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Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips...

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Autores principales: Garmyn, Andrea, Hardcastle, Nicholas, Bendele, Clay, Polkinghorne, Rod, Miller, Mark
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074090/
https://www.ncbi.nlm.nih.gov/pubmed/32054072
http://dx.doi.org/10.3390/foods9020177
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author Garmyn, Andrea
Hardcastle, Nicholas
Bendele, Clay
Polkinghorne, Rod
Miller, Mark
author_facet Garmyn, Andrea
Hardcastle, Nicholas
Bendele, Clay
Polkinghorne, Rod
Miller, Mark
author_sort Garmyn, Andrea
collection PubMed
description The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips. All the muscles were divided in half and enhanced (12%) with a brine solution containing either phosphate, a “clean label” ingredient sodium bicarbonate, or not enhanced. Muscle and enhancement independently influenced (P < 0.01) tenderness, juiciness, flavor, and overall liking. Overall, the bottom sirloin flap was liked the most (P < 0.05) when compared with all the other muscles, while the inside round cap was liked less but did not differ (P > 0.05) from the inside skirt or flank steak. Samples enhanced with sodium bicarbonate were the most (P < 0.05) tender and juicy; samples enhanced with phosphate were intermediate, and the control samples were the least tender and juicy, regardless of the muscle. Flavor and overall liking were similar (P > 0.05) between clean and phosphate-enhanced samples, and both were liked more than the control samples. Enhancement was necessary for acceptable eating quality of all the muscles evaluated in this study; however, the inside round cap was the least suitable. These results indicate that a “clean label” enhanced fajita product is possible without compromising cooking yield or consumer satisfaction.
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spelling pubmed-70740902020-03-19 Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate Garmyn, Andrea Hardcastle, Nicholas Bendele, Clay Polkinghorne, Rod Miller, Mark Foods Article The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips. All the muscles were divided in half and enhanced (12%) with a brine solution containing either phosphate, a “clean label” ingredient sodium bicarbonate, or not enhanced. Muscle and enhancement independently influenced (P < 0.01) tenderness, juiciness, flavor, and overall liking. Overall, the bottom sirloin flap was liked the most (P < 0.05) when compared with all the other muscles, while the inside round cap was liked less but did not differ (P > 0.05) from the inside skirt or flank steak. Samples enhanced with sodium bicarbonate were the most (P < 0.05) tender and juicy; samples enhanced with phosphate were intermediate, and the control samples were the least tender and juicy, regardless of the muscle. Flavor and overall liking were similar (P > 0.05) between clean and phosphate-enhanced samples, and both were liked more than the control samples. Enhancement was necessary for acceptable eating quality of all the muscles evaluated in this study; however, the inside round cap was the least suitable. These results indicate that a “clean label” enhanced fajita product is possible without compromising cooking yield or consumer satisfaction. MDPI 2020-02-11 /pmc/articles/PMC7074090/ /pubmed/32054072 http://dx.doi.org/10.3390/foods9020177 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Garmyn, Andrea
Hardcastle, Nicholas
Bendele, Clay
Polkinghorne, Rod
Miller, Mark
Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate
title Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate
title_full Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate
title_fullStr Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate
title_full_unstemmed Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate
title_short Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate
title_sort exploring consumer palatability of australian beef fajita meat enhanced with phosphate or sodium bicarbonate
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074090/
https://www.ncbi.nlm.nih.gov/pubmed/32054072
http://dx.doi.org/10.3390/foods9020177
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