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Effects of Storage Time, Sodium Chloride and Sodium Tripolyphosphate on Yield and Microstructure of Comminuted Beef
Author(s) -
CLARKE ANDREW D.,
MEANS WARRIE J.,
SCHMIDT GLENN R.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14226.x
Subject(s) - sodium , microstructure , chemistry , phosphate , yield (engineering) , food science , raw material , biochemistry , materials science , metallurgy , crystallography , organic chemistry
Cook loss, pH and microstructure of comminuted beef made with four NaCl (1.3, 2.0, 2.6, 3.3%) and two sodium tripolyphosphate levels (0, 0.4%) were evaluated. The addition of phosphate reduced cook loss and raised the pH of the raw product to 6.0. Scanning electron micrographs showed that samples with low cook loss had a fine protein matrix. Phosphate addition helped to reduce cook loss and overcome decreased functionality when using aged meat.