further processing. Samples of the tacky exudate formed on the meat surfaces were also removed at the same time intervals and analyzed for fat, moisture and protein. Results showed that as the massaging time increased, the percentage of fat and protein in the exudate increased in all treatments. The binding quality and cooking loss of the prepared ham rolls, were also improved by the massaging process. A salt treatment of 2% appeared to be optimal for the development of adequate binding with decreased cooking loss. It was found that the presence of phosphate and absence of massaging resulted in the production of a product exhibiting cooking loss and binding properties superior to those of a product prepared in the absence of phosphate and presence of massaging, although the presence of both massaging and phosphate is beneficial for the production of an overall superior product.

EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORK

ABSTRACTThe effect of 20 combinations of salt and sodium tripolyphosphate (STP) on restructured pork were studied. Added salt increased TBA values, packaging loss, improved cooked color, aroma, flavor and eating texture and decreased cooking loss and raw color. Increase in STP decreased cooking loss and increased TBA values, packaging loss, raw color and juiciness. Synergism between salt and STP was shown for most traits studied. Storage increased TBA values, water‐holding capacity and juiciness rating and decreased cooking loss, raw color, cooked color, aroma, flavor and eating texture. Among the 20 combination levels, 0.75% salt and 0.125% STP were the most desirable for producing restructured pork.