Effect of lactic and citric acid on low-value beef used for emulsion-type meat products

Meal products manufactured from low-value cuts may be unacceptably tough be cause of the high connective tissue content of meats used in their manufact ure. The effects of shin beef treated with lactic acid at two concentration s (0.5 mol/L and 0.05 mol/L) and citric acid (0.05 mol/L) on cook loss, col our, textural and sensory characteristics of frankfurters were investigated . The results were compared to two controls containing high and low-value b eef Results indicate that the acids had little or no effect on cook loss an d at the low concentrations had no apparent tenderising effect in compariso n to the control shin beef. However, a significant effect on tenderness (P < 0.05) was observed for lactic acid at a higher concentration, but to the detriment of flavour and acceptability. The sensory attribute of juiciness increased due to the addition of the acids while lactic acid at the lower c oncentration improved overall texture and acceptability. Instrumental textu re analysis indicated that lactic acid had a tenderising effect particularl y at higher concentrations. These results demonstrate that the addition of lactic acid has the potential of improving the functionality of meat produc ts for use in value-added meat products.