The effect of enzymatic marination and sodium tripolyphosphate on shear force, pH and cooking efficiency of beef

This study was conducted to investigate the combined effect of applying herbal cysteine protease and solutions of sodium tripolyphosphate (STPP) to beef. 3×3×3 cm chunks of beefs were marinated in two stages. In the first step, they were marinated in 20ml pineapple extract, kiwifruit, ginger and the second step had been done with 20ml of 0.25% and 0.5% of STPP. In both stages, the chunks of beef were stored in refrigerator at 4±1 °C for 24 hours. After 48 hours chilling, meat chunks were immersed and cooked in water bath at 90±4 °C and their shear force values, pH and cooking loss were studied. A significant decrease in shear force were observed in all enzyme-treated samples compared to control. The effect of phosphates on shear forces values were not significant compared with control. The results showed that cooking loss increased significantly by increasing in percentage of phosphates and decreased significantly (p≤ 0.05) compared with controlled sample. The rate of pH of samples (pH rate of samples) depends on inherent pH of extracts and increasing in percent of sodium tripolyphosphate led to a significant increase in pH of the treated samples. The results obtained in this experiments clearly indicate that best results were achieved by applying kiwi fruit extract with 0.25% sodium tripolyphosphate.