The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks

The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect ( P > 0.05) of time between enhancement and when steaks were cut on surface sheen. Beef temperature less than 0 °C prior to enhancement, resulted in less ( P ≤ 0.05) sheen and less retained pump ( P ≤ 0.05) than beef greater than 2 °C. Removal of phosphate from the brine resulted in lower ( P ≤ 0.05) sheen, and the addition of lactate decreased ( P ≤ 0.05) sheen but resulted in less ( P ≤ 0.05) retained pump. Sheen was correlated ( P ≤ 0.05) with pump uptake (r = 0.58) and pH (r = − 0.29). Results indicate that surface sheen can be significantly affected by ingredients used, but caution must be taken as retained brine and pH can also be affected, causing secondary influences on instrumental and visual traits.