Effects of Sodium Bicarbonate on Processing and Cold Storage Properties of Poached Beef Slices

In this work, the effect of sodium bicarbonate on the processing and cold storage properties of poached beef slices was studied. Beef slices were cured with sodium bicarbonate (0.2%–0.8%). After being cooked, the slices were refrigerated at 4 ℃ for up to 8 days. The changes in cooking yield, color, pH, shear force, moisture content and thiobarbituric acid reactive substances value during processing and refrigeration were measured. The results showed that sodium bicarbonate significantly increased (P < 0.05) the yield, pH and moisture content of poached beef slices, and significantly decreased (P < 0.05) the shear force and a* value. During refrigeration, the moisture content and L* and a* values of all samples decreased, and the b* values increased. Sodium bicarbonate could inhibit fat oxidation, and this effect was more pronounced with increasing concentration of sodium bicarbonate. In addition, sodium bicarbonate significantly inhibited the decrease in the a* value of poached beef slices, and the a* value of the samples supplemented with sodium bicarbonate was higher than that of the control group. Overall, sodium bicarbonate can improve the water retention, tenderness and oxidation stability of poached beef slices.