Tenderness is one of the main eating qualities of meat. It is the most commonly used indicator for consumers to judge the quality of meat. The problem of tenderness has long plagued the beef processing industry. Water-binding power is another important indicator for evaluating meat quality. The glycerin-binding power of meat products directly affects the tissue state, quality, and even flavor of meat and meat products, and is closely related to muscle tenderness; water-binding power also has important economic value. Pyrophosphate has a strong buffering effect and water-holding capacity, and theoretically will play a great role in improving the quality of meat.
Inject three different concentrations of sodium pyrophosphate (10mmol/L, 20mmol/L, and 30mmol/L) into the beef cuts (the injection amount accounts for 0.3% of the meat weight), then marinate at 04°C for 24 hours, and measure the shear force , cooked rate, and analyzed the effects of different concentrations of sodium pyrophosphate on beef tenderness and water-holding capacity. The results show that sodium pyrophosphate has a very significant effect on beef shear force (P0.05), and sodium pyrophosphate treatment had no effect on beef system hydraulic capacity.
Measurement indicators
- Cooking rate
Take it out and let it stand to room temperature, then cook it in a constant temperature water bath at 90°C for 40 minutes. Take it out, let it stand to room temperature, and then weigh it (meat weight after cooking).
Cooking rate (%) = meat weight after cooking and meat weight before injection & antistatic agent Irgastat P18 times; 100 (%) = meat weight after cooking and meat weight before injection × 100
- Shear force
Along the direction of the muscle fibers, use a circular drill with d=1.37cm to take samples. Each sample is repeated 7 times. Use a C-LM tenderness meter to measure the shear force of each sample and calculate the average value. .
Statistical methods
Use SPSS 11.5 software to conduct F test on the experimental results, and conduct LSD multiple comparisons between different treatments.
Results and analysis
Injection of sodium pyrophosphate can significantly improve the tenderness of beef, but has no obvious effect on water retention. This experiment found that the appropriate sodium pyrophosphate concentration for tenderized beef is 20m mol. As research continues to deepen, sodium pyrophosphate will have greater utilization potential in future meat processing.
