Improving Cull Cow Meat Quality Using Vacuum Impregnation

Abstract

Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, p1 (20.3, 71.1 kPa), and time, t1 (0.5, 2.0, 4.0 h), of impregnation. After the VI step, the meat was kept for a time, t2 (0.0, 0.5, 2.0, 4.0 h), in the IS under atmospheric pressure. The microstructural changes, impregnation, deformation, and porosity of the meat were measured in all the treatments. Impregnation and deformation levels in terms of volume fractions of the initial sample at the end of the vacuum step and the VI processes were calculated according to the mathematical model for deformation-relaxation and hydrodynamic mechanisms. Scanning electron microscopy (SEM) was used to study the microstructure of the vacuum-impregnated meat samples. Results showed that both the vacuum and atmospheric pressures generated a positive impregnation and deformation. The highest values of impregnation X (10.5%) and deformation γ (9.3%) were obtained at p1 of 71.1 kPa and t1 of 4.0 h. The sample effective porosity (εe) exhibited a significant interaction (p < 0.01) between p1×t1. The highest εe (14.0%) was achieved at p1 of 20.3 kPa and t1 of 4.0 h, whereas the most extended distension of meat fibers (98 μm) was observed at the highest levels of p1, t1, and t2. These results indicate that meat from mature cows can undergo a vacuum-wetting process successfully, with an IS of sodium chloride to improve its quality.

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

“…Meanwhile, the solution occupying the open region of muscle. It made NaCl and myofibrillar contact more complete to more pronounced swelling of myofibrillar (Leal‐Ramos et al., 2018). Synthesis of several SEM images, the microstructure of 2 hr marinated with 10% salt solutions was best.…”

“…Vacuum impregnation as a relatively novel salting method which allows external solutions to enter the product in a rapid, controlled, and uniform manner through its pores without destroying its original structure (Lealramos et al., 2018). And, it helps to shorten the salting time and retain larger liquid phase in the final product through a deformation‐relaxation phenomenon (DRP) and hydrodynamic mechanisms (HDM) (Bugueno et al, 2001; Bugueño et al., 2003; Lealramos et al., 2018). In addition, this technique has been widely studied and applied in porous matrix such as fruits and vegetables (Tomac et al., 2020).…”

Quality control system for meat processing enterprises in Ukraine: problems and ways of their solution

“…Для виокремлення основних чинників впливу на систему контролю якості продукції вітчизняних м'ясопереробних підприємств нами проведене дослідження доступних літературних джерел. Загалом увага вчених приділяється чинникам, що впливають на якість продукції, тоді як питання системи контролю якості досліджені в недостатній мірі, зокрема дослідження потребують чинники, що впливають на систему контролю якості м'ясопереробних підприємств (Giovannucci & Satin, 2007;Li et al, 2017;Djenane & Roncalés, 2018;Leal-Ramos et al, 2018;Bechtel et al, 2018).…”

Quality and Safety of Meat Products

“…Vacuum impregnation allows for the direct insertion of an external solution into a product through its pores in a fast, controlled and uniform way without destroying its original structure [18]. Leal-Ramos, et al [19] conducted an experiment to vary the pressure, (20.3, 71.1 kPa) and time, (0.5, 2.0, 4.0 h) of impregnation. The results showed that both the vacuum and atmospheric pressures generated a positive impregnation and deformation.…”