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Functional stability of frozen normal and high pH beef
S X Zhang1, M M Farouk, O A Young
1AgResearch Ruakura MIRINZ Centre, East Street, Ruakura Private Bag 3123, Hamilton, New Zealand.
Meat Science
|November 9, 2011
Summary
High pH beef demonstrates superior functional properties, including better water holding and emulsion stability, compared to normal pH beef, even after prolonged frozen storage. These benefits persist regardless of how the meat is processed, such as dicing or mincing.
Area of Science:
- Food Science
- Meat Science
- Biochemistry
Background:
- Meat quality is influenced by intrinsic factors like pH and processing methods.
- Understanding the functional properties of beef under various storage conditions is crucial for the food industry.
Purpose of the Study:
- To evaluate the impact of pH (high vs. normal) and comminution (whole, diced, minced) on beef functional properties.
- To assess changes in these properties after extended frozen storage (0-7 months).
Main Methods:
- Assessment of sarcoplasmic and myofibrillar protein solubility.
- Measurement of water holding capacity, cooked batter properties (torsion stress and strain), yield, and emulsion stability.
- Color analysis using hue angle.
Main Results:
- High pH beef consistently exhibited higher water holding capacity, emulsion stability, and cooked batter yield.
- Normal pH beef showed higher myofibrillar protein solubility and hue angle.
- Water holding capacity decreased and hue angle increased with greater comminution; protein solubility and batter properties deteriorated over storage time, more rapidly in normal pH beef.
Conclusions:
- Frozen high pH beef possesses superior functional attributes compared to normal pH beef.
- These advantages are maintained irrespective of the degree of comminution or storage duration.
- pH is a critical factor determining the functional quality of processed beef products.
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