Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at: http://www.journals.elsevier.com/meat-science/.This study was conducted using response surface methodology to predict fluid loss from injected beef strip steaks as influenced by levels of salt and sodium phosphates (SP) in the injection brine. Also, a beef-based dehydrated beef protein (DBP) water binding ingredient was evaluated. Paired U.S. select beef strip loins were quartered before being injected to 110% of initial weight with a brine containing salt and SP (CON) or salt, SP and 5% DBP. Steaks were sliced, overwrapped and stored in the dark for 4 d. Purge values ranged from 0.6% to 4.6% for CON and 0.3% to 2.1% for DBP. Purge loss values when accounting for the fluid lost from injection to slicing were as high as 6.8% for CON brines, but only 2.8% for DBP brines. The equations generated here and the DBP product could help producers achieve acceptable purge while reducing sodium use