Effect of Koshering and Hydrodynamic Pressure on Beef Color, Odor, and Microbial Loads'

Vacuum packaged koshered (salted) meat typically undergoes a rapid color change (turning brown) with the formation of objectionable odor during refigeration. Alterations in muscle structure have been suggested to affect the oxidative activily of salt. l l e hydrodynamic pressure (HDP) has been shown to physically disrupt portions of myofbrils without distorting the physical shape of the piece of meat, which may alter the &ect of the kosher processing on fresh meat properties. The objective of this study was to assess the fleets of the koshering process and hydrodynamic pressure (HDP), either alone or in combination, on pH, microbial growth, color and odor properties of be@. Treatments were: (1) control (C); (2) koshering process (salted = S); (3) hydrodynamic pressure treated (H); (4) the combination of koshering followed by HDP treatment (SH). m e H treatment was more effective in inhibiting the normal microflora than either the S or the combination of S with H. After 14 days of storage, S samples had greater than 80% surface discoloration (brown color) compared to less than 40% discoloration on the suflace for the C, Hand ' Mention of brand or h n names does not constitute an endorsement by the United States Department of Agriculture over others of a similar nature not mentioned. Corresponding author. USDA, ARS, FTSL, Bldg. 201, BARC-East, Beltsville, MD 20705. TEL: (301) 504-8400; FAX: (301) 504-8438; EMAIL: [email protected] Journal of Muscle Foods 15 (2004) 69-82. All Rights Reserved. 'Copyright 2004 by Food & Nutrition Press, Inc., Trumbull, Connecticut. 69