| Summary: | Two Texas fed beef and cow/bull packing plants were surveyed for high pH beef
carcasses as well as the evaluation of functional properties of high pH beef in whole
muscle beef jerky, frankfurters, and snack stick production. An estimated 42% of cow
carcasses were of 6.0 muscle pH or greater as well as exhibiting darker, less red colored
lean. Jerky high in pH from cow inside rounds resulted in the greatest percent moisture
and least percent protein compared to other treatments. High pH cooked jerky were
higher in (P < 0.05) pH and water activity and lower in percent fat and shear force values.
In cooked jerky slices, fed-high resulted in the highest percent MPR and cook yield, but
was the most tender. In contrast, fed-normal resulted in the least water activity, MPR and
toughest jerky slices. In frankfurter production, emulsion stability and hydration values
was highest for C (1.98mL) followed by 100H (3.37mL) that decreased as percent high
pH decreased. As storage day increased, frankfurter pH decreased, especially by day 56
(5.67) where LAB and APC counts had reached a log of 6.0 indicative of spoilage by day
28 and became lighter and less red in color with minimal lipid oxidation. 100H was
harder and less cohesive with trained panelists reported containing at least 50% high pH
meat was harder. The pH and internal color of cooked snack sticks significantly increased and became lighter and redder as percent high pH meat increased. Even though water
activity compared to a whole muscle dry product or an emulsified, water added product
ranged from 0.85 to 0.86 (P > 0.05), minimal (P greater than 0.05) lipid oxidation occurred. 100N
resulted in the least percentage of fat but 3% more (P less than 0.05) protein and highest shear
force values. Overall, beef raw materials high in pH may be better suited in a semi-dry
fermented product.
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