Effect of lactic and citric acid on low-value beef used for emulsion-type meat products

Meal products manufactured from low-value cuts may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. The effects of shin beef treated with lactic acid at two concentrations (0.5 mol/L and 0.05 mol/L) and citric acid (0.05 mol/L) on cook loss, colour, textural and sensory characteristics of frankfurters were investigated. The results were compared to two controls containing high and low-value beef Results indicate that the acids had little or no effect on cook loss and at the low concentrations had no apparent tenderising effect in comparison to the control shin beef. However, a significant effect on tenderness (P < 0.05) was observed for lactic acid at a higher concentration, but to the detriment of flavour and acceptability. The sensory attribute of juiciness increased due to the addition of the acids while lactic acid at the lower concentration improved overall texture and acceptability. Instrumental texture analysis indicated that lactic acid had a tenderising effect particularly at higher concentrations. These results demonstrate that the addition of lactic acid has the potential of improving the functionality of meat products for use in value-added meat products.