21, No. 6 : 903 - 911. June 2008 www.ajas.info. Quality Improvement of Frozen and Chilled Beef biceps femoris with the. Application of Salt-bicarbonate Solution.
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Asian-Aust. J. Anim. Sci. Vol. 21, No. 6 : 903 - 911 June 2008 www.ajas.info
Quality Improvement of Frozen and Chilled Beef biceps femoris with the Application of Salt-bicarbonate Solution A. Sultana, A. Nakanishi, B. C. Roy1, W. Mizunoya, R. Tatsumi, T. Ito S. Tabata1, H. Rashid1, 2, S. Katayama3 and Y. Ikeuchi* Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University, Fukuoka 812-8581, Japan ABSTRACT : The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at 4°C up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at -20°C for seven days. Compared with untreated control, treated meats had higher water holding capacity (p
