Effects of Various Levels of Sodium Chloride and Hexametaphosphate on Restructured Beef Steaks During Cooler Storage

Abstract

Restructured beef steaks were prepared from boneless chucks. This study evaluated the effects of salt, phosphate and length of cooler storage on restructured beef steaks. Samples were manufactured with four sodium chloride and phosphate combinations (treatments) 0% and 0%, 0% and 0.5%, 2% and 0%, 2% and 0.5%. Water was added (3%) at the time of mixing. The product was formulated in a mixer for 15 minutes. The four treatments were passed through a patty machine (3/1 head) and then stored at 4°C for 0, 3, 6, and 10 days. Various quality attributes of restructured beef steaks were studied. Restructured beef steaks with salt had lower (P<0.05) water-holding capacity (WHC) values (higher water binding capacity) than controls of those manufactured with phosphate alone. The taste panelists detected significantly (P<0.05) improved juiciness and cohesiveness with 2% sodium chloride. Percent moisture and the Warner-Bratzler shear force values did not differ significantly among treatments or storage periods.