Impact of High Pressure Processing on the Functional Aspects of Beef Muscle Injected with Salt and/or Sodium Phosphates

• Published in: Journal of food processing and preservation 2014-08, Vol.38 (4), p.1840-1848
• Main Authors: Lowder, Austin C, Mireles Dewitt, Christina A
• Format: Article
• Language: English
• Subjects: Beef; Biochemistry; Color; Food processing; high pressure treatment; Muscles; protein solubility; Segments; sodium; sodium chloride; Sodium phosphate; Solubility
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.12155

This study aimed to determine the interactions among salt (NaCl), sodium phosphate (SP) and mild high pressure processing (HPP) in brine‐injected beef. Beef strip loin segments were injected to 10% over initial weight with solutions containing water and various levels of salt (0, 2 or 4% of solution) and/or SP (0 or 4% of solution). Pieces from the loin sections were exposed to varying pressure levels (0.1, 152 or 303 MPa) and evaluated for selected quality and biochemical characteristics. Use of SP and pressure application increased pH by ∼0.2 units. L* values were increased by pressure and decreased by SP. Redness (a*) increased at 303 MPa. Purge increases due to pressure were mitigated by SP. Pressure application at 303 MPa reduced total and sarcoplasmic protein solubility by 24 and 32%, respectively. There were no beneficial interactions among salt or SP and HPP. However, results indicate SP may prevent yield loss due to HPP. PRACTICAL APPLICATION: This study has demonstrated that beneficial interactions between HPP and salt are not achieved in brine‐injected whole muscle beef when salt levels are at or below 0.4% of final product weight. However, use of sodium phosphates prevented reduced yields and alleviated some of the color change incurred by HPP at mild pressures.