Functional stability of frozen normal and high pH beef

The functional properties of whole, diced or minced high and normal pH beef were determined after 0, 1, 2, 3 and 7 month's storage. There was no interaction between pH, degree of comminution and storage time for most of the attributes measured. Regardless of storage time or comminution method, high pH meat had significantly (P < 0.001) higher sarcoplasmic protein solubility, water holding capacity, cooked batter torsion stress and strain, yield and emulsion stability than normal pH meat. Normal pH meat had significantly (P < 0.01) higher myofibrillar protein solubility and hue angle than high pH meat. Water holding capacity significantly (P < 0.01) decreased and hue angle increased with the increase in the degree of comminution. Protein solubility in raw meat and the cooked batter stress, strain, yield and emulsion stability of both high and normal pH meat deteriorated with time. However, this deterioration was faster in the normal pH meat compared to high pH meat except for total and myofibrillar protein solubility. Within the parameters of the present study, it is concluded that frozen high pH meat possesses superior functional attributes compared to normal pH meat regardless of the degree of comminution or storage time.