2015 Volume 86 Issue 1 Pages 37-43
This study was conducted to examine the effects of different immersing solutions and immersion times on the physical and chemical properties of Japanese shorthorn beef. M. biceps femoris from four Japanese shorthorn steers was immersed in pineapple juice (pH3.5), Housui juice (pH4.4), Iwateyamanashi juice (pH3.9), and distilled water (pH5.9) for 0, 24, 48, and 96 h. M. biceps femoris from four other Japanese shorthorn steers was immersed in pH4.01 standard buffer, pH6.86 standard buffer, and distilled water (pH5.8) for 0 and 24 h. Drip loss, cooking loss, color value, and maximum load were analyzed after immersion. The cooking loss of muscle immersed in Iwateyamanashi juice was significantly lower than that immersed in distilled water and pineapple juice until 48 h of immersion. The maximum load of muscle immersed in pineapple juice was significantly lower than that in other solutions after 96 h of immersion ; however, there were no differences in the maximum load among muscles immersed in Iwateyamanashi juice, distilled water, and Housui juice. These results suggest that Iwateyamanashi juice can maintain the water holding capacity of M. biceps femoris from Japanese shorthorn steers for 48 h.
