Details

Autor(en) / Beteiligte

• Reed, DeMetris D.
• Walter, Lee-Anne J.
• Schmitz, Angela N.
• Guadián-García, Daniel E.
• Lawrence, Ty E.

Titel

Post-mortem mechanical injection of low quality beef loins with pork back fat improves palatability and sensory attributes

Ist Teil von

• Meat science, 2017-01, Vol.123, p.205-210

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2017

Quelle

Elsevier ScienceDirect Journals

Beschreibungen/Notizen

• Palatability attributes of beef striploin steaks mechanically enhanced with pork fat were evaluated. Striploins were collected from USDA Standard steer carcasses, longitudinally cut into halves (lateral or medial) and assigned randomly to pork fat injection (PFI) or non-injected control (CON). Loin halves assigned to PFI were enhanced with pork fat using a multi-needle injector. Steaks were analyzed via Warner-Bratzler shear force, trained and consumer sensory panels, and proximate analysis (cooked and uncooked). Shear force values for PFI steaks were lower (P<0.01) than CON steaks (24.5 vs. 43.5N, respectively). Trained panelists detected (P=0.02) an off-flavor for PFI steaks but were unable to discern other attribute differences. Consumer panelists denoted (P=0.05) improved juiciness and overall preference (P=0.02) for the PFI treatment. Cooked PFI steaks had less (P<0.01; −1.0%) moisture and more (P<0.01; +1.3%) fat than CON steaks; protein did not differ (P=0.14). This processing method deserves further investigation for new product development. •Injection of pork fat decreased moisture and increased cooking losses.•Injection of pork fat improved objective tenderness.•Injection of pork fat improved consumer panel juiciness and overall preference.•Trained panelists detected an off-flavor, but no other sensory differences.