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No abstract

Acetic, citric and lactic acid were incorporated into restructured beef steaks to determine their effect on collagen. These steaks were analyzed for collagen solubility, total collagen content, shear force behavior, sarcoplasmic and myofibrillar protein extractability, thermal stability and color. These results were compared to those obtained from control samples containing high collagen and low collagen. Results indicate that these acids increased collagen solubility, total collagen content and shear force values when compared with the control samples. No differences (P>O.O5) were found in sarcoplasmic protein extractability although myofibrillar protein extractability declined. Acid treatment decreased the thermal stability of collagen. The Hunter Color values of the uncooked and cooked acid-treated steaks differed (PsO.05) from the controls.

Preparation of meat tissuesEffects of potassium phosphate and sodium acetate washing procedures on the composition, color characteristics, and functional properties of turkey dark meat were determined. All evaluations were compared to control thigh and breast tissues. Higher moisture and lower protein, fat and ash (PcO.05) were found in tissues subjected to washing. Concentration of sarcoplasmic protein was reduced (P ~0.05) by washing. Hunter L, a, and b color values were changed (PcO.05) to a color similar to breast meat by washing. Washed tissues, due to higher moisture, had less cooking loss in water and their protein solubility values increased with salt concentration. Emulsifying capacity (EC) values were not reduced (P>O.O5) due to washing. Phosphatewashed tissue stabilized a test emulsion better than the control and acetate/phosphate-washed thigh tissues.

Bolognas were manufactured to produce a high-fat (30% fat), 10% added water (AW) formulation and three low-fat treatments which contained 10% fat/30% AW. Lean and fat trim for the low-fat treatments were blended and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 hr. Massaging did not affect pH or cook/chill losses but increased batter viscosity. Massaging generally increased purge accumulation, regardless of degree of vacuumization. Sensory and instrumental determinations indicated massaging up to 2.5 hr increased (PcO.05) cohesiveness. In addition, particle definition was decreased. There were no differences (P>O.O5) in hardness among low-fat treatments. Massaging resulted in low-fat products that were less cohesive, softer, and more juicy than high-fat bologna.

A prerigor cut was made through the 12th thoracic vertebra of one side of the beef carcasses (Tendercut) studied (five unbranded), and the other sides served as the controls (C). After 48 h postmortem, the longissimus from each side was removed starting from the junction between the 5th and 6th lumbar vertebrae to the point between the 5th and 6th thoracic vertebrae. The longissimus muscle was cut into four equal boneless sections to determine the effectiveness of this treatment on improving tenderness at different locations along this muscle. The effects of Tendercut upon yield grade, sensory attributes, and tenderness of longissimus steaks were determined. This treatment did not affect (P > .05) yield grade, CIE L* a* b* values, chemical states of myoglobin, purge and cooking losses, and total collagen. Steaks located closer to the treatment site were more juicy than controls. Peak force values were not significantly different. Sarcomere length was longer (P < .05) and sensory panel ratings for myofibrillar tenderness, connective tissue, and overall tenderness were higher (P < .05), indicating that this skeletal alteration technique increased tenderness. Sensory data revealed that skeletal and connective tissue cuts at a single site (12th thoracic vertebrae) on the beef rib improved the tenderness along the entire length of the longissimus muscle. This study demonstrated that Tendercut, a simple process that does not require any new equipment or alterations to existing facilities to implement, is a viable tenderness enhancement technique.

No abstract

Bone (shaft ofischium, 4th/5th sacral vertebrae) and connective tissues at the round/loin junction of one randomly selected side of each of five beef carcasses (no roll, typical of US Select, 322±24 kg) were cut 45 min postmortem (Tender‐cutTM), while companion sides served as the controls. Carcasses were suspended conventionally and chilled for 24 h. Vastus lateralis (VL), Rectus femoris (RF), and Vastus medialis (VM) muscles were removed to determine the effect of this treatment on sarcomere length, shear force, fragmentation index, collagen solubility, thawing loss, and cooking loss. The TendercutTMtreatment resulted in longer (P < 0.05) sarcomere lengths and lower shear force for all three muscles. The fragmentation index was numerically lower for the TendercutTMsamples, although the reduction was not significant (P > 0.05). No difference (P > 0.05) were determined between the control and tendercutTMsteaks in collagen solubility, thawing loss, cooking loss, percentage fat and moisture content.