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

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.