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Impact of High Pressure Processing on the Functional Aspects of Beef Muscle Injected with Salt and/or Sodium Phosphates

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https://ir.library.oregonstate.edu/concern/articles/q237ht647

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Abstract
  • This study aimed to determine the interactions 31 among salt (NaCl), sodium phosphate (SP) and mild HPP in brine-injected beef. Beef strip loin segments were injected to 10% over initial weight with solutions containing water and various levels of salt (0, 2 or 4% of solution) and/or SP (0 or 4% of solution). Pieces from the loin sections were exposed to varying pressure levels (0.1, 152 or 303 MPa) and evaluated for selected quality and biochemical characteristics. Use of SP and pressure application increased pH by ~0.2 units. L* values were increased by pressure and decreased by SP. Redness (a*) increased at 303 MPa. Purge increases due to pressure were mitigated by SP. Pressure application at 303 MPa reduced total and sarcoplasmic protein solubility by 24 and 32%, respectively. There were no beneficial interactions among salt or SP and HPP. However, results indicate SP may prevent yield loss due to HPP.
  • Keywords: Salt, Brine injection, High pressure processing, Beef, Phosphate
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  • Lowder, A. C. and Mireles Dewitt, C. A. (2014). Impact of High Pressure Processing on the Functional Aspects of Beef Muscle Injected with Salt and/or Sodium Phosphates. Journal of Food Processing and Preservation, 38(4), 1840–1848. doi:10.1111/jfpp.12155
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  • 38
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  • 4
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  • This project was funded by Oregon State University and the Coastal Oregon Marine Experiment Station’s Seafood and Research Education Center, Astoria, OR.
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