Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus

Nurul Nazirah Ruslan1, John Yew Huat Tang1, Nurul Huda2, Mohammad Rashedi Ismail-Fitry3, Ismail Ishamri1,*
Author Information & Copyright
1Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, Besut 22200, Malaysia.
2Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Malaysia.
3Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia.
*Corresponding Author: Ismail Ishamri. E-mail:

© Copyright 2023 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 06, 2023 ; Revised: Mar 02, 2023 ; Accepted: Mar 06, 2023

Published Online: Mar 06, 2023


Comparing the effects of STPP (sodium tripolyphosphate) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, lightness, redness, yellowness, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.

Keywords: Sous-vide; Phosphate; Beef; Collagen; Protein Solubility

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