Enhancing palatability traits in beef chuck muscles

Thirty-six USDA Select complexus, latissimus dorsi, rhomboideus, serratus ventralis (SEV), splenius, subscapularis, supraspinatus (SUS), and triceps brachii (TRB) muscles were studied. Muscles were assigned to one of four treatments: control, marinated, needle-pumped, and vacuum-tumbled to reach 10% brine pick-up after treatment. The solution was formulated to have 0.5% of sodium chloride and 0.4% of sodium tripolyphosphate in the end product. Steaks from the SEV, SUS, and TRB muscles were cooked on a grill and the other five muscles were oven-roasted whole, all of them cooked to an internal temperature of 71 degrees C. Sensory evaluations and Warner-Bratzler shear force (WBSF) determinations were conducted immediately after cooking (Day-1), and after being cooked and stored frozen for 60 days (Day-60). For the Day-60 evaluation, samples were reheated using a microwave oven. The needle-pumped treatment reduced WBSF values compared to the control in 3 out of 8 muscles (P < 0.05). The marinated treatment appeared to have the greatest influence on juiciness and was different from the control in 7 of 8 muscles (P < 0.05). Comparing treated muscles to the control, tenderness was increased in 4 out of 8 muscles when needle pumped (P < 0.05). Brine treatment reduced sensory detected connective tissue only in 2 of 8 muscles. More off-flavors were detected by the panel for marinated samples from six of eight muscles. All muscles had lower values for WBSF, less connective tissue and off-flavors, and higher juiciness, overall tenderness, and beef flavor intensity on Day-1 than Day-60. The needle-pumped method was slightly superior to the marinated and vacuum-tumbled treatments even though the differences were not always consistent. But, regardless of the application method, palatability traits were generally enhanced by brine treatments. (c) 2005 Elsevier Ltd. All rights reserved.