Abstract
This study examined the effect of immersing solutions on the properties of collagen and oxidation status in Japanese Shorthorn beef. The water holding capacity, color values, metmyoglobin percentages and collagen contents of the semimembranosus muscles immersed in acidic standard buffers, Iwateyamanashi, or pineapple juice for 0 (control), 24, or 48 h were analyzed. There were no differences in the total loss between the control and the muscles immersed in pH 6.86 standard buffer and Iwateyamanashi juice. The metmyoglobin percentages of muscle samples immersed in solutions except for pH 6.86 standard buffer were significantly higher than that of the control. Elution collagen values in muscle samples were significantly higher after 48 h immersion in pH 4.01 standard buffer and Iwateyamanashi juice compared with the control. These results suggested that immersion in low pH solutions increased collagen solubility in the muscle samples but decreased the water holding capacity. Iwateyamanashi juice sustained the water holding capacity of the muscle samples despite its low pH. Immersion in high pH solutions sustained the water holding capacity and constrained oxidation in the muscle samples.
