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South Dakota State University

Meat Science

Journal

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Trained And Consumer Evaluations Of Five Different Beef Muscles With Or Without Ph Enhancement Using Ammonium Hydroxide, Tim Nath Jan 2006

Trained And Consumer Evaluations Of Five Different Beef Muscles With Or Without Ph Enhancement Using Ammonium Hydroxide, Tim Nath

The Journal of Undergraduate Research

Research was conducted in two phases: first to determine optimal pump percentage for each of five pH-enhanced beef muscles and then to determine the effect of pH enhancement on consumer acceptability of beef steaks. Phase I was a 5 x 4 factorial design with five muscles: longissimus lumborum (LL), gluteus medius (GM), triceps brachii (TB), biceps femoris (BF), and psoas major (PM) and four pump percentages: 0, 10, 20, and 30% to determine optimum pump percentage for each muscle using an 8- member trained sensory panel. Phase II was a 5 x 2 factorial design with the same five muscles ...