Physical Properties and Sensory Quality of Roasted Meltique Beef Injected with PalmOil

Abstract

Meltique beef was created by injecting vegetable oil emulsions into regular beef, but the high cost and
oxidation susceptibility of canola oil limit its practicality. Palm oil, characterized by higher stability
and local availability, was explored to improve physical properties and sensory qualities. The aim of
this reserach was to analyze physical properties and sensory quality of roasted meltique beef injected
with palm oil emulsion. Brahman cross sirloin cuts were injected with emulsions comprising oil, water,
and soy protein isolate, prepared with different concentrations. The injected meats were grilled for 10
minutes and assessed for pH, texture, cooking loss, and sensory attributes. Results showed that palm oil
significantly enhanced texture and sensory properties, with palm oil at higher concentration being the
most similar to Wagyu beef in marbling, tenderness, and flavor. The findings indicate that palm oil was
a cost-effective and stable alternative to canola oil for producing high-quality meltique beef, offering a
viable solution for enhancing local beef products.