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Enhancing palatability traits in beef chuck muscles.

M E Molina1, D D Johnson, R L West

  • 1Department of Animal Sciences, PO Box 110910, University of Florida, Gainesville, FL 32611, United States.

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|November 9, 2011
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Summary

Brine treatments, including marination and needle-pumping, improved beef tenderness and juiciness. However, marination led to more off-flavors, and all treatments decreased quality after 60 days of frozen storage.

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Area of Science:

  • Meat Science
  • Food Technology
  • Sensory Analysis

Background:

  • USDA Select beef muscles vary in palatability.
  • Brine treatments are used to enhance meat quality.
  • Understanding optimal brine application is crucial for the beef industry.

Purpose of the Study:

  • To evaluate the effects of different brine application methods on beef palatability.
  • To assess the impact of storage duration on treated beef quality.
  • To determine the efficacy of marination, needle-pumping, and vacuum-tumbling on beef attributes.

Main Methods:

  • Eight USDA Select beef muscles were subjected to control, marinated, needle-pumped, or vacuum-tumbled treatments with a 10% brine pick-up.
  • Steaks and whole muscles were cooked to 71°C, with sensory evaluations and Warner-Bratzler shear force (WBSF) conducted on Day 1 and Day 60 (after reheating).
  • Brine solution contained 0.5% NaCl and 0.4% sodium tripolyphosphate.

Main Results:

  • Needle-pumped treatment reduced WBSF in 3 of 8 muscles; marination significantly improved juiciness in 7 of 8 muscles.
  • Tenderness increased in 4 of 8 muscles with needle-pumping; brine reduced connective tissue in only 2 muscles.
  • Marinated samples had more off-flavors; all treatments showed reduced quality after 60 days of frozen storage compared to Day 1.

Conclusions:

  • Regardless of application method, brine treatments generally enhanced beef palatability traits like juiciness and tenderness.
  • Needle-pumping showed slight superiority over marination and vacuum-tumbling, though not consistently.
  • Frozen storage significantly decreased beef quality attributes, highlighting the importance of processing and consumption timing.