Lactic acid tenderizes products.One reason that poultry and fish products have been increasing in popularity is that their muscle, which is the principal functional ingredient for product manufacture, is more functional than beef. Meat products made from low-value beef cuts lack tenderness when high levels of connective connective - An operator used in logic to combine two logical formulas. See first order logic. tissue are present, due to the presence of fibrillar fi·bril·lar or fi·bril·lar·y adj. 1. Relating to a fibril. 2. Relating to the fine rapid contractions or twitchings of fibers or of small groups of fibers in skeletal or cardiac muscle. collagen. The collagen would have to be modified before processing into a similar product. One approach for tenderizing tenderizing natural tenderizing is caused by the action of enzymes already in tissues. This effect can be enhanced by quick freezing before rigor mortis sets in, and by hanging the meat at the proper temperature for the proper time, especially just before cooking. low-value cuts involves using organic acids. Researchers at Teagasc (The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland) have shown that lactic acid lactic acid, CH3CHOHCO2H, a colorless liquid organic acid. It is miscible with water or ethanol. Lactic acid is a fermentation product of lactose (milk sugar); it is present in sour milk, koumiss, leban, yogurt, and cottage cheese. increased the functionality of low-value beef, and in one instance yielded a better-quality frankfurter. In a recent study, they wanted to see if four different concentrations of lactic acid had different effects on the functional properties of low-value beef (shin beef). Then they intended to use this treated beef in making such emulsion-type products as frankfurters. The investigators formulated frankfurters with shin beef treated with lactic acid. The product had similar cook losses to topside and shin beef controls. They were more tender, juicy and acceptable than the shin beef control. The acid treatments had no detrimental effect on the flavor of the frankfurters, and in some cases the flavor was rated higher than the control. Researchers found that adding low concentrations of lactic acid had very little effect on the pH, while higher concentrations reduced the levels of pH. The frankfurters were produced within the desired fat level, around 25% to 30% fat. The acid-treated franks had higher moisture contents, and as a consequence, lower protein values in comparison with the shin beef control. Investigators observed little effect on cooking loss--approximately 2% compared with the topside control (3.5%). Results from sensory analysis Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. showed that in all cases the acid treatments improved tenderness scores in comparison with the shin beef control. A similar trend appeared for juiciness. Texture profile analysis showed that the acid treatments had a tenderizing effect, compared with the shin beef control. Similar results were obtained for gumminess and chewiness Chewiness is the gustatory sensation of labored mastication due to sustained, elastic resistance from a foodstuff. Canonically chewy foods include caramel, rare steak, and such eponymously chewy items as chewing gum and Chewy Granola Bars. , while the acid treatments had no real effect on the springiness spring·y adj. spring·i·er, spring·i·est 1. Marked by resilience; elastic. 2. Abounding in freshwater springs. spring and the cohesiveness of the frankfurters. Further information. D.J. Troy; phone: +353 1 805 9500; fax: +353 1 805 9550; URL URL in full Uniform Resource Locator Address of a resource on the Internet. The resource can be any type of file stored on a server, such as a Web page, a text file, a graphics file, or an application program. : www.teagasc.ie. |
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