The Effects of Marination and Cook Cycles on High and Low Ph Beef Muscles

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln

Nebraska Beef Cattle Reports Animal Science Department

January 2002

The Effects of Marination and Cook Cycles on High and Low pH Beef Muscles

Ryan Baumert University of Nebraska-Lincoln

Roger W. Mandigo Universit y of Nebraska - Lincoln, [email protected]

Follow this and additional works at: https://digitalcommons.unl.edu/animalscinbcr

Part of the Animal Sciences Commons

Baumert, Ryan and Mandigo, Roger W., "The Effects of Marination and Cook Cycles on High and Low pH Beef Muscles" (2002). Nebraska Beef Cattle Reports. 249. https://digitalcommons.unl.edu/animalscinbcr/249

This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Nebraska Beef Cattle Reports by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. where the acidosis challenge was the prechallenge, challenge, and acido- that may disrupt normal feeding imposed after a 14 day adaptation to sis recovery periods. When fed at 45 behavior. respective diets, cattle in the present grams/ton for five days following the study were on the finishing diets 40 days imposed intake variation, the decrease prior to imposed acidosis challenge. It in feed intake was greater than that ob- 1Trey Patterson, former graduate student; is not clear what effects time on feed served with feeding 30 grams/ton. The Todd Milton, adjunct professor; Galen Erickson, assistant professor; Terry Klopfenstein, professor; (Rumensin) has on the incidence and reduction in feed intake with increased Mark Blackford, former graduate student, Animal severity of acidosis when a challenge is dietary Rumensin would be a positive Science, Lincoln; Cal Parrott, Elanco Animal imposed. aspect of controlling acidosis when Health, Greenfield, Ind. Rumensin, fed at either 30 or 45 feedlot cattle exhibit aggressive con- grams/ton, decreased feed intake during sumption patterns following an event

The Effects of Marination and Cook Cycles on High and Low pH Beef Muscles

Ryan Baumert and physical properties of the muscles of muscles was purchased from the Roger Mandigo1 the chuck and round have been studied ConAgra Beef Company at Grand in recent years. These studies have pro- Island, Neb. and shipped to the Univer- duced information that will be valuable sity of Nebraska Loeffel Meat Lab. Muscles of the chuck and round for the development of value-added External fat and heavy external connec- vary in pH. Muscles with high pH beef products. Success of an enhanced tive tissue were removed from the four values can be used more effectively and marinated beef product will lie with muscle groups. Muscles were then sec- in a marination system than muscles the muscle characteristics and ingredi- tioned into approximately four pound with low pH values. ents used in the marinade. Ingredients roasts and assigned to treatments. Roasts such as phosphates increase the water were injected with a marinade solution Summary retention of meat products. Increasing containing water, salt, flavorings and the water retention of the meat helps to either 0, 0.25, or 0.5% phosphate. Roasts Infraspinatus and Serratus ven- hold the natural water of the meat and were pumped to approximately 10% tralis, the muscles of the high pH added marinade solution, to produce a above green weight and placed in a group, had lower shear force values juicy cooked product. Therefore, the vacuum sealable bag. The remaining and higher sensory analysis scores for objectives of this project were to portion of solution for a 12% pickup was tenderness, juiciness and overall increase precooked roast beef palat- added to the bag. Bags were vacuum acceptability than low pH muscles ability and consistency by targeting sealed and double bagged with the sec- (Deep pectoral and Biceps femoris). pH differences in specific chuck and ond bag having no vacuum. Treatments Increasing the phosphate level in the round muscles and evaluating high were tumbled for 30 minutes. Roasts marination system increased moisture and low humidity cookery systems. were cooked in either a high humidity content of the cooked roast and sen- oven (100% RH) or low humidity oven sory juiciness scores and decreased Procedures (33% RH) to an endpoint internal tem- the cooking loss of the roasts. Low perature of 140oF or 160oF. The roasts humidity cookery had higher sensory This study examined four muscles were then cooled overnight and the fol- juiciness, tenderness and acceptability (Infraspinatus, Serratus ventralis, Deep lowing day weights were taken for deter- scores and lower cooking losses than pectoral, Biceps femoris), three phos- mination of cooking loss and samples high humidity cookery. The Infraspina- phate levels (0%, 0.25%, 0.5%), two were taken for chemical and physical tus and Serratus ventralis are recom- cooking humidity levels (high and low), testing. mended for use in a marination system and two endpoint internal temperatures Proximate composition was con- with low humidity cookery. (140oF and 160oF). The Infraspinatus ducted to determine moisture, fat, ash, and Serratus ventralis were categorized and protein content of the samples. Total Introduction as high pH muscles (pH >5.75) and the collagen content was determined by Deep pectoral and Biceps femoris were analyzing the hydroxyproline amount With the growing popularity of categorized as low pH muscles (pH (mg of collagen/g) in the samples of ready-to-eat food, enhanced (injected) <5.75). 144 roasts were marinated and sample. A 1-inch thick sample was taken beef products will be produced on a cooked in three production days. from each cooled roast for analysis of larger scale in coming years. Chemical Boxed beef containing the specified (Continued on next page)

Page 77 — 2002 Nebraska Beef Report tenderness using Warner-Bratzler shear Table 1. Initial pH of raw muscles. force. The pH of the raw and cooked Initial pH roasts was determined for initial cate- Muscle Mean (S.D.) gorization and change in pH. Eight con- Infraspinatus 5.80a (0.207) sumer taste panels consisting of Serratus ventralis 5.87a (0.133) Deep pectoral 5.69b (0.055) approximately 30 faculty, staff, gradu- Biceps femoris 5.64b (0.060) ate and undergraduate students of the abMeans with different superscripts are different (P< 0.001). university (each session) were conducted to look at tenderness, juiciness, and overall acceptability of the sample roasts. Table 2. Cooked meat pH affected by treatments. An 8-Point Hedonic scale was used with Cooked meat pH a score of 8 being extremely desirable Treatment Mean (S.D.) and a score of 1 being extremely unde- Infraspinatus 6.06a (0.177) sirable. Each panelist received a plate of Serratus ventralis 6.07a (0.104) six samples (1" x .5" x .25") to compare Deep pectoral 5.97b (0.071) b at each session. Biceps femoris 5.95 (0.081) Statistical analyses of the data were 0.0% phosphate 5.98c (0.104) 0.25% phosphate 6.02d (0.105) performed to study the fixed effects and 0.5% phosphate 6.05d (0.107) interactions at P< 0.05. This was done High humidity 6.03a (0.104) using the Proc Mixed and LS Means Low humidity 5.99b (0.109) procedure of SAS. 140oF 5.99c (0.100) 160oF 6.03d (0.113) Results abMeans with different superscripts are different (P< 0.01) cdMeans with different superscripts are different (P< 0.05) Data collected for pH on the raw muscles showed significant differences Table 3. Cooking losses of sample roasts affected by treatments. between the muscles within the pH categories (Table 1). High pH muscles Cooking loss (%) (Infraspinatus, Serratus ventralis) had Treatment Mean (S.D.) significantly higher pH values (P< 0.001) 0.0% phosphate 28.17a (4.64) 0.25% phosphate 22.63b (5.35) than the low pH muscles (Deep pectoral, 0.5% phosphate 23.52b (6.31) Biceps femoris). These data support in- High humidity 26.73c (5.54) formation reported in the literature. The Low humidity 22.82d (5.82) pH of the cooked muscles was signifi- 140oF 22.56a (5.01) cantly affected by muscle, phosphate 160oF 26.94b (6.01) level, humidity level, and end point abMeans with different superscripts are different (P< 0.0001) internal temperature (Table 2). The cdMeans with different superscripts are different (P<0 .001) differences between muscles remained similar to those observed with the initial Table 4. Warner-Bratzler shear force values for individual muscles. pH of the raw muscles. By increasing the phosphate level in the product, the pH Pounds of Force rose slightly but significantly (P< 0.05). Muscle Mean (S.D.) Increasing the humidity level during Infraspinatus 3.68a (0.405) Serratus ventralis 4.98b (0.464) cooking slightly raised the pH (P< 0.01), Deep pectoral 12.00c (1.590) as did the 160oF endpoint internal tem- Biceps femoris 7.27d (0.936) perature (P< 0.05). abcdMeans with different superscripts are different (P< 0.01) Cooking loss of roasts was affected by phosphate level, humidity level, and 140oF end point internal temperature muscles within and between pH cate- endpoint internal temperature (Table 3). (P< 0.0001). gories (P< 0.0001). Low humidity cook- Increasing the phosphate level reduced The tenderness values determined by ery revealed significantly higher cooking loss significantly between 0% the Warner-Bratzler shear force test tenderness scores than the high and 0.25% (P< 0.0001). There was a (Table 4) indicated significant differ- humidity cookery (P< 0.001). Sensory decrease in cooking loss at the 0.5% ences between muscles within and juiciness scores (Table 5) were signifi- level, but it was not significantly differ- between pH categories (P< 0.01). Ten- cantly affected by muscle, phosphate ent from the 0.25% level. The low derness scores (Table 5) collected dur- level, humidity level, and end point humidity cookery had significantly ing the taste panel sessions also internal temperature (P< 0.0001). High lower cooking loss (P<0 .001), as did the showed significant differences between pH muscles were significantly juicier

2002 Nebraska Beef Report — Page 78 Table 5. Sensory analysis scores affected by different treatments. than low pH muscles. Increasing the phosphate level increased juiciness Juiciness Tenderness Acceptability scores. Significantly higher scores for Treatment Mean (S.D) Mean (S.D) Mean (S.D) the low humidity and 140oF end point temperature were observed. Sensory a a a Infraspinatus 5.39 (1.40) 5.73 (1.45) 5.44 (1.48) acceptability (Table 5) of the roasts was Serratus ventralis 5.56a (1.50) 5.49b (1.65) 5.29a (1.64) Deep pectoral 4.98b (1.82) 4.14c (1.82) 4.32b (1.75) significantly higher for high pH mus- Biceps femoris 4.79b (1.63) 4.54d (1.83) 4.51b (1.82) cles (P<0.0001) and low humidity cookery (P<0.001). a 0.0% phosphate 4.92 (1.61) 4.88 (1.91) 4.72 (1.79) The results of this study show that an 0.25% phosphate 5.26b (1.44) 5.06 (1.79) 4.97 (1.70) 0.5% phosphate 5.36b (1.54) 5.01 (1.79) 4.99 (1.73) acceptable enhanced beef product can be produced if high pH muscles, such as High humidity 5.04a (1.55) 4.86e (1.81) 4.77e (1.73) the Infraspinatus and Serratus ventralis, b f f Low humidity 5.31 (1.52) 5.10 (1.84) 5.02 (1.76) are marinated with a 0.25% phosphate o 140oF 5.37a (1.49) 5.04 (1.84) 4.98 (1.74) level and cooked to 140 F in a low 160oF 4.98b (1.57) 4.92 (1.82) 4.81 (1.74) humidity cookery system. This will allow the beef industry to help recapture abcd Means with different superscripts are different (P< .0001). value being lost in the chuck and round. efMeans with different superscripts are different (P< .001) Means with no superscripts are not significantly different. 1Ryan Baumert, graduate student, Roger Mandigo, professor, Animal Science, Lincoln.

Factors Influencing Color Development in Beef

Kevin Kirchofer Lightness was highly variable, while was followed by measurement of L*, a*, Chris Calkins ultimate a* and b* can be accurately and b* with a colorimeter. These are Dennis Burson predicted after 9-12 minutes. points within a three-dimensional color Kent Eskridge space which objectively define a spe- Dana Hanson1 Introduction cific color. They indicate lightness (L*), redness (a*), and yellowness (b*). Color Implementing carcass sorting sys- was determined with a HunterLab Color development over time in tems which use an objective measure- MiniscanTM XE Plus Tristimulus colo- beef carcasses is affected by chill ment of muscle color to augment current rimeter with a 1-inch port, using illumi- length, fat thickness and hot carcass USDA quality grade measurements nate A and 10o standard observer. weight. Ultimate color can be accu- requires the accurate prediction of Carcasses were selected from two slaugh- rately predicted after 9-12 minutes. ultimate (90 min) color. In commercial ter facilities with different carcass chill- slaughter facilities, an estimate of ulti- ing lengths prior to grading (plant A, Summary mate muscle color must be determined 24 hour and plant B, 42-48 hour), result- while muscle color is still developing. A ing in different internal loin tempera- Use of color in an objective beef determination of factors which influ- tures (40oF and 34oF, respectively). A carcass grading system would require ence color development (bloom) over total of 59 carcasses were studied at accurate color measurement soon time in beef is therefore required. plant A, and 39 carcasses at plant B. A after ribbing. Color development of The objectives of this study were to second set of carcass data (n=20) was 118 beef carcasses was followed with determine effects of chilling time, fat also collected at plant A after an a portable colorimeter in two commer- thickness, and carcass weight on beef extended, 48 hour weekend chill period. cial slaughter facilities with different color development and to determine how This extra chill time resulted in lower (24 and 42-48 hour) chill periods quickly after ribbing ultimate color could internal loin temperatures (34oF). before grading. Redness (a*) and be predicted in carcasses varying in Carcass selection was based on a yellowness (b*) were estimated with a quality grade. grid which included hot carcass weight negative exponential growth model. (<700 lb or >800 lb), 12th rib fat thick- Linear regression models were used to Procedure ness (<0.4 in or >0.7 in), and quality predict lightness (L*). Color develop- grade (Select, low Choice, or upper 2/3 ment was influenced by chill time, fat The time course of color develop- Choice). The right sides of the tagged thickness, and hot carcass weight. ment (bloom) in ribbed beef carcasses (Continued on next page)

Page 79 — 2002 Nebraska Beef Report