Z.B. Johnson

Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics

Beef biceps femoris muscles (n=45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles treated with all three phosphate types had decreased (P<0.05) free water compared to untreated muscles (CNT), and while TSPP-treated muscles were able to bind greater (P<0.05) additional water than CNT, STPP- and SHMP-treated muscles did not differ (P>0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more (P<0.05) water than those with 0.2% phosphate inclusion. Steaks treated with STPP or TSPP had decreased (P<0.05) cooking losses than CNT, while SHMP-treated steaks did not differ (P>0.05) from CNT. Steaks injected at 18% pump had greater (P<0.05) percent moisture, and did not differ (P>0.05) in free water, water binding, or cooking losses from steaks injected at 12% pump. Although there were no differences (P>0.05) in Warner-Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were rated more tender, and juicier (P<0.05) by sensory panelists than CNT steaks or steaks enhanced only with sodium chloride. Regardless of phosphate type, steaks enhanced with 0.4% phosphate and those steaks at 18% pump received improved (P<0.05) sensory tenderness ratings compared to 0.2% phosphate and 12% pump, respectively. These results suggest that enhancing biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% pump rate, compared to a 12% pump rate, can allow for improved sensory tenderness perceptions without decreasing product yields.

Effect of a Bacillus-based direct-fed microbial feed supplement on growth performance and pen cleaning characteristics of growing-finishing pigs

A direct-fed microbial (DFM) based on a combination of Bacillus organisms specifically selected to increase the manure decomposition process was evaluated to determine its efficacy for improving growth performance and manure dissolution time. Three experiments involving 336 crossbred barrows and gilts were conducted to determine the effect of the Bacillus-based direct-fed microbial on growth performance and pen cleaning time. In each experiment, 2 dietary treatments (0 and 0.05% DFM) were fed during the growing-finishing period throughout the experiment, such that the DFM provided 1.47 x 10(8) cfu of Bacillus organisms per gram of supplement. Data from the 3 experiments were combined for analysis, such that there were 28 pens representing each of the 2 treatments. Pigs were weighed and feed intake was determined at the initiation and termination of each phase (starter, grower, and finisher). At the end of Exp. 1 and 3, pen cleaning time was determined by measuring the time required for each pen to be scraped and washed with a high-pressure sprayer. Additionally, 2 solid manure mat samples weighing approximately 4 g each were collected from solid manure buildup in each pen (16 pens/treatment), and the time required to completely disperse each manure mat sample was determined. Gain:feed improved (P < 0.05) in pigs fed Bacillus compared with the control diet during the finisher phase and throughout the combined growing-finishing period. The time required to dissolve the manure mat was reduced (P < 0.01) in samples collected from pens containing pigs fed Bacillus compared with samples from control pens. An additional evaluation was conducted in a commercial swine production facility using statistical process control analysis. Statistical process control analysis determined that supplementation with Bacillus increased the expected mean for ADG and decreased the expected mean for death loss percentage. Supplementation with a DFM composed of specifically selected Bacillus organisms improved G:F and decreased the time required to disperse a swine manure mat sample in a controlled study conducted at swine research facilities. Furthermore, when evaluated in a commercial swine production facility, the Bacillus-based DFM improved ADG and reduced mortality of pigs during the growing-finishing period.

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef.

Beef biceps femoris (n=10; muscle sections, n=20; BF), infraspinatus (n=10; muscle sections, n=20; IS), and longissimus (n=10; muscle sections, n=20; LM) muscles were utilized to evaluate the effect of enhancement with phosphate and varying levels of sodium chloride in beef muscles differing in composition and palatability. Muscles were untreated or solution enhanced to 112% of raw product weight with sodium tripolyphosphate at 0.4% of product weight (STPP), or STPP and sodium chloride (NaCl) at 0.5%, 1.0% or 1.5% of product weight. There was a quadratic relationship (P=0.04) for percent free water to decrease and a linear relationship (P<0.01) for cook yield to increase as the level of NaCl increased. The IS steaks required less (P<0.05) shear force than either the BF or LM, with the BF and LM having similar (P>0.05) shear force values. There was a linear relationship (P<0.01) for shear force values to decrease with increasing salt concentration. Steaks from all four enhancement treatments had lower (P<0.05) shear force values than untreated steaks. Sensory overall tenderness ratings revealed that the IS and LM were similar (P>0.05) and superior (P<0.05) to the BF in tenderness. Steaks enhanced with STPP and 0.5%, 1.0%, or 1.5% NaCl all were rated more tender (P<0.05) than untreated or STPP-only treated steaks. The BF exhibited the lowest (P<0.05) L* (lightness) and a* (redness) values, as well as decreased (P<0.05) vividness. The LM generally exhibited superior color to the other two muscle types. There was a linear relationship (P<0.01) for L*, a*, b* (yellowness) values, and vividness to decline with increasing salt concentration, but steaks enhanced with STPP and 0.5% NaCl were similar (P>0.05) in a* values and vividness to untreated steaks. These results suggest that across three different muscles varying in composition and palatability, enhancement with 0.4% STPP and 0.5% NaCl allowed for improvements in palatability while minimizing the color deterioration associated with phosphate/salt enhancement.

The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef

The impact of multiple antimicrobial interventions on ground beef microbial, color and sensory characteristics was studied. For this, beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either (1) 1% ozonated water followed by 5% acetic acid (OA), (2) 1% ozonated water followed by 0.5% cetylpyridinium chloride (OC), (3) 200 ppm chlorine dioxide followed by 10% trisodium phosphate (CT) or (4) control (C). Trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of display for EC, ST, coliforms (CO), aerobic plate count (APC), instrumental color and sensory color and odor characteristics. The OA and OC treatments reduced (P<0.05) all bacterial types evaluated, while CT reduced (P<0.05) EC, CO and APC. The CT treatment was redder (P<0.05) in overall color than C, and there was no difference (P>0.05) in beef odor or off odor between OC, CT or C treatments.

Reduction of microorganisms in ground beef using multiple intervention technology

The effectiveness of multiple antimicrobial interventions on ground beef microbial, instrumental color and sensory characteristics through display was studied. Beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either: (1) 5% acetic acid followed by 0.5% cetylpyridinium chloride (AC); (2) 200 ppm chlorine dioxide followed by 0.5% cetylpyridinium chloride (CC); (3) 0.5% cetylpyridinium chloride followed by 10% trisodium phosphate (CT); or (4) control (C). Trimmings were ground, packaged and sampled through display for EC, ST, coliforms (CO), aerobic plate count (APC), and sensory color and odor characteristics. All treatments reduced (P<0.05) all bacterial types monitored through display. Ground beef from the CC treatment was similar (P>0.05) in redness (a*) to C. The CT treatment remained (P<0.05) redder (a*) in color, contained more (P<0.05) oxymyoglobin and had less (P<0.05) overall, worst point and percentage discoloration than C by day 7 of display.

The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef

The objectives of this study were to evaluate the effect of enhancement with 0.5%, 1.0%, 1.5%, or 2.0% lactic acid (LA), with or without 0.5% salt (NaCl), on pH, water-holding capacity, and resultant cooked color of dark-cutting (DC) beef. The pH of DC sections treated with LA decreased (P<0.05), whereas water-holding capacity (WHC) increased (P<0.05) with increasing concentrations of LA. Sensory panelists noted an increase (P<0.05) in the degree of doneness (less pink internal color), whereas, a(∗) and chroma values were lower (P<0.05), and hue angles were greater (P<0.05), indicating the internal color of LA-treated DC sections was less red and appeared more well-done. Also, 630:580nm reflectance ratios were similar (P>0.05) among DC steaks treated with 0.5% and 1.0% LA and normal pH (NDC) steaks, likely caused by an increase (P<0.05) in myoglobin denaturation in LA-enhanced DC steaks. These results indicate that the use of LA can reduce postmortem muscle pH and alter the cooked color of DC beef, ultimately resulting in a deletion of the persistent pinking condition.

Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics

Beef biceps femoris muscles (n=45) were used to evaluate the effect of enhancement with solutions containing sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, without sodium chloride. All solutions were injected into muscle samples at either 112% (12% pump) or 118% (18% pump) of raw product weight. Muscles enhanced with STPP or TSPP had a higher (P<0.05) pH than SHMP or untreated muscles (CNT), whereas there was no difference (P>0.05) in pH between SHMP and CNT. Muscles enhanced with STPP had less (P<0.05) free water than CNT, whereas SHMP and TSPP did not differ from CNT. However, direct comparison of phosphate types revealed no difference (P>0.05) in free water. Steaks enhanced with SHMP had greater (P<0.05) cooking losses than CNT, whereas steaks treated with STPP or TSPP did not differ (P>0.05) from CNT. Phosphate inclusion at 0.2% allowed for greater (P<0.05) cooking losses than CNT, whereas 0.4% phosphate inclusion exhibited similar (P>0.05) cooking losses as CNT. Although there were no differences (P>0.05) in cooking loss between pump rates, steaks enhanced at an 18% pump rate had greater (P<0.05) cooking losses than CNT, whereas those enhanced at 12% had similar (P>0.05) cooking losses as CNT. Enhancement with any of the three phosphate types or either concentration did not improve (P>0.05) sensory tenderness or juiciness characteristics compared to CNT, but enhancement at an 18% pump rate allowed for improved (P<0.05) overall tenderness, compared to a 12% pump rate. These results suggest that while phosphate enhancement independent of sodium chloride generally did not improve water retention, cooked yields and palatability compared to untreated samples, utilizing higher phosphate concentrations or utilizing STPP or TSPP effectively retained the additional water associated with solution enhancement, allowing for similar free water and cook yields as untreated samples.

Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef.

The impact of beef trimmings treated with either 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 2% lactic acid (LA) or 10% trisodium phosphate (TSP) and an untreated control (C) prior to grinding, on instrumental color, sensory characteristics, TBARS values, pH and Lee-Kramer shear under simulated retail display were evaluated. Trimmings were ground, pattied and sampled at 0, 1, 2, 3 and 7 days of display. Patties from LA, CPC and CLO treatments were lighter (L*; P<0.05) and TSP patties were redder (a*; P<0.05) than C. Panelists found TSP and CPC patties were similar or superior in beef and off odor to C on days 3 and 7 of display. Therefore, treatment of beef trimmings before grinding with TSP, CPC, CLO or LA may not only improve ground beef safety, but maintain or enhance patty shelf life.

Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display

Crossbred pigs (n = 216) were used to test the interactive effect, if any, of ractopamine (RAC) and dietary fat source on the performance of finishing pigs, pork carcass characteristics, and quality of LM chops during 5 d of simulated retail display (2.6 degrees C and 1,600 lx warm-white fluorescent lighting). Pigs were blocked by BW and allotted randomly to pens (6 pigs/pen), and, after receiving a common diet devoid of RAC for 2 wk, pens within blocks were assigned randomly to 1 of 4 diets in a 2 x 2 factorial arrangement, with 5% fat [beef tallow (BT) vs. soybean oil (SBO)] and RAC (0 vs. 10 mg/kg). Diets were formulated to contain 3.1 g of lysine/Mcal of ME and 3.48 Mcal/kg of ME. Across the entire 35-d trial, pigs fed RAC had greater (P < 0.01) ADG and G:F, but RAC did not affect (P = 0.09) ADFI; however, performance was not affected (P >or= 0.07) by dietary fat source. Carcass weight, LM depth, and lean muscle yield were increased (P < 0.01), whereas fat depth was decreased (P = 0.01), in carcasses from RAC-fed pigs; however, carcass composition measures were similar (P >or= 0.27) between fat sources. Feeding 10 mg/kg of RAC reduced (P <or= 0.04) the proportions of SFA and MUFA and increased (P < 0.01) the proportion of PUFA and the iodine value, in pork backfat. Conversely, backfat from carcasses of BT-fed pigs had greater (P < 0.01) percentages of SFA and MUFA, and lower (P < 0.01) percentages of PUFA, than backfat from SBO-fed pigs. Moreover, the PUFA:SFA and iodine value were considerably reduced (P < 0.01) by including BT in swine finishing diets. The LM from pigs fed RAC had greater pH values (P = 0.03) and received greater (P <or= 0.01) American and Japanese color scores during retail display. The LM from RAC-fed pigs had lower (P <or= 0.02) L*, a*, and b* values, whereas the LM of SBO-fed pigs received greater (P < 0.01) subjective color scores and b* values, as well as lower L* values, than the LM of BT-fed pigs. Across the 5-d display period, oxidative rancidity was not affected by dietary RAC (P = 0.58) or fat source (P = 0.47). Neither RAC nor fat source altered LM cooking losses and shear force values. Feeding 10 mg/kg of RAC will improve rate and efficiency of gain, carcass composition, and LM quality. And, even though fatty acid composition of backfat samples was altered by dietary fat source, performance and carcass composition, as well as quality during 5 d of retail display, were similar when pigs were fed diets formulated with BT or SBO.

The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics

The effects of antimicrobial agents on ground beef were evaluated to determine if instrumental color, sensory or odor characteristics were impacted. Trimmings were treated with 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 0.5% lactic acid (LA), 10% trisodium phosphate (TSP), or an untreated control (C). Ground beef made from trimmings with CLO and TSP were similar (P > 0.05) in L(∗) values to the control; however, samples were redder (a(∗); P<0.05) than the control. Likewise, sensory panelists found ground beef from the CPC and TSP treatments redder (P<0.05) for worst point color than the control by day 2 of display. The CLO, CPC and TSP treatments were similar (P>0.05) to the control in beef odor intensity until day 3 of display. Therefore, the use of antimicrobial agents on beef trimmings may not adversely affect, and may improve bulk ground beef color and odor characteristics.