The Effects of Brine Injection Level and Post Mortem Aging on Sensory and Physical Characteristics of Beef Loin

P.E. Strydom; Z. Kuhn; C.J. Hugo; A. Hugo

The Effects of Brine Injection Level and Post Mortem Aging on Sensory and Physical Characteristics of Beef Loin

In: 63rd International Congress of Meat Science and Technology

Authors:

P.E. Strydom

P.E. Strydom ¹Animal Production Institute, Agricultural Research Council of South Africa, Irene, 0062, South Africa
²Department of Animal Sciences, Stellenbosch University, Stellenbosch, 7602, South Africa

Search for other papers by P.E. Strydom in
Current site
Google Scholar
PubMed

Z. Kuhn

Z. Kuhn ³Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa; pstrydom@arc.agric.za

Search for other papers by Z. Kuhn in
Current site
Google Scholar
PubMed

C.J. Hugo

C.J. Hugo ³Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa; pstrydom@arc.agric.za

Search for other papers by C.J. Hugo in
Current site
Google Scholar
PubMed

, and

A. Hugo

A. Hugo ³Department of Microbial, Biochemical and Food Biotechnology, University of Free-State, Bloemfontein, South Africa; pstrydom@arc.agric.za

Search for other papers by A. Hugo in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 698–699

DOI:: https://doi.org/10.3920/9789086868605_312

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The enhancement of beef, pork and chicken with brine solutions has become common practice in many countries. The combined effects of aging and brine injection level on beef quality is unknown. Our study investigated the effects of five brine injection level (0, 5, 10, 15, 20%) combined with post mortem aging period (3 and 10 days) on sensory characteristics of broiled beef loin. Injected samples were scored higher for saltiness but aging reduced the effect. Brine injection had no effect on flavour but tenderness was improved up to 15% injection level. Apart from 0 and 5% injection levels, aging had no effect on tenderness score. Juiciness was improved up to 10% injection level after 10 days aging and up to 5% injection level for 3-day aged cuts. The results suggest that a maximum of 15% brine injection will give the best sensory results and save on post mortem aging time.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000312.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	95	59	5
Full Text Views	2	0	0
PDF Views & Downloads	1	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

The Effects of Brine Injection Level and Post Mortem Aging on Sensory and Physical Characteristics of Beef Loin

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics