The effect of sodium pyruvate on some quality properties of fresh beef muscle semitendinosus [electronic resource].

Includes reference.

Fresh beef semitendinosus muscles injected with 10% sodium pyruvate in water (SPW) solution (10% Weight/Weight), water (W) (10% Weight/Weight), or injected only with the injection needle as a control (C) were sliced into six steaks of 2.54 cm thickness. Two steaks were displayed for 5 d at 3±2ºC and the remaining were subjected to aging periods of 2 and 7 additional d at 2ºC. SPW-injected muscles exhibited improved Warner- Bratzler shear force (WBSF) values, higher pH values, and higher water holding capacity (WHC) percentage. Redness (a* values) were higher in C compared to SPW- and W-injected muscles. C muscles showed less drip percentage and overall losses compared to SPW or W muscles. No difference was observed in cooking loss percentage between C and SPW treated muscles; however, C and SPW treated muscles had less cooking loss percentage than W-injected muscle. These results indicate that SPW improved tenderness and WHC of beef semitendinosus muscles. Keywords: Sodium Pyruvate; Beef; Semitendinosus; Tenderness; WHC; Color.

Summary in Arabic.

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