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Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines
Author(s) -
CerrutoNoya C.A.,
VanOverbeke D.L.,
DeWitt C.A. Mireles
Publication year - 2009
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.1750-3841.2009.01259.x
Subject(s) - chemistry , tenderness , brine , food science , sodium hydroxide , sodium , phosphate , ammonium hydroxide , zoology , nuclear chemistry , biochemistry , inorganic chemistry , organic chemistry , biology
ABSTRACT: Paired USDA Select beef strip loins ( n = 10), aged 2 d, were injected with either an alkaline‐based (3.6% sodium chloride, 1% Herbalox seasoning, adjusted to pH 10 with ammonium hydroxide [approximately 0.1%, FFC grade]) or a phosphate‐based (3.6% sodium chloride, 1% Herbalox seasoning, 4.5% sodium tripolyphosphate) brine. Steaks were evaluated for 19 d. Overall, phosphate‐injected steaks performed better than alkaline‐injected steaks with respect to cook yield, water holding capacity, lipid oxidation, color stability, tenderness, and juiciness. Phosphate‐injected steaks also had less purge than alkaline‐injected steaks, as confirmed by composition analysis. Phosphate‐injected steaks were higher in moisture and ash content, and were nearly 2% lower in protein content. Alkaline‐injected steaks had significantly lower aerobic (approximately 1 log lower) and anaerobic (approximately 2 log lower) plate counts. Final meat pH probably contributed to the differences observed between treatments. The final pH of phosphate‐injected steak was 5.99 while that of alkaline‐injected steak was 5.73. Further research should be conducted to determine the concentration of ammonium hydroxide needed in the alkaline‐based brine to increase the final meat pH to similar levels found in the phosphate‐injected steaks.