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Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round Jason Kim Brigham Young University

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Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round Jason Kim Brigham Young University Brigham Young University BYU ScholarsArchive All Theses and Dissertations 2018-04-01 Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round Jason Kim Brigham Young University Follow this and additional works at: https://scholarsarchive.byu.edu/etd Part of the Nutrition Commons BYU ScholarsArchive Citation Kim, Jason, "Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round" (2018). All Theses and Dissertations. 6758. https://scholarsarchive.byu.edu/etd/6758 This Thesis is brought to you for free and open access by BYU ScholarsArchive. It has been accepted for inclusion in All Theses and Dissertations by an authorized administrator of BYU ScholarsArchive. For more information, please contact scholarsarchive@byu.edu, ellen_amatangelo@byu.edu. Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round Jason Kim A thesis submitted to the faculty of Brigham Young University in partial fulfillment of the requirements for the degree of Master of Science Michael L. Dunn, Chair Frost M. Steele Laura K. Jefferies Department of Nutrition, Dietetics, and Food Science Brigham Young University Copyright © 2018 Jason Kim All Rights Reserved ABSTRACT Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round Jason Kim Department of Nutrition, Dietetics, and Food Science, BYU Master of Science The growth of the Greek-style yogurt market is causing many problems for dairy companies who are trying to handle the voluminous whey by-product. Acid whey, unlike sweet whey, has a low amount of protein and high amounts of lactic acid, calcium, and other minerals. Therefore, it has limited commercial value to the food industry and often requires additional processing for disposal. Lactic acid and calcium solutions have shown efficacy in increasing the tenderness of beef and other types of meat. The purpose of this project is to investigate the use of acid whey, with its high amounts of lactic acid and calcium, to tenderize beef (eye of round, IMP 171C) during marination. This study evaluated the effects of marination of utilizing acid whey in improving quality parameters of beef. 13 roasts (Top round steaks from USDA Select steers) were randomly assigned to one of six marination treatments: (1) calcium chloride, (2) lactic acid, (3) phosphate (4) acid whey (lot 1), (5) acid whey (lot 2), and (6) control. Steaks were marinated in vacuum pouches, aged for 48 hours, cooked to 70º C and evaluated by a consumer sensory panel and other quantitative tests (texture analyzer, colorimeter, collagen, cook loss, and pH). Marination with acid whey increased the tenderness and juiciness ratings without decreasing hedonic liking scores for the overall flavor or aftertaste of the beef samples. Keywords: acid whey, beef, eye of round, Greek yogurt whey, hedonic scale, colorimeter, liking, marination, tenderness, ta.xt2, sensory ACKNOWLEDGMENTS I would like to express my gratitude to the faculty and staff of the department of Nutrition, Dietetics, and Food Science for their time in teaching and mentoring me throughout my undergraduate and graduate degrees at BYU. I am grateful to Dr. Steele, Dr. Jefferies and Dr. Dunn for their help on my committee, and Dr. Dunn for serving as my committee chair. I could not have produced as fine of research without their expert guidance along the way. Thanks are also in order for the students of the food research lab and my fellow graduate students who helped me think through many problems. TABLE OF CONTENTS TITLE PAGE ................................................................................................................................... i ABSTRACT .................................................................................................................................... ii ACKNOWLEDGMENTS ............................................................................................................. iii TABLE OF CONTENTS ............................................................................................................... iv LIST OF TABLES ......................................................................................................................... vi LIST OF FIGURES ...................................................................................................................... vii INTRODUCTION .......................................................................................................................... 1 Summary ..................................................................................................................................... 1 Acid Whey .................................................................................................................................. 2 Meat Tenderization ..................................................................................................................... 3 Objectives ................................................................................................................................... 5 Materials and Methods .................................................................................................................... 5 Product Selection ........................................................................................................................ 5 Treatments................................................................................................................................... 5 Packaging and Marination .......................................................................................................... 6 Cooking ....................................................................................................................................... 7 pH ................................................................................................................................................ 7 Cook Loss ................................................................................................................................... 7 Color ........................................................................................................................................... 7 Shear Force ................................................................................................................................. 8 Scanning Electron Microscopy ................................................................................................... 8 iv Collagen Content ........................................................................................................................ 9 Consumer Panel Analysis ........................................................................................................... 9 Statistical Analysis .................................................................................................................... 11 RESULTS AND DISCUSSION ................................................................................................... 11 Compositional Analysis ............................................................................................................ 11 Consumer Sensory Evaluation .................................................................................................. 11 Compositional and Textural Properties .................................................................................... 12 Color ......................................................................................................................................... 15 Electron Microscopy ................................................................................................................. 16 Conclusion ................................................................................................................................ 19 Complete References .................................................................................................................... 20 Appendix ....................................................................................................................................... 25 Texture Analyzer Test Settings ................................................................................................. 25 Collagen Method - Detailed ...................................................................................................... 25 Table 5 Complete Proximate Composition (%) and Mineral Content (ppm) of Acid Wheys .. 27 Table 6 Complete Mineral Analysis (ppm) .............................................................................. 27 Statistical Output ....................................................................................................................... 28 Sensory Comments ................................................................................................................... 84 v LIST OF TABLES Table 1 Proximate composition (%) and mineral content (ppm) of acid whey ............................ 11 Table 2 Consumer acceptance and hedonic ratings for beef eye of round steaks marinated in different solutions ......................................................................................................................... 12 Table 3 Means for soluble collagen, insoluble collagen, cook loss percentage, pH, and shear force .............................................................................................................................................
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