Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

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dc.contributor.authorHoffman, L. C.en_ZA
dc.contributor.authorVermaak, A.en_ZA
dc.contributor.authorMuller, N.en_ZA
dc.date.accessioned2013-07-03T08:19:43Z
dc.date.available2013-07-03T08:19:43Z
dc.date.issued2012
dc.descriptionCITATION: Hoffman, L. C., Vermaak, A. & Muller, N. 2012. Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend. South African Journal of Animal Science, 42(4):317-340, doi:10.4314/sajas.v42i4.1.
dc.descriptionThe original publication is available at http://www.sasas.co.za
dc.description.abstractThe consumer demands a beef product of consistent and acceptable tenderness. The infusion of beef muscles with a blend containing sodium and potassium salts, various phosphates and lactates has the potential to improve the current status of low meat consumption and inconsistent tenderness of fresh beef products in South Africa. In the present investigation, the biceps femoris (BF, silverside), rectus femoris muscle (RF), semitendinosus muscle (ST, eye of the silverside), supraspinatus muscle (SS, scotch fillet) and longissimus et lumborum muscles from the left side of beef carcasses were infused, 3 d post mortem, with a blend consisting of various sodium and potassium salts, di- and triphosphates and lactates, while the corresponding muscles from the right side were untreated and served as the control. The changes in beef quality over a 19-d period and the initial proximate and mineral composition of the muscles were also determined. The general findings suggest that an increase in tenderness concurrent with an acceptable beef colour resulted from the infusion with this blend. The chemical composition of the treated muscles was not negatively affected by the infusion and the mineral content of the treated muscles was increased, accordingly.
dc.description.urihttp://www.sasas.co.za/physical-and-chemical-properties-selected-beef-muscles-infused-phosphate-and-lactate-blend
dc.description.versionPublisher's version
dc.format.extent24 pages
dc.identifier.citationHoffman, L. C., Vermaak, A. & Muller, N. 2012. Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend. South African Journal of Animal Science, 42(4):317-340, doi:10.4314/sajas.v42i4.1.
dc.identifier.issn2221-4062 (online)
dc.identifier.issn0375-1589 (print)
dc.identifier.otherdoi:10.4314/sajas.v42i4.1
dc.identifier.urihttp://hdl.handle.net/10019.1/82599
dc.language.isoen
dc.publisherSouth African Society for Animal Science
dc.rights.holderAuthors retain copyright
dc.subjectBeefen_ZA
dc.subjectBeef industry -- South Africaen_ZA
dc.titlePhysical and chemical properties of selected beef muscles infused with a phosphate and lactate blenden_ZA
dc.typeArticle
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