Evaluation of Solubilized Proteins as an Alternative to Phosphates for Meat Enhancement

Abstract

Select grade strip loins (n=10) were enhanced 10% target with either a phosphate or an acid solublized protein based solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear force, and sensory analysis were measured to characterize storage quality. Phosphate based solution consisted of 4.5% phosphate, 3.6% sodium chloride, 90.9% water and 1% Herbalox seasoning. Protein based solution was prepared in two solutions: one consisting of 1:9 protein to water ratio and the other an aqueous solution of 1% Herbalox seasoning and 3.6% sodium chloride. It was found that the protein enhanced steaks out performed the phosphate enhanced steaks for percent discoloration and overall acceptability. The phosphate enhanced steaks performed better than the protein enhanced steaks for all other storage quality characteristics. It should be noted that for protein enhanced steaks lean color and cook yield although significantly different did perform similar to phosphate enhanced steaks.