Alternative methods to reduce the variation caused by pale, soft, and exudative
(PSE) and dark, firm, and dry (DFD) conditions in meat tissues need to be examined.
The objective of this dissertation was to determine if functional ingredients, like
hydrocolloids and bicarbonates, improved the quality of PSE and DFD meat. This was
accomplished by examining the rheological characteristics of meat model systems and
products after enhancement with hydrocolloids and bicarbonates ingredient solutions.
These results will be used to formulate and manufacture either enhanced beef steaks,
beef roasts, or frankfurters to test the efficacy of use to improve the quality of DFD or
PSE meat.
The flow behavior, steady-shear viscosity, and dynamic testing of hydrocolloid
solutions were determined. Torsion Analysis (TA) and Texture Profile Analysis (TPA)
were performed on PSE muscle tissue gel samples and frankfurters. Raw and cooked
CIE color space values, pH, and sensory evaluation determination were made on meat
gel samples, beef steaks, roast beef, and frankfurters. Hydroxypropyl methylcellulose (1.0%HPMC), methylcellulose (1.0%SGMC),
and konjac flour (0.125%KF) were found to be Newtonian in behavior. The dynamic
moduli of these ingredients were resistant to changes in ionic strength and were tested
for viability in a meat model system. Potassium bicarbonate (KHCO) was a viable
substitute for sodium bicarbonate. The synergistic effect of combining KHCO with
hydrocolloids, salt and sodium phosphate (SP) improved the color, pH, and textural
properties of PSE ground pork and frankfurters, but did not effect sensory
characteristics.
Acetic acid (AA), KF, and xanthan gum (XG) were added to beef steaks and
bottom rounds to reduce the meat quality variation caused by high pH and animal age.
The addition of AA and hydrocolloid treatments improved the color and pH of high pH
muscles and did not appreciable affect shelf-life flavor of cooked roast beef. Solutions
of AA, KF and XG were viable enhancement treatments for use in high pH beef bottom
rounds to produce a fully cooked roast beef product.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/ETD-TAMU-2008-12-140 |
| Date | 2008 December 1900 |
| Creators | Booren, Betsy Lyn |
| Contributors | Miller, Rhonda K. |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | thesis, text |
| Format | application/pdf |
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