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Z B Johnson - One of the best experts on this subject based on the ideXlab platform.
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effects of enhancement with differing phosphate types concentrations and pump rates without sodium chloride on beef biceps femoris instrumental color characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Enhancement of beef biceps femoris muscles (n = 45) with solutions comprising sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, with the exclusion of sodium chloride, was performed to observe the independent phosphate effects on instrumental color during simulated retail display. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. All three phosphate types maintained higher (P 0.05) a* values as CNT after 3 d of display. Direct comparison of phosphate concentrations revealed no differences (P > 0.05) in a* values. Only steaks enhanced with TSPP were more vivid (P 0.05) oxymyoglobin proportions during display. Phosphate inclusion at 0.4% maintained higher (P < 0.05) oxymyoglobin proportions than 0.2% phosphate inclusion through 5 days-of-display. These results indicate that while 0.2% phosphate concentrations maintain lighter color, 0.4% concentrations can more effectively retain oxymyoglobin during display. Additionally, only steaks enhanced with TSPP were redder, more vivid, and had higher oxymyoglobin proportions than untreated steaks during the latter stages of display.
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enhancement with varying phosphate types concentrations and pump rates without sodium chloride on beef biceps femoris quality and sensory characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n = 45) were used to evaluate the effect of enhancement with solutions containing sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, without sodium chloride. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles enhanced with STPP or TSPP had a higher (P 0.05) in pH between SHMP and CNT. Muscles enhanced with STPP had less (P 0.05) in free water. Steaks enhanced with SHMP had greater (P 0.05) from CNT. Phosphate inclusion at 0.2% allowed for greater (P 0.05) cooking losses as CNT. Although there were no differences (P > 0.05) in cooking loss between pump rates, steaks enhanced at an 18% pump rate had greater (P 0.05) cooking losses as CNT. Enhancement with any of the three phosphate types or either concentration did not improve (P > 0.05) sensory tenderness or juiciness characteristics compared to CNT, but enhancement at an 18% pump rate allowed for improved (P < 0.05) overall tenderness, compared to a 12% pump rate. These results suggest that while phosphate enhancement independent of sodium chloride generally did not improve water retention, cooked yields and palatability compared to untreated samples, utilizing higher phosphate concentrations or utilizing STPP or TSPP effectively retained the additional water associated with solution enhancement, allowing for similar free water and cook yields as untreated samples.
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effects of sodium chloride phosphate type and concentration and pump rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Abstract Beef biceps femoris muscles ( n = 45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased ( P P P > 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more ( P P P > 0.05) from CNT. Steaks injected at 18% pump had greater ( P P > 0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences ( P > 0.05) in Warner–Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier ( P P biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
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effects of sodium chloride phosphate type and concentration and pump rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n=45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased (P 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more (P 0.05) from CNT. Steaks injected at 18% pump had greater (P 0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences (P>0.05) in Warner-Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier (P<0.05) by sensory panelists than CNT steaks or steaks enhanced only with sodium chloride. Regardless of phosphate type, steaks enhanced with 0.4% phosphate and those steaks at 18% pump received improved (P<0.05) sensory tenderness ratings compared to 0.2% phosphate and 12% pump, respectively. These results suggest that enhancing biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
R.t. Baublits - One of the best experts on this subject based on the ideXlab platform.
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effects of enhancement with differing phosphate types concentrations and pump rates without sodium chloride on beef biceps femoris instrumental color characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Enhancement of beef biceps femoris muscles (n = 45) with solutions comprising sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, with the exclusion of sodium chloride, was performed to observe the independent phosphate effects on instrumental color during simulated retail display. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. All three phosphate types maintained higher (P 0.05) a* values as CNT after 3 d of display. Direct comparison of phosphate concentrations revealed no differences (P > 0.05) in a* values. Only steaks enhanced with TSPP were more vivid (P 0.05) oxymyoglobin proportions during display. Phosphate inclusion at 0.4% maintained higher (P < 0.05) oxymyoglobin proportions than 0.2% phosphate inclusion through 5 days-of-display. These results indicate that while 0.2% phosphate concentrations maintain lighter color, 0.4% concentrations can more effectively retain oxymyoglobin during display. Additionally, only steaks enhanced with TSPP were redder, more vivid, and had higher oxymyoglobin proportions than untreated steaks during the latter stages of display.
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enhancement with varying phosphate types concentrations and pump rates without sodium chloride on beef biceps femoris quality and sensory characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n = 45) were used to evaluate the effect of enhancement with solutions containing sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, without sodium chloride. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles enhanced with STPP or TSPP had a higher (P 0.05) in pH between SHMP and CNT. Muscles enhanced with STPP had less (P 0.05) in free water. Steaks enhanced with SHMP had greater (P 0.05) from CNT. Phosphate inclusion at 0.2% allowed for greater (P 0.05) cooking losses as CNT. Although there were no differences (P > 0.05) in cooking loss between pump rates, steaks enhanced at an 18% pump rate had greater (P 0.05) cooking losses as CNT. Enhancement with any of the three phosphate types or either concentration did not improve (P > 0.05) sensory tenderness or juiciness characteristics compared to CNT, but enhancement at an 18% pump rate allowed for improved (P < 0.05) overall tenderness, compared to a 12% pump rate. These results suggest that while phosphate enhancement independent of sodium chloride generally did not improve water retention, cooked yields and palatability compared to untreated samples, utilizing higher phosphate concentrations or utilizing STPP or TSPP effectively retained the additional water associated with solution enhancement, allowing for similar free water and cook yields as untreated samples.
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effects of sodium chloride phosphate type and concentration and pump rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Abstract Beef biceps femoris muscles ( n = 45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased ( P P P > 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more ( P P P > 0.05) from CNT. Steaks injected at 18% pump had greater ( P P > 0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences ( P > 0.05) in Warner–Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier ( P P biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
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effects of sodium chloride phosphate type and concentration and pump rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n=45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased (P 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more (P 0.05) from CNT. Steaks injected at 18% pump had greater (P 0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences (P>0.05) in Warner-Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier (P<0.05) by sensory panelists than CNT steaks or steaks enhanced only with sodium chloride. Regardless of phosphate type, steaks enhanced with 0.4% phosphate and those steaks at 18% pump received improved (P<0.05) sensory tenderness ratings compared to 0.2% phosphate and 12% pump, respectively. These results suggest that enhancing biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
Walkiria Hanada Viotto - One of the best experts on this subject based on the ideXlab platform.
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Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts
EUA, 2015Co-Authors: Cr Cunha, Walkiria Hanada ViottoAbstract:Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Requeijao cremoso is a traditional Brazilian processed cheese spread, showing ample acceptance on the national market. Emulsifying salts (ES) are an important factor influencing the characteristics of processed Cheeses, but the literature presents conflicting results about their action on cheese functionality. Requeijao cremoso obtained from anhydrous ingredients allows the study of the influence of each type of ES on the cheese properties since it can be treated as a model system where the variables are limited and well known. The objective of this study was to evaluate the effect of different types of ES (TSC-sodium citrate, SHMP-sodium hexametaphosphate, STPP-sodium tripolyphosphate, and TSPP-Tetrasodium Pyrophosphate) on the sensory and functional characteristics of requeijao cremoso processed cheeses obtained from anhydrous ingredients. The physicochemical composition, degree of casein dissociation, fat particle size, melting index, color, texture profile, and sensory acceptance of the cheeses were determined. The functional behavior of processed cheeses was strongly influenced by the type of ES and its physicochemical properties including its ability to bind Ca, the casein dispersion during cooking, and the possible creation of cross-links with casein during cooling. The cheese made with SHMP was the one most differentiated from the others, presenting lower melting index, whiter color, and higher values for hardness, gumminess, and adhesiveness. The differences in texture had an impact on sensory acceptance: with the exception of the sample manufactured with sodium hexametaphosphate, all the samples presented good sensory acceptance.751C113C120Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq
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Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of “Requeijão Cremoso” Processed Cheese Spreads
Journal of food science, 2012Co-Authors: Clarissa Reschke Da Cunha, Maria Regina Alcântara, Walkiria Hanada ViottoAbstract:: The role of different types of emulsifying salts—sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and Tetrasodium Pyrophosphate (TSPP)—on microstructure and rheology of “requeijao cremoso” processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G”/G’). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution.
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Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts
Journal of food science, 2010Co-Authors: Clarissa Reschke Da Cunha, Walkiria Hanada ViottoAbstract:: “Requeijao cremoso” is a traditional Brazilian processed cheese spread, showing ample acceptance on the national market. Emulsifying salts (ES) are an important factor influencing the characteristics of processed cheeses, but the literature presents conflicting results about their action on cheese functionality. Requeijao cremoso obtained from anhydrous ingredients allows the study of the influence of each type of ES on the cheese properties, since it can be treated as a model system where the variables are limited and well known. The objective of this study was to evaluate the effect of different types of ES (TSC—sodium citrate, SHMP—sodium hexametaphosphate, STPP—sodium tripolyphosphate, and TSPP—Tetrasodium Pyrophosphate) on the sensory and functional characteristics of requeijao cremoso-processed cheeses obtained from anhydrous ingredients. The physicochemical composition, degree of casein dissociation, fat particle size, melting index, color, texture profile, and sensory acceptance of the cheeses were determined. The functional behavior of processed cheeses was strongly influenced by the type of ES and its physicochemical properties including its ability to bind Ca, the casein dispersion during cooking, and the possible creation of cross-links with casein during cooling. The cheese made with SHMP was the one most differentiated from the others, presenting lower melting index, whiter color, and higher values for hardness, gumminess, and adhesiveness. The differences in texture had an impact on sensory acceptance: with the exception of the sample manufactured with sodium hexametaphosphate, all the samples presented good sensory acceptance.
F W Pohlman - One of the best experts on this subject based on the ideXlab platform.
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effects of enhancement with differing phosphate types concentrations and pump rates without sodium chloride on beef biceps femoris instrumental color characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Enhancement of beef biceps femoris muscles (n = 45) with solutions comprising sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, with the exclusion of sodium chloride, was performed to observe the independent phosphate effects on instrumental color during simulated retail display. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. All three phosphate types maintained higher (P 0.05) a* values as CNT after 3 d of display. Direct comparison of phosphate concentrations revealed no differences (P > 0.05) in a* values. Only steaks enhanced with TSPP were more vivid (P 0.05) oxymyoglobin proportions during display. Phosphate inclusion at 0.4% maintained higher (P < 0.05) oxymyoglobin proportions than 0.2% phosphate inclusion through 5 days-of-display. These results indicate that while 0.2% phosphate concentrations maintain lighter color, 0.4% concentrations can more effectively retain oxymyoglobin during display. Additionally, only steaks enhanced with TSPP were redder, more vivid, and had higher oxymyoglobin proportions than untreated steaks during the latter stages of display.
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enhancement with varying phosphate types concentrations and pump rates without sodium chloride on beef biceps femoris quality and sensory characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n = 45) were used to evaluate the effect of enhancement with solutions containing sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, without sodium chloride. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles enhanced with STPP or TSPP had a higher (P 0.05) in pH between SHMP and CNT. Muscles enhanced with STPP had less (P 0.05) in free water. Steaks enhanced with SHMP had greater (P 0.05) from CNT. Phosphate inclusion at 0.2% allowed for greater (P 0.05) cooking losses as CNT. Although there were no differences (P > 0.05) in cooking loss between pump rates, steaks enhanced at an 18% pump rate had greater (P 0.05) cooking losses as CNT. Enhancement with any of the three phosphate types or either concentration did not improve (P > 0.05) sensory tenderness or juiciness characteristics compared to CNT, but enhancement at an 18% pump rate allowed for improved (P < 0.05) overall tenderness, compared to a 12% pump rate. These results suggest that while phosphate enhancement independent of sodium chloride generally did not improve water retention, cooked yields and palatability compared to untreated samples, utilizing higher phosphate concentrations or utilizing STPP or TSPP effectively retained the additional water associated with solution enhancement, allowing for similar free water and cook yields as untreated samples.
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effects of sodium chloride phosphate type and concentration and pump rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Abstract Beef biceps femoris muscles ( n = 45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased ( P P P > 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more ( P P P > 0.05) from CNT. Steaks injected at 18% pump had greater ( P P > 0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences ( P > 0.05) in Warner–Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier ( P P biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
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effects of sodium chloride phosphate type and concentration and pump rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n=45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased (P 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more (P 0.05) from CNT. Steaks injected at 18% pump had greater (P 0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences (P>0.05) in Warner-Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier (P<0.05) by sensory panelists than CNT steaks or steaks enhanced only with sodium chloride. Regardless of phosphate type, steaks enhanced with 0.4% phosphate and those steaks at 18% pump received improved (P<0.05) sensory tenderness ratings compared to 0.2% phosphate and 12% pump, respectively. These results suggest that enhancing biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
A H Brown - One of the best experts on this subject based on the ideXlab platform.
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effects of enhancement with differing phosphate types concentrations and pump rates without sodium chloride on beef biceps femoris instrumental color characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Enhancement of beef biceps femoris muscles (n = 45) with solutions comprising sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, with the exclusion of sodium chloride, was performed to observe the independent phosphate effects on instrumental color during simulated retail display. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. All three phosphate types maintained higher (P 0.05) a* values as CNT after 3 d of display. Direct comparison of phosphate concentrations revealed no differences (P > 0.05) in a* values. Only steaks enhanced with TSPP were more vivid (P 0.05) oxymyoglobin proportions during display. Phosphate inclusion at 0.4% maintained higher (P < 0.05) oxymyoglobin proportions than 0.2% phosphate inclusion through 5 days-of-display. These results indicate that while 0.2% phosphate concentrations maintain lighter color, 0.4% concentrations can more effectively retain oxymyoglobin during display. Additionally, only steaks enhanced with TSPP were redder, more vivid, and had higher oxymyoglobin proportions than untreated steaks during the latter stages of display.
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enhancement with varying phosphate types concentrations and pump rates without sodium chloride on beef biceps femoris quality and sensory characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n = 45) were used to evaluate the effect of enhancement with solutions containing sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, without sodium chloride. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles enhanced with STPP or TSPP had a higher (P 0.05) in pH between SHMP and CNT. Muscles enhanced with STPP had less (P 0.05) in free water. Steaks enhanced with SHMP had greater (P 0.05) from CNT. Phosphate inclusion at 0.2% allowed for greater (P 0.05) cooking losses as CNT. Although there were no differences (P > 0.05) in cooking loss between pump rates, steaks enhanced at an 18% pump rate had greater (P 0.05) cooking losses as CNT. Enhancement with any of the three phosphate types or either concentration did not improve (P > 0.05) sensory tenderness or juiciness characteristics compared to CNT, but enhancement at an 18% pump rate allowed for improved (P < 0.05) overall tenderness, compared to a 12% pump rate. These results suggest that while phosphate enhancement independent of sodium chloride generally did not improve water retention, cooked yields and palatability compared to untreated samples, utilizing higher phosphate concentrations or utilizing STPP or TSPP effectively retained the additional water associated with solution enhancement, allowing for similar free water and cook yields as untreated samples.
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effects of sodium chloride phosphate type and concentration and pump rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Abstract Beef biceps femoris muscles ( n = 45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased ( P P P > 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more ( P P P > 0.05) from CNT. Steaks injected at 18% pump had greater ( P P > 0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences ( P > 0.05) in Warner–Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier ( P P biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
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effects of sodium chloride phosphate type and concentration and pump rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n=45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or Tetrasodium Pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased (P 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more (P 0.05) from CNT. Steaks injected at 18% pump had greater (P 0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences (P>0.05) in Warner-Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier (P<0.05) by sensory panelists than CNT steaks or steaks enhanced only with sodium chloride. Regardless of phosphate type, steaks enhanced with 0.4% phosphate and those steaks at 18% pump received improved (P<0.05) sensory tenderness ratings compared to 0.2% phosphate and 12% pump, respectively. These results suggest that enhancing biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.