The standard components of enhancement -- 0.4 percent salt and 0.4 percent phosphate -- used in the study even elevated often tough and less tasty standard-grade round roasts to a quality similar to a more desirable non-enhanced steak (strip loin).
While the findings -- to appear in the October issue of Meat Science but already online -- are not startling, they reflect the complex qualities being juggled by the beef industry, said Susan Brewer, a professor in the department of food science and human nutrition at the University of Illinois at Urbana-Champaign. Consumers who read product labels closely, she added, can seek out enhanced cuts of beef for delivery to their own tables.
While enhancement ingredients vary by producer, the Illinois study considered only standard levels of salt and phosphate. Some producers juggle the percentages or just use salt; they also may include different amounts of water, sometimes flavored with broth or other extracts, and other additives in an effort to boost the taste and juiciness of meat.
For the Illinois study, enhancement was done in cuts of beef taken from 12 Angus-Hereford steers that had been fed a standard diet or one supplemented with vitamin E, which is being added to many slaughter-bound beef cattle as a way to slow the oxidation of the meat. Oxidation causes color and flavor deterioration, especially in cooked meat that is not consumed right away and in irradiated beef.
The pork and turkey industries have been enhancing their products successfully to boost flavor and juiciness, Brewer said. "This treatment has been done a lot with por
Contact: Jim Barlow
University of Illinois at Urbana-Champaign