Evaluation of a High Ph Solution as An Alternative for Phosphate Meat Enhancement

Abstract

Paired USDA Select beef strip loins, aged 2 d, were enhanced with either a high pH solution containing 3.6% sodium chloride, 1% Herbalox seasoning, adjusted to pH 10 with ammonium hydroxide (~0.1%, FFC grade); or a phosphate solution (3.6% sodium chloride, 1% Herbalox seasoning, and 4.5% sodium tripolyphosphate). Steaks were evaluated over 14 days under retail conditions. Composition of steaks differed in protein content (P < 0.05), phosphate enhanced steaks were ~2% lower. Phosphate enhanced steaks performed better than ammonium hydroxide treatment in all quality parameters measured except for controlling microbial growth, which was lower (P < 0.05) for aerobic and anaerobic plate counts. These data suggests that adjusting the enhancement solution to pH 10 using ammonium hydroxide can raise the final pH, control bacterial growth, generate higher yields, increase water holding capacity, and improve sensory attributes of beef steaks compared with un-treated steaks (based on data from previous studies).