Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing Procedures

Publisher Website
Google Scholar
Abstract
This study investigated the effect of mixing and grinding, tempering, addition of sodium chloride and sodium tripolyphosphate and processing under a nitrogen atmosphere on the color of restructured beef steaks initially and at 1‐month intervals for 3 months of frozen storage. Mixing and grinding and manufacture under a nitrogen atmosphere had the greatest detrimental effect on the extent of discoloration initially; this was probably due to low oxygen concentration. Tempering and the addition of sodium chloride without sodium tripolyphosphate produced the most rapid increase in rate of discoloration during frozen storage. Tripolyphosphate partially counteracted the detrimental effect of sodium chloride, however, this effect did not appear to be due to the higher pH produced by the phosphate or the chelating ability of the phosphate. Surface discoloration and overall color were highly correlated with surface metmyoglobin (r= ‐0.87) and overall met‐myoglobin (r= ‐0.94).