Effects of Sodium Chloride, Sodium Hexametaphosphate and Freezer Time on Restructured Beef Chuck Steaks

Authors

  • Paul A. Will
  • Gary L. Brown

Keywords:

restructured beef chucks, freezer storage

Abstract

This study evaluated the effects of sodium chloride, sodium hexametaphosphate and length of freezer storage on restructured beef chucks. One-third pound (151 g) ground beef chuck steaks were prepared from two piece boneless chucks. Four different sodium chloride (NaCl) and sodium hexametaphosphate (HMP) combinations were used: 0% NaCI, 0% HMP; 2%NaCI, 0% HMP; 0% NaCI, 0.5% HMP; and 2% NaCl, 0.5% HMP. While mixing the restructured product for 15 minutes, water was added at the 3% level. The four formulations were passed through a patty machine and then stored at a temperature of -20 C for 0, 4, 8, and 12 week periods. Various quality attributes of restructured beef steaks were studied. The taste panelists detected a significant (P < 0.05) improvement in tenderness, flavor and visual appearance with the 2% NaCl, 0.5% HMP treatment. Warner-Bratzler shear force values and the triangle differentiation tests indicated significant (P < 0.5) differences between treatments.

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Published

2016-11-10

How to Cite

Will, P. A., & Brown, G. L. (2016). Effects of Sodium Chloride, Sodium Hexametaphosphate and Freezer Time on Restructured Beef Chuck Steaks. Texas Journal of Agriculture and Natural Resources, 5, 107–112. Retrieved from https://txjanr.agintexas.org/index.php/txjanr/article/view/314

Issue

Section

Research Articles