Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Improvement of Frozen and Chilled Beef biceps femoris with the Application of Salt-bicarbonate Solution

  • Sultana, A. (Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University) ;
  • Nakanishi, A. (Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University) ;
  • Roy, B.C. (Department of Animal and Marine Bioresource Science, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University) ;
  • Mizunoya, W. (Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University) ;
  • Tatsumi, R. (Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University) ;
  • Ito, T. (Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University) ;
  • Tabata, S. (Department of Animal and Marine Bioresource Science, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University) ;
  • Rashid, H. (Department of Animal and Marine Bioresource Science, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University) ;
  • Katayama, S. (Katayam Inc.) ;
  • Ikeuchi, Y. (Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University)
  • Received : 2007.09.20
  • Accepted : 2007.12.23
  • Published : 2008.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at $4^{\circ}C$ up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at $-20^{\circ}C$ for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.

Keywords

References

  1. AOAC. 1997. Official Methods of Analysis.16th Ed. Association of Official Analytical Chemistry, Washington, USA.
  2. AOAC. 2000. Official Methods of Analysis. 17th Ed. Association of Official Analytical Chemistry, Maryland, USA.
  3. Babdji, A. S., G. W. Froning and D. A. Ngoka. 1982. The effect of short-term tumbling and salting on the quality of turkey breast muscle. Poult. Sci. 61:300-303. https://doi.org/10.3382/ps.0610300
  4. Balcerzak, D., L. Querengesser, W. T. Dixon and V. E. Baracos. 2001. Coordinate expression of matrix-degrading proteinases and their activators and inhibitors in bovine skeletal muscle. J. Anim. Sci. 79:94-107. https://doi.org/10.2527/2001.79194x
  5. Baublits, R. T., F. W. Pohlman, A. H. Brown Jr. and Z. B. Jonson. 2005. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics. Meat Sci. 70:205-214. https://doi.org/10.1016/j.meatsci.2004.12.011
  6. Baublits, R. T., F. W. Pohlman, A. H. Brown Jr. and Z. B. Jonson. 2006. Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics. Meat Sci. 72:404-414. https://doi.org/10.1016/j.meatsci.2005.08.006
  7. Bouton, P. E., F. D. Carroll and W. R. Shorthose. 1973. Influence of pH and fiber contraction state upon factors affecting the tenderness of bovine muscle. J. Food Sci. 38:404-407. https://doi.org/10.1111/j.1365-2621.1973.tb01440.x
  8. Brotsky, E. 1976. Automatic injection of chicken parts with polyphosphate. Poult. Sci. 55:653-660. https://doi.org/10.3382/ps.0550653
  9. Cavit, L. C., G. W. Youm, J. E. Meulienet, C. M. Owens and R. Xiong. 2004. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere lenhth. J. Food Sci. 69:11-15.
  10. Farouk, M. M. and J. E. Swan. 1998. Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef. Meat Sci. 49:233-247. https://doi.org/10.1016/S0309-1740(97)00134-4
  11. Farouk, M. M., K. J. Wieliczko and I. Merts. 2003. Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Sci. 66:171-179. https://doi.org/10.1016/S0309-1740(03)00081-0
  12. Froning, G. W. and B. Sackett. 1985. Effect of salt and phosphates during tumbling of turkey breast muscle on meat characteristics. Poult. Sci. 64:1328-1333. https://doi.org/10.3382/ps.0641328
  13. Gerelt, B., Y. Ikeuchi, T. Nishiumi and A. Suzuki. 2002. Meat tenderization by calcium chloride after osmotic dehydration. Meat Sci. 60. 237-244. https://doi.org/10.1016/S0309-1740(01)00126-7
  14. Hamm, R. 1960. Biochemistry of meat hydration. Adv. Food Res. 10:355-463.
  15. Hamm, R. 1970. Interactions between phosphates and meat proteins. In: Symposium: phosphates in food processing (Ed. J. M. deMan and P. Melnychyn), AVI Publishing Co., Westport, Conn. pp. 65-82.
  16. Hamm, R. 1986. Functional properties of the myofibrillar system and their measurement. In: Muscle as Food (Ed. P. J. Bechtel). Academic Press, New York. pp. 135-199.
  17. Honikel, K. O., C. J. Kim, R. Hamm and P. Roncales. 1986. Sarcomere shortening of prerigor muscles and its influence on drip loss. Meat Sci.16:267-282. https://doi.org/10.1016/0309-1740(86)90038-0
  18. ICMSF (International Commission on Microbiological Specifications for Foods). 1986. Microorganisms in foods 2: Sampling for microbiological analysis: Principles and specific applications. 2nd Ed. University of Toronto Press, Toronto.
  19. Kauffman, R. G., R. L. J. M. Vanlacck, R. L. Russel, E. Pospiech, C. A. Cornelius, C. E. Suckow and M. L. Greaser. 1998. Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection? J. Anim. Sci. 76:3010-3015. https://doi.org/10.2527/1998.76123010x
  20. Lawrence, T. E., M. E. Dikeman, M. C. Hunt, C. L. Kastner and D. E. Johnson. 2003. Effects of calcium salts on beef longissimus quality. Meat Sci. 64:299-308. https://doi.org/10.1016/S0309-1740(02)00201-2
  21. Morgan, J. B., J. W. Savell, D. S. Hale, R. K. Miller, D. B. Griffin, H. R. Cross and S. D. Shackelford. 1991. National beef tenderness survey. J. Anim. Sci. 69:3274-3283. https://doi.org/10.2527/1991.6983274x
  22. O'Connor, P. L., M. S. Brewer, F. K. McKeith, J. E. Novakofski and T. R. Carr. 1993. Sodium lactate/sodium chloride effects on sensory characteristics and shelf-life of fresh ground pork. J. Food Sci. 58:978-980, 986. https://doi.org/10.1111/j.1365-2621.1993.tb06092.x
  23. Offer, G. and P. Knight. 1988. The structural basis of waterholding in meat. Part 1: General principles and water uptake in meat processing. In: Developments in meat science-4 (Ed. R. Lawrie). Elsevier Applied Science, London, UK. pp. 63-171.
  24. Palka, K. and H. Daun. 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci. 51:237-243. https://doi.org/10.1016/S0309-1740(98)00119-3
  25. Rhee, M. S., T. L. Wheeler, S. D. Shackelford and M. Koohmaraie. 2004. Variation in palatability and biochemical traits within and among beef muscles. J. Anim. Sci. 82:1437-1444. https://doi.org/10.2527/2004.8251437x
  26. Ruiz-Ramírez, J. J. Arnau, X. Serra and P. Gou. 2005. Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles. Meat Sci. 70:579-587. https://doi.org/10.1016/j.meatsci.2005.02.007
  27. Sen, A. R., B. M. Naveena, M. Muthukurnar, Y. Babji and T. R. Murthy. 2005. Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat. Br. Poult. Sci. 46:451-456. https://doi.org/10.1080/00071660500191072
  28. Sheard, P. R. and A. Tali. 2004. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Sci.68:305-311. https://doi.org/10.1016/j.meatsci.2004.03.012
  29. Sindelar, J. J., F. Prochaska, J. Britt, G. L. Smith, R. K. Miller, R. Templeman and W. N. Osburn. 2003a. Strategies to eliminate atypical flavours and aromas in sow loins. 1. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level. Meat Sci. 65:1211-1222. https://doi.org/10.1016/S0309-1740(03)00027-5
  30. Sindelar, J. J., F. Prochaska, J. Britt, G. L. Smith and W. N. Osburn. 2003b. Strategies to eliminate atypical flavours and aromas in sow loins. 2. Consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate. Meat Sci. 65:1223-1230. https://doi.org/10.1016/S0309-1740(03)00028-7
  31. Stites, C. R., F. K. McKeith, P. J. Bechtel T. R. Carr. 1989. Palatability and storage characteristics of precooked beef roasts. J. Food Sci. 54:3-6. https://doi.org/10.1111/j.1365-2621.1989.tb08553.x
  32. Suzuki, A., K. Kim, H. Tanji, T. Nishiumi and Y. Ikeuchi. 2006. Application of high hydrostatic pressure to meat and meat processing. In: Advanced Technologies for Meat Processing (Ed. M. Leo, L. Nollet and F. Toldra). CRC Press, Taylor and Francis Group, Boca Raton, FL. pp. 193-217.
  33. Vote, D. J., W. J. Platter, J. D. Tatum, G. R. Schmidt, K. E. Belk, G. C. Smith and N. C. Speer. 2000. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. J. Anim. Sci. 78:952-957. https://doi.org/10.2527/2000.784952x
  34. Wheeler, T. L., M. Koohmaraie and J. D. Crouse. 1991. Effects of Calcium chloride injection and hot boning on the tenderness of round muscles. J. Anim. Sci. 69: 4871-4875. https://doi.org/10.2527/1991.69124871x
  35. Wynveen, E. J., A. L. Bowker, A. L. Grant, J. M. Lamkey, K. J. Fennewalk, L. Henson and D. E. Gerrard. 2001. Pork quality is affected by early postmortem phosphate and bicarbonate injection. J. Food Sc. 66:886-891. https://doi.org/10.1111/j.1365-2621.2001.tb15191.x
  36. Xiong, Y. L. and D. R. Kupski. 1999. Time dependent marinade absorption and retention, cooking yield and palatability of chicken filets marinated in various phosphate solutions. Poult. Sci. 78:1053-1059. https://doi.org/10.1093/ps/78.7.1053
  37. Yang, H. S., S. S. Moon, J. Y. Jeong, S. G. Choi, S. T. Joo and G. B. Park. 2006. Effect of sodium bicarbonate injection in pre-rigor porcine m. longissimus lumborum on pork quality. Asian-Aust. J. Anim. Sci. 19:898-904. https://doi.org/10.5713/ajas.2006.898

Cited by

  1. Marinade with alkaline solutions for the improvement of pork quality vol.47, pp.11, 2012, https://doi.org/10.1590/S0100-204X2012001100013
  2. Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing pp.1349-0486, 2013, https://doi.org/10.2141/jpsa.0130149
  3. Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety vol.34, pp.4, 2014, https://doi.org/10.5851/kosfa.2014.34.4.482
  4. Effect of number and washing solutions on functional properties of surimi-like material from duck meat vol.51, pp.2, 2014, https://doi.org/10.1007/s13197-011-0510-1
  5. Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles vol.35, pp.6, 2015, https://doi.org/10.5851/kosfa.2015.35.6.772
  6. Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine1 vol.93, pp.5, 2015, https://doi.org/10.2527/jas.2014-8479
  7. Effect of sub-freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef vol.53, pp.9, 2018, https://doi.org/10.1111/ijfs.13800
  8. Effect of sodium bicarbonate residue on some characteristics of processed meat products vol.6, pp.2, 2018, https://doi.org/10.21603/2308-4057-2018-2-249-255
  9. Valorization of winery effluent using kombucha culture vol.44, pp.8, 2008, https://doi.org/10.1111/jfpp.14627
  10. Influence of non‐phosphate and low‐sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality vol.86, pp.2, 2021, https://doi.org/10.1111/1750-3841.15565