Impact of High Pressure Processing on the Functional Aspects of Beef Muscle Injected with Salt and/or Sodium Phosphates

This study aimed to determine the interactions among salt (NaCl), sodium phosphate 31 (SP) and mild HPP in brine-injected beef. Beef strip loin segments were injected to 10% over 32 initial weight with solutions containing water and various levels of salt (0, 2 or 4% of solution) 33 and/or SP (0 or 4% of solution). Pieces from the loin sections were exposed to varying pressure 34 levels (0.1, 152 or 303 MPa) and evaluated for selected quality and biochemical characteristics. 35 Use of SP and pressure application increased pH by ~0.2 units. L* values were increased by 36 pressure and decreased by SP. Redness (a*) increased at 303 MPa. Purge increases due to 37 pressure were mitigated by SP. Pressure application at 303 MPa reduced total and sarcoplasmic 38 protein solubility by 24 and 32%, respectively. There were no beneficial interactions among salt 39 or SP and HPP. However, results indicate SP may prevent yield loss due to HPP. 40 41