Development of an injectable 'modified marbling' solution for whole muscle beef cuts

The objectives of this research were to develop and determine the effects of the injection of a "modified marbling" solution containing sodium alginate (SA), iota carrageenan (IC) whey protein isolate (WPI) and modified food starch (MFS) on the quality attributes of USDA Select ribeye rolls.; In study 1, twenty-five ingredient combinations (ranging from 0.25 to 0.50% addition) of the four ingredients were formulated into 500 g solutions using a 24 central composite design. In study 2, the solution was modified and processing system parameters were determined on a multi-needle injector to incorporate the solution into whole muscle beef cuts. The solution was then injected into USDA Select ribeye rolls (5-7% pick-up). In studies 3 and 4, the properties of the "modified marbling" solution were verified in the meat by comparing the chemical and sensory attributes to control ribeye rolls (USDA Select, Low and Average Choice).; The data from study 1 resulted in the following recommended levels of non-meat ingredients for the "modified marbling" solution: 0.4375% SA and IC and 0.375% WPI and MFS. In study 2, 3% beef tallow and 0.25% beef flavor were added to improve the hydrophobicity and flavor respectively of the "modified marbling" solution. Parameters were also set on an automatic, multi-needle injector to acquire the desired percent pick-up (5-7%) and "modified marbling" pattern. In study 3, the injected Select ribeye rolls had a significantly higher (P<0.05) ribeye purge than the Average Choice control. For TBARS values, the injected Select ribeye rolls were significantly higher (P<0.05) than the controls. There were no significant differences in color scores or steak purge between treatments in this study. In study 4, the injected ribeye rolls were higher (P<0.05) compared to the USDA Select control ribeye rolls in beef fat flavor, however a significant but small off-flavor was found (P<0.05) in the injected ribeye rolls. There were no differences between the injected and control ribeye rolls for shear force, sensory tenderness or juiciness.; The results indicate the viability of producing and injecting a "modified marbling" solution into whole muscle beef cuts. It also has the potential to improve lower quality beef cuts but more research is needed to improve the "modified marbling" properties. (Abstract shortened by UMI.)...