A MODIFIED HOT PROCESSING STRATEGY FOR BEEF - FUNCTIONALITY OF ELECTRICALLY-STIMULATED AND HOT-BONED MEAT PREBLENDED WITH DIFFERENT NACL CONCENTRATIONS

Chucks from 20 electrically-stimulated hot-boned (HB) and cold-boned ( CB) beef carcasses were preblended with different concentrations of Na Cl (0, 0.5, 1.0, 1.5 and 2.0% w/w). Preblends were analysed for pH, 2- thiobarbituric acid (TBA) values, protein extraction and emulsifying c apacities. Bologna (with and without added sodium tripolyphosphate) an d ground meat patties prepared from these preblends were also evaluate d for cooking yield, color and texture parameters. Ultimate pH values of HB preblends increased with increasing NaCl concentration. At 1% Na Cl, HB had higher ultimate pH than CB preblends (P less than or equal to 0.05) but preblending HB meat with 2% NaCl reduced TBA values (P le ss than or equal to 0.05) because the pH was maintained above 6.0. Hig her amounts of protein were extracted from HB than from CB preblends ( P less than or equal to 0.01), but boning and salting treatments did n ot affect their emulsifying capacities (P > 0.05). Two percent NaCl wa s required to fully achieve the prerigor salting effect. At this conce ntration, cooking yields of bologna prepared from HB preblends and pho sphate containing bologna prepared from CB preblends were not differen t (P > 0.05) and were higher than those of bologna without added phosp hate made from CB preblends (P less than or equal to 0.05). No meaning ful effects were observed on color and texture parameters. Cooking los ses were lower in patties made from HB than CB preblends (P less than or equal to 0.05) independent of NaCl concentration, but boning and sa lting treatments had no further effects on color or textural parameter s (P > 0.05). Therefore, the superior functional properties of electri cally stimulated prerigor meat can be maintained by the addition of 2% NaCl up to 2 h post-mortem.