The Effects of Marination and Cook Cycles on High and Low pH Beef Muscles

Authors

Ryan Baumert, University of Nebraska-Lincoln
Roger W. Mandigo, Universit y of Nebraska - LincolnFollow

Date of this Version

January 2002

Comments

Published in 2002 Nebraska Beef Cattle Report. Copyright © 2001 The Board of Regents of the University of Nebraska.

Abstract

Infraspinatus and Serratus ventralis, the muscles of the high pH group, had lower shear force values and higher sensory analysis scores for tenderness, juiciness and overall acceptability than low pH muscles (Deep pectoral and Biceps femoris). Increasing the phosphate level in the marination system increased moisture content of the cooked roast and sensory juiciness scores and decreased the cooking loss of the roasts. Low humidity cookery had higher sensory juiciness, tenderness and acceptability scores and lower cooking losses than high humidity cookery. The Infraspinatus and Serratus ventralis are recommended for use in a marination system with low humidity cookery.