Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Quality Attributes of Enhanced Beef Top Rounds

Amudhan Ponrajan, Mark A. Harrison, Timothy D. Pringle, Jacob R. Segers, Bradley K. Lowe, Russell O. McKeith, Alexander M. Stelzleni

1Department of Animal and Dairy Sciences, Meat Science Technology Center, University of Georgia, Athens, USA; 2Department of Food Science and Technology, University of Georgia, Athens, USA..
Department of Animal and Dairy Sciences, Meat Science Technology Center, University of Georgia, Athens, USA;.
Department of Food Science and Technology, University of Georgia, Athens, USA..

DOI: 10.4236/fns.2012.33051                

Abstract

The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D); or CNT with 2% buffered vinegar (VIN) in the final product. SC + D and VIN had less (P < 0.05) thaw and cook loss than CNT roasts, however, only VIN was rated as being juicier (P < 0.05) by a trained sensory panel. Sensory tenderness scores favored SC + D and VIN compared to CNT roasts although there was no difference for Warner-Bratzler shear force values between treatments. SC + D and VIN were rated as having slightly stronger (P < 0.05) off-flavor scores than CNT roasts, but all treatments were within threshold levels. Enhancement solution did not influence subjective panel redness or overall color over 7 days of retail display (P > 0.05). However, SC + D had lower (P < 0.05) CIE a*, b*, chroma values than VIN samples. Retail display discoloration was similar (P > 0.05) for all enhancement solutions within each day. After 7 days of retail display, SC + D retarded (P < 0.05) lipid oxidation to a greater extent than VIN or CNT samples. Sodium citrate plus sodium diacetate or buffered vinegar may be included in enhancement solutions without having a large influence on subjective color, and may aid in improving sensory tenderness.

Keywords

Beef; Enhancement; Quality; Sensory; Shelf-Life

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	J. B. Belew, J. C. Brooks, D. R. McKenna and J. W. Savell, “Warner-Bratzler Shear Evaluations of 40 Bovine Muscles,” Meat Science, Vol. 64, No. 4, 2003, pp. 507512. doi:10.1016/S0309-1740(02)00242-5
[2]	J. B. Morgan, J. W. Savell, D. S. Hale, R. K. Miller, D. B. Griffin, H. R. Cross and S. D. Shackelford, “National Beef Tenderness Survey,” Journal of Animal Science, Vol. 69, No. 8, 1991, pp. 3274-3283.
[3]	K. J. Boyd, H. W. Ockerman and R. F. Plimpton, “Sensory Characteristics and Microbiological Evaluation of Stored Mechanically Tenderized Beef semimembranosus Muscle,” Journal of Food Science, Vol. 43, No. 3, 1978, pp. 670-676. doi:10.1111/j.1365-2621.1978.tb02389.x
[4]	K. A. Davis, D. L. Huffman and J. C. Cordray, “Effect of Mechanical Tenderization, Aging and Pressing on Beef Quality,” Journal of Food Science, Vol. 40, No. 6, 1975, pp. 1222-1224. doi:10.1111/j.1365-2621.1975.tb01056.x
[5]	E. E. Glover, J. C. Forrest, H. R. Johnson, V. D. Bramblett and M. D. Judge, “Palatability and Cooking Characteristics of Mechanically Tenderized Beef,” Journal of Food Science, Vol. 42, No. 4, 1977, pp. 871-874. doi:10.1111/j.1365-2621.1977.tb12626.x
[6]	S. E. Wicklund, C. Homco-Ryan, K. J. Ryan, F. K. McKeith, B. J. McFarlane and M. S. Brewer, “Aging and Enhancement Effects on Quality Characteristics of Beef Strip Steaks,” Journal of Food Science, Vol. 70, No. 3, 2005, pp. S242-S247. doi:10.1111/j.1365-2621.2005.tb07164.x
[7]	J. B. Luchansky, R. K. Phebus, H. Thippareddi and J. E. Call, “Translocation of Surface-Inoculated Escherichia coli O157:H7 into Beef Subprimals Following Blade Tenderization,” Journal of Food Protection, Vol. 71, No. 11, 2008, pp. 2190-2197.
[8]	S. B. Sporing, “Escherichia coli O157:H7 Risk Assessment for Production and Cooking of Blade Tenderized Beef Steaks,” Master’s Thesis, Vol. Kansas State University, Manhattan, KS, 1999.
[9]	USDA Food Safety Inspection Service, “Recall Notification Report: 028-2003,” United Stated Department of Agriculture, Washington DC, Accessed on 14 October 2009. http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/OA/recalls/rnrfiles/rnr028-2003.htm
[10]	USDA Food Safety Inspection Service, “Recall Notification Report: 033-2004,” United Stated Department of Agriculture, Washington DC, Accessed on 14 October 2009. http://www.fsis.usda.gov/fsis_recalls/rnr_033_2004/index.asp
[11]	USDA Food Safety Inspection Service, “HACCP Plan Reassessment for Mechanically Tenderized Beef Products,” Federal Register, Vol. 70, No. 101, 2005, pp. 30331-30334.
[12]	E. S. Laine, J. M. Scheftel, D. J. Boxrud, K. J. Vought, R. N. Danila, K. M. Elfering and K. E. Smith, “Outbreak of Escherichia coli O157:H7 Infections Associated with Nonintact Blade-Tenderized Frozen Steaks Sold by Doorto-Door Vendors,” Journal of Food Protection, Vol. 68, No. 6, 2005, pp. 1198-1202.
[13]	A. Echeverry, J. C. Brooks, M. F. Miller, J. A. Collins, G. H. Loneragan and M. M. Brashears, “Validation of Intervention Strategies to Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in Mechanically Tenderized and Brine-Enhanced Beef,” Journal of Food Protection, Vol. 72, No. 8, 2009, pp. 1616-1623.
[14]	C. E. Heller, J. A. Scanga, J. N. Sofos, K. E. Belk, W. Warren-Serna, G. R. Bellinger, R. T. Bacon, M. L. Rossman and G. C. Smith, “Decontamination of Beef Subprimal Cuts Intended for Blade Tenderization or Moisture Enhancement,” Journal of Food Protection, Vol. 70, No. 5, 2007, pp. 1174-1180.
[15]	D. D. Paulson, R. A. Wicklund, M. C. Rojas and M. S. Brewer, “Effects of Shelf Life Enhancers and Microbial Load on Escherichia coli K12 Survival in Injected Beef Strip Steaks,” Journal of Muscle Foods, Vol. 18, No. 2, 2007, pp. 194-206. doi:10.1111/j.1745-4573.2007.00077.x
[16]	R. A. Wicklund, D. D. Paulson, M. C. Rojas and M. S. Brewer, “Effects of Shelf-Life Enhancers on E. coli K12 Survival in Solutions Used to Enhance Beef Strip Steaks,” Journal of Food Science, Vol. 71, No. 6, 2006, pp. M190-M195. doi:10.1111/j.1750-3841.2006.00092.x
[17]	R. A. Wicklund, D. D. Paulson, M. C. Rojas, and M. S. Brewer, “The Effects of Shelf-Life Enhancers on E. coli K12 Survival in Needle-Injected, Surface Contaminated Beef Strip Steaks Enhanced Using Recycled Solutions,” Meat Science, Vol. 75, No. 3, 2007, pp. 371-380. doi:10.1016/j.meatsci.2006.06.029
[18]	A. Ponrajan, M. A. Harrison, J. R. Segers, B. K. Lowe, R. O. McKeith, T. D. Pringle, K. G. Martino, J. H. Mulligan and A. M. Stelzleni, “Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Escherichia coli O157:H7 and Psychrotrophic Bacteria in Brine-Injected Beef,” Journal of Food Protection, Vol. 74, No. 3, 2011, pp. 359-364. doi:10.4315/0362-028X.JFP-10-294
[19]	K. L. Voges, C. L. Mason, J. C. Brooks, R. J. Delmore, D. B. Griffin, D. S. Hale, W. R. Henning, D. D. Johnson, C. L. Lorenzen, R. J. Maddock, R. K. Miller, J. B. Morgan, B. E. Baird, B. L. Gwartney and J. W. Savell, “National Beef Tenderness Survey 2006: Assessment of WarnerBratzler Shear and Sensory Panel Ratings for Beef from US Retail and Foodservice Establishments,” Meat Science, Vol. 77, No. 3, 2007, pp. 357-364. doi:10.1016/j.meatsci.2007.03.024
[20]	AMSA, “Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat,” American Meat Science Association in cooperation with National Live Stock and Meat Board, now the National Cattleman’s Beef Association, Centennial, CO, American Meat Science Association in cooperation with National Live Stock and Meat Board, now the National Cattleman’s Beef Association, 1995.
[21]	M. C. Hunt, J. C. Acton, R. C. Benedict, C. R. Calkins, D. P. Conforth, L. E. Jeremiah, D. G. Olson, C. P. Salm, J. W. Savell and S. D. Shivas, “Guidelines for Meat Color Evaluation,” Reciprocal Meat Conference, Manhattan, 9-12 July 1991, pp. 1-17.
[22]	R. K. Gill, D. L. VanOverbeke, B. Depenbusch, J. S. Drouillard and A. DiCostanzo, “Impact of Beef Cattle Diets Containing Corn or Sorghum Distillers Grains on Beef Color, Fatty Acid Profiles, and Sensory Attributes,” Journal of Animal Science, Vol. 86, 2008, pp. 923-935. doi:10.2527/jas.2007-0244
[23]	D. U. Ahn, D. G. Olson, J. I. Lee, C. Jo, C. Wu and X. Chen, “Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties,” Journal of Food Science, Vol. 63, No. 1, 1998, pp. 15-19. doi:10.1111/j.1365-2621.1998.tb15665.x
[24]	R. B. Pegg, “Spectrophotometric Measurement of Secondary Lipid Oxidation Products,” In: R. E. Wrolstad, E. A. Decker, M. H. Penner, D. S. Reid, S. J. Schwartz, C. F. Shoemaker, D. M. Smith and P. Sporns, Eds., Handbook of Food Analytical Chemistry, John Wiley & Sons, New York, 2005, pp. 547-564.
[25]	S. A. Quilo, F. W. Pohlman, A. H. Brown, P. G. Crandall, P. N. Dias-Morse, R. T. Baublits and J. L. Aparicio, “Effects of Potassium Lactate, Sodium Metasilicate, Peroxyacetic Acid, and Acidified Sodium Chlorite on Physical, Chemical, and Sensory Properties of Ground Beef Patties,” Meat Science, Vol. 82, No. 1, 2009, pp. 44-52. doi:10.1016/j.meatsci.2008.12.002
[26]	J. M. Jensen, C. Prestat, K. J. Ryan, K. L. Robbins, C. L. Homco-Ryan, F. McKeith and M. S. Brewer, “Enhancement Solution Effects on Shelf-Life, Color and Sensory Characteristics of Pork Chops During Retail Display,” Journal of Food Quality, Vol. 26, No. 4, 2003, pp. 271283. doi:10.1111/j.1745-4557.2003.tb00245.x
[27]	S. L. Gruber, J. D. Tatum, J. A. Scanga, P. L. Chapman, G. C. Smith and K. E. Belk, “Effects of Postmortem Aging and USDA Quality Grade on Warner-Bratzler Shear Force Values of Seventeen Individual Beef Muscles,” Journal of Animal Science, Vol. 84, No. 12, 2006, pp. 3387-3396. doi:10.2527/jas.2006-194
[28]	M. S. Rhee, T. L. Wheeler, S. D. Shackelford and M. Koohmaraie, “Variation in Palatability and Biochemical Traits within and among Eleven Beef Muscles,” Journal of Animal Science, Vol. 82, No. 2, 2004, pp. 534-550.
[29]	C. L. Lorenzen, R. K. Miller, J. F. Taylor, T. R. Neely, J. D. Tatum, J. W. Wise, M. J. Buyck, J. O. Reagan and J. W. Savell, “Beef Customer Satisfaction: Trained Sensory Panel Ratings and Warner-Bratzler Shear Force Values,” Journal of Animal Science, Vol. 81, No. 1, 2003, pp. 143149.
[30]	S. F. Holmer, L. W. Kutzler, F. K. McKeith and J. Killefer, “Sodium Citrate as a Replacement for Sodium Chloride in a Brine Solution When Evaluated in Cows of Different Backfat Thickness,” Meat Science, Vol. 81, No. 2, 2009, pp. 349-356. doi:10.1016/j.meatsci.2008.08.012
[31]	S. M. Ke, Y. Huang, E. A. Decker and H. O. Hultin, “Impact of Citric Acid on the Tenderness, Microstructure and Oxidative Stability of Beef Muscle,” Meat Science, Vol. 82, No. 1, 2009, pp. 113-118. doi:10.1016/j.meatsci.2008.12.010
[32]	K. I. Sallam, “Antimicrobial and Antioxidant Effects of Sodium Acetate, Sodium Lactate, and Sodium Citrate in Refrigerated Sliced Salmon,” Food Control, Vol. 18, No. 5, 2007, pp. 566-575. doi:10.1016/j.foodcont.2006.02.002
[33]	M. M. Campo, G. R. Nute, S. I. Hughes, M. Enser, J. D. Wood and R. I. Richardson, “Flavour Perception of Oxidation in Beef,” Meat Science, Vol. 72, No. 2, 2006, pp. 303-311. doi:10.1016/j.meatsci.2005.07.015
[34]	Y. H. Chu, D. L. Huffman, G. R. Trout and W. R. Egbert, “Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing Procedures,” Journal of Food Science, Vol. 52, 1987, pp. 869-875. doi:10.1111/j.1365-2621.1987.tb14230.x