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 NaCl (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 capacities. Bologna (with and without added sodium tripolyphosphate) and ground meat patties prepared from these preblends were also evaluated for cooking yield, color and texture parameters. Ultimate pH values of HB preblends increased with increasing NaCl concentration. At 1% NaCl, HB had higher ultimate pH than CB preblends (P ≤ 0·05) but preblending HB meat with 2% NaCl reduced TBA values (P ≤ 0·05) because the pH was maintained above 6·0. Higher amounts of protein were extracted from HB than from CB preblends (P ≤ 0·01), but boning and salting treatments did not affect their emulsifying capacities (P > 0·05). Two percent NaCl was required to fully achieve the prerigor salting effect. At this concentration, cooking yields of bologna prepared from HB preblends and phosphate containing bologna prepared from CB preblends were not different (P > 0·05) and were higher than those of bologna without added phosphate made from CB preblends (P ≤ 0·05). No meaningful effects were observed on color and texture parameters. Cooking losses were lower in patties made from HB than CB preblends (P ≤ 0·05) independent of NaCl concentration, but boning and salting treatments had no further effects on color or textural parameters (P > 0·05). Therefore, the superior functional properties of electrically stimulated prerigor meat can be maintained by the addition of 2% NaCl up to 2 h post-mortem.