Abstract

The growth of the Greek-style yogurt market is causing many problems for dairy companies who are trying to handle the voluminous whey by-product. Acid whey, unlike sweet whey, has a low amount of protein and high amounts of lactic acid, calcium, and other minerals. Therefore, it has limited commercial value to the food industry and often requires additional processing for disposal. Lactic acid and calcium solutions have shown efficacy in increasing the tenderness of beef and other types of meat. The purpose of this project is to investigate the use of acid whey, with its high amounts of lactic acid and calcium, to tenderize beef (eye of round, IMP 171C) during marination. This study evaluated the effects of marination of utilizing acid whey in improving quality parameters of beef. 13 roasts (Top round steaks from USDA Select steers) were randomly assigned to one of six marination treatments: (1) calcium chloride, (2) lactic acid, (3) phosphate (4) acid whey (lot 1), (5) acid whey (lot 2), and (6) control. Steaks were marinated in vacuum pouches, aged for 48 hours, cooked to 70º C and evaluated by a consumer sensory panel and other quantitative tests (texture analyzer, colorimeter, collagen, cook loss, and pH). Marination with acid whey increased the tenderness and juiciness ratings without decreasing hedonic liking scores for the overall flavor or aftertaste of the beef samples.

Degree

MS

College and Department

Life Sciences; Nutrition, Dietetics, and Food Science

Rights

http://lib.byu.edu/about/copyright/

Date Submitted

2018-04-01

Document Type

Thesis

Handle

http://hdl.lib.byu.edu/1877/etd9885

Keywords

acid whey, beef, eye of round, Greek yogurt whey, hedonic scale, colorimeter, liking, marination, tenderness, ta.xt2, sensory

Language

english

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