Sodium Chloride and Sodium Tripolyphosphate Effects on Characteristics of Restructured Beef Roasts

Abstract

Restructured roasts were manufactured from three-piece boneless chucks. Four different treatments were prepared with eight replications. Excess fat and connective tissue were trimmed from the chuck muscles prior to processing. Half of the lean and 5% added fat were emulsified for 5 minutes, the rest of the lean was added and the product was emulsified again for 30 seconds. The mixture was divided into four equal portions to undergo treatment. Treatments contained different concentrations of sodium chloride (NaCl) and sodium tripolyphosphate (NaPO): T1 (0%, 0%), T2 (0%, 0.3%), T3 (1.7%, 0%), T4 (1.7%, 0.3%). Cooking loss, water holding capacity, Warner-Bratzler shear force, and sensory evaluations were conducted. Results showed significant differences (p < .001) between treatments for cooking loss and water holding capacity, but no difference (p > .05) between treatments in shear force. Sensory panel evaluations for flavor indicated preference for roasts containing NaCl, with or without NaPO over roasts without NaCl.