No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Meat cut and injection level affect the tenderness and cook yield of processed roast beef
Abstract
The effect of muscle cut used and brine injection level on the processing characteristics of small pre-cooked roast beef was determined. Meat cuts (inside, outside, eye of round, knuckle, clod, chuck roll and brisket) were cut into small roasts (750 g) and injected at three levels (110, 125 and 150% over raw roast weight) with a non-injected control. Muscle cuts from the chuck can be used to successfully manufacture cooked mini roast beef. However, the use of small roasts resulted in cook yields that are considerably less than what was expected with large intact muscle roasts. Some variation in tenderness between the muscles was seen, but when muscles were injected there was a significant increase in tenderness and a reduction in the variability in tenderness within the muscle. Roasts injected to 125% above green weight resulted in the highest cook yields.
... Harris et al. (2017) reported cook yield of 62.6% when cooked on a professional barbecue pit to an internal temperature of 85°C, which is nearly identical to the value for yield in the present study when briskets were cooked to 85°C. Boles and Shand (2001) reported a 67% cook yield Brisket steak grilled to 71°C = 4.0 Beef tenderloin grilled to 71°C = 14.0 ...
... Data from Harris et al. (2017) and Boles and Shand (2001) further contextualize these findings. Harris et al. reported a cook yield of 62.6% when cooking to 85°C on a professional barbecue pit, while Boles and Shand noted a 67% yield for briskets cooked to 73°C. ...
... In general, the brisket muscles are considered to be tough in comparison to other muscles (Boles and Shand, 2001), and the point half is tough regardless of USDA quality grade (Fletcher et al., 2021) and is even immune to shockwaves (McDonnell et al., 2021). Nevertheless, the briskets in the present study had low WBSF measurements even at an internal temperature of 75°C when compared to these other studies. ...
The objective of this study was to determine whether holding beef briskets after smoking would improve textural properties and cooking yield compared to those that were not held at the endpoint temperature. We hypothesized that cooking and holding briskets at lower endpoint temperatures would maintain textural properties and improve yield compared to cooking to a higher endpoint temperature. To test this hypothesis, USDA Choice beef briskets (n = 96; 2 lots x 6/batch x 4 temperatures x 2 hold times) were selected from 2 separate lots at a commercial processing plant. Briskets (both muscles were left connected in each brisket) were cooked in batches of 6, and each batch was randomly assigned an internal endpoint temperature of 75, 80, 85, or 90°C and hold time of 0 or 3 h at each internal temperature, respectively. A flop test was conducted to test the flexibility of the cooked brisket at each temperature/hold time combination. Endpoint temperature and hold time affected brisket tenderness differently between the superficial pectoral (flat) and deep pectoral (point) muscles (P < 0.05). Compared to 90°C with a 3 h hold, briskets cooked to 85°C with a 3 h hold achieved enhanced yield (56.0% vs. 59.3%, respectively; P < 0.05) without sacrificing desirable objective tenderness attributes. Briskets cooked to 75°C with a 0 h hold had the least (P < 0.05) collagen solubility in both the flat and point (12.88% and 9.81%, respectively). The greatest (P < 0.05) collagen solubility was observed in the flat of briskets cooked to 85°C with 3 h hold or 90°C and either 0 or 3 h hold. Extending the end of the briskets off the edge of a tabletop determined brisket doneness by having an angle of less than 45° between the horizontal table surface and the brisket extended off the table (P < 0.05). Cooking and holding briskets at lower endpoint temperatures improved yield while maintaining positive textural properties.
... This demand for more convenient products and preparation has fuelled advances in further processing. While salt/polyphosphate injection treatments have been used for cured pork and comminuted products for many years (Sheard et al. 1999), there is currently an increasing volume of literature focused on beef (Vote et al. 2000;Boles and Shand 2001;McGee et al. 2003;Robbins et al. 2003). Real potential for further processing that includes injection-marination, or "moisture enhancement", was demonstrated in the consumer satisfaction study (Beef Information Centre 2002). ...
... The muscle type may also have been a contributing factor in the poor uptake. Boles and Shand (2001) reported that the ST had the lowest brine retention amongst the selection of foreand hindquarter muscles they investigated and were able to achieve an average injection level of only 117.4% across injection targets of 110-150%. Observation of the purged fluid from all treatments and the control indicated that in addition to a larger volume, fluid lost from ENZ samples was a darker red colour suggesting that a greater proportion of the weight lost from these samples represented water soluble sarcoplasmic proteins, including myoglobin. ...
... Unexpectedly, the ME treatment resulted in an increased perpendicular shear. It is possible that the ionic strength of the injected ME solution was insufficient to result in decreased shear when injected at low levels, although other workers have also used phosphate and salt levels in a range that included those used in the present work (Papadopoulos et al. 1991a,b;Brewer et al. 1999;Vote et al. 2000;Boles and Shand 2001). It is also worth noting that observation of samples prepared for shearing indicated that many samples that appeared to be quite moist upon preparation for shearing actually yielded large shear values. ...
In light of palatability concerns with beef semitendinosus (ST), its resistance to tenderization by more conventional methods, and its large content of elastin, investigation into the efficacy of enzyme injection was undertaken. Pancreatin, an enzyme cocktail for cheese making, was chosen for its content of elastase, amongst other enzymes, making it a suitable choice for use in the ST. To compare with uninjected controls, samples were prepared to contain a conservative level (0.01% delivered) of pancreatin, salt/phosphate brine, or a combination of enzyme with brine, injected to 105 or 110% green weight. Injection treatment significantly affected several meat quality attributes, while injection level did not. Where water alone was used as the enzyme carrier for injection, an excessive amount of drip loss was observed, with no improvement in tenderness. Salt/phosphate improved brine retention, increased pH, and resulted in darker meat colour. A significant reduction in shear was observed following injection with the enzyme/brine combination, results indicating that ST tenderness can be improved by 9-15% with the modest level of pancreatin used in this injection treatment. Further investigation is recommended to evaluate the tenderization potential using higher enzyme levels, and to examine the safety and sensory aspects of pancreatin use.
... The tumbling and cooking yields of the injected chicken breast was significantly higher than those of the tumbled and tenderized chicken breast samples (p<0.05). Boles and Shand (2001) previously reported that the cooking yield of injected beef was higher than that of non-injected roast beef. Boles and Swan (1997) also observed that cooking yields of pre-rigor injected beef was increased compared with that of non-injected pre-rigor cooked beef. ...
... Alvarado and Sams (2004) found that the shear force of broiler breast prepared using the tumbler and injector was lower than that of the broiler breast prepared using the tumbler alone. Boles and Shand (2001) showed that hardness of roast beef decreases with an increasing injection level. ...
The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.
... data not shown). The pH of injected muscles was significantly (P b 0.05) higher than non-injected samples (5.80 vs. 5.49, data not shown), and increased pH has been reported to improve cooking yields (Boles and Shand, 2001; Boles and Swan, 1996; Bouton, Harris, & Shorthose, 1982) in roast beef with brine injection. Cooking loss was also influenced by an interaction between cooking method and muscle type (Fig. 1 ). ...
... (WBSF was decreased) only in grilled steaks. Generally, the beneficial effect of enhancement with salt/phosphate containing brine is in agreement with previous results (Pietrasik, Dhanda, Pegg, & Shand, 2005;) and supports the findings of a number of authors that demonstrate that injection of various beef muscles with salt/phosphate solutions substantially reduces shear values of cooked beef (Boles & Shand, 2001; McGee, Henry, Brooks, Ray, & Morgan, 2003; Stites, McKeith, Bechtel, & Carr, 1989). In the present study, the smaller response of the BF to injection may be due to its composition. ...
The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality-related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and semimembranosus, SM) from over thirty month (OTM) cattle. Canola oil emulsion injection significantly reduced shear force, increased sensory scores for juiciness and tenderness , and made connective tissue less perceptible. Targeted levels of omega-3 fatty acids can be achieved by the inclusion of canola oil containing marinades/emulsions at levels sufficient to retain omega-3 fatty acids in cooked product. All consumer acceptability attributes of OTM muscles were improved with the use of canola oil emulsion injection treatments without compromising colour although slightly decreasing oxida-tive stability of BF muscle. Injection of omega-3 oil emulsions in combination with blade tenderization can be effectively utilized to enrich injected products in essential fatty acids and enhance eating quality of OTM beef.
... The general trend in both the control and infused muscles was that of an initial increase from Day 4 to 13, and then the pH started to decrease (P ≤0.05) from Day 13 to 16. Several authors reported that the alkalinity of the muscles, and thus the pH, is increased when muscles were treated with a blend containing phosphates (Boles & Shand, 2001;Baublits et al., 2005) and with the infusion of sodium lactate (Maca et al., 1999). All the muscles showed a decrease in pH towards the end of the shelf-life study -the reason for this phenomenon is not clear although it is speculated that it could be linked to bacterial growth -unfortunately this aspect was not evaluated. ...
... The significant effect of the phosphate blend on the muscle pH illustrated in Table 2 should result in a significant effect on the water-binding abilities of the muscle (Honikel, 1987;Scanga et al., 2000;Baublits et al., 2005) and more specifically purge loss, drip loss and cooking loss (Briskey et al., 1960;Crouse et al., 1984). Several studies reported that steaks marinated in a solution of higher pH and strong buffering capacity have increased water-binding ability compared with steaks left untreated or marinated in solutions with a pH close to, or below, the isoelectric point of meat (Trout & Schmidt, 1986;Boles & Shand, 2001;McGee et al., 2003;Baublits et al., 2005). ...
The consumer demands a beef product of consistent and acceptable tenderness. The infusion of beef muscles with a blend containing sodium and potassium salts, various phosphates and lactates has the potential to improve the current status of low meat consumption and inconsistent tenderness of fresh beef products in South Africa. In the present investigation, the biceps femoris (BF, silverside), rectus femoris muscle (RF), semitendinosus muscle (ST, eye of the silverside), supraspinatus muscle (SS, scotch fillet) and longissimus et lumborum muscles from the left side of beef carcasses were infused, 3 d post mortem, with a blend consisting of various sodium and potassium salts, di- and triphosphates and lactates, while the corresponding muscles from the right side were untreated and served as the control. The changes in beef quality over a 19-d period and the initial proximate and mineral composition of the muscles were also determined. The general findings suggest that an increase in tenderness concurrent with an acceptable beef colour resulted from the infusion with this blend. The chemical composition of the treated muscles was not negatively affected by the infusion and the mineral content of the treated muscles was increased, accordingly.
... data not shown). The pH of injected muscles was significantly (P b 0.05) higher than non-injected samples (5.80 vs. 5.49, data not shown), and increased pH has been reported to improve cooking yields (Boles and Shand, 2001;Boles and Swan, 1996;Bouton, Harris, & Shorthose, 1982) in roast beef with brine injection. ...
... (WBSF was decreased) only in grilled steaks. Generally, the beneficial effect of enhancement with salt/phosphate containing brine is in agreement with previous results (Pietrasik, Dhanda, Pegg, & Shand, 2005; and supports the findings of a number of authors that demonstrate that injection of various beef muscles with salt/phosphate solutions substantially reduces shear values of cooked beef (Boles & Shand, 2001;McGee, Henry, Brooks, Ray, & Morgan, 2003;Stites, McKeith, Bechtel, & Carr, 1989). ...
... The type of commercial piece was a significant source of variation (P < 0.001) for all chemical and physical meat characteristics analysed in this study. This is in agreement with other authors (Hunt & Hedrick, 1977; Boles & Shand, 2001; Jeremiah et al., 2003; Obuz & Dikeman, 2003). We found significant variation among the type of commercial beef muscles for several nutritive and organoleptic characteristics such as tenderness, chemical composition and water-holding capacity. ...
... As the WB shear force is inversely related to tenderness, the ribeye and knuckle are supposed to be the most tender beef pieces followed by the bottom round, whereas the topround inside was the least tender regardless of the ageing treatment applied. These results were in agreement with those of other authors (Carmack et al., 1995; Boles & Shand, 2001; Obuz & Dikeman, 2003). *, ** and *** refer to significant mean differences at P < 0.1, P < 0.05 and P < 0.01 probability levels, respectively; ns refers to no significant differences. ...
The objective of this study was to assess the effect of freezing on quality attributes of four commercial beef pieces of the ‘pistola’ under three ageing treatments: only refrigeration (T1), and refrigeration before (T2) and after (T3) freezing. Eight young calves with a low fatness score from the ‘Galician Blond’ × ‘Holstein-Friesian’ breed cross were studied. Six steaks from each piece were allocated to treatments. Water–holding capacity (refrigeration and thawing expressible juice, and cooking losses), tenderness (shear force) and chemical composition (fat, moisture, ash and protein) were measured. Freezing produced higher total juice losses than only refrigeration; however, freezing did not improve the tenderness of beef with low fat content. Sequential order of freezing and refrigeration (T2 and T3) did not affect juice losses. The ribeye piece was the most tender veal piece and produced the lowest juice loss. Veal fat content was inversely related to juice losses and directly related to tenderness. Commercial pieces with low fat content are suggested not to be overcooked because of higher juice losses which reduce tenderness.
... In China, brine injection as a new kind of food processing technology is characterized by high efficiency, can shorten brining time, and improve yield and even salt distribution in foods. This method has already been widely used in the processing industry of pork (Desmond et al., 2002), beef (Boles & Shand, 2001), and chicken (Yusop et al., 2012). In Iceland and Norway, it is also applied to the processing of cod and other aquatic products. ...
Grass carp is the most important freshwater fish in China, and salting is the main processing method. This study investigated the effect of brine injection on flavor of grass carp muscle compared with brining at low temperature (4°C) and room temperature (20°C) respectively. Salt content, free amino acids, nucleotides, equivalent umami concentration (EUC) and texture were evaluated as flavor indicators during salting. The results showed that brine injection groups reached equilibrium in 3 h and 5 h at 20°C and 4°C, respectively. Brining groups reached equilibrium in 5 h and 7 h at 20°C and 4°C, respectively. The equilibrium salt content was about 1.76%, and there was no significant deterioration in terms of the other indicators mentioned above by two different methods. The results of this research indicate the feasibility and the great economic potential of brine injection, and also provide the theoretical basis to promote this method in processing of aquatic products.
... Moisture content of 78 each treatment was conducted by 105°C hot-air drying method. EM of sample was measured 79 byBoles and Shand (2001) with slight modification. Meat sample was placed on the centrifuge 80 tube with gauze as a moisture absorber and centrifuged at 1,500×g for 10 min under 81 refrigeration mode (4°C). ...
This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100-500 MPa) for 3 min, and moisture content, expressible moisture (EM) and differential scanning calorimetry (DSC) were analyzed. Although, all treatments showed similar moisture content, EM and degree of protein unfolding of pork loin showed different features as of 300 MPa. At moderate pressure treatments (100-200 MPa), all protein fractions were detected in DSC experiments, and pork loin had lower EM than control (p<0.05). Meanwhile, myosin and actin of pork loin treated at greater than 300 MPa were completely unfolded, and the treatments showed high EM compared to control (p<0.05). Unfolding of meat proteins was a factor suppressing ice nucleation, and the ice nucleation temperature tended to decrease with increasing applied pressure level. The ice nucleation characteristics of pressurized pork loin exhibited a potential application in freezing storage of pressurized meat with less tissue damage comparing to freeze fresh meat, and further exploration regarding the quality change after freezing of fresh and pressurized meat was warranted.
... Moisture enhancement significantly (P b 0.01) reduced WBSF values compared to non-treated steaks (Table 1). This significant improvement in shear force values of semimembranosus samples following injection with salt/phosphate is in agreement with our previous findings Pietrasik & Shand, 2004 and with results reported by many others (Stites, McKeith, Bechtel, & Carr, 1989;Boles & Shand, 2001;Robbins et al., 2003;McGee et al., 2003). In addition to myofibrillar swelling initiated by an increased pH with phosphate injection, salt and phosphate act synergistically to depolymerize myosin filaments and partially a-e, Means with different letters in the same column are significantly different (P b 0.05). ...
... Improved tenderness in polyphosphate-treated samples can be attributed to the weakened muscle structure and greater water content of cooked samples (Sheard et al., 1999). In addition, other studies have shown that injecting brine solutions into meat products improved tenderness and overall palatability (Baublits et al., 2006;Boles and Shand, 2001;Vote et al., 2000). Judge and Aberle (1980) studied the effects of pre-and post-rigor injection of salt solutions on pH and water holding capacity and they reported a linear increase in the ultimate pH of pre-rigor meat as the concentration of NaCl was increased in the brine solution but found no differences in pH due to post-rigor infusion of NaCl. ...
... -Pre-freezing had no significant effect on WL⁎, nor on moisture content Impact of meat processing Effect of injection rate Desmond et al. (2002) -Injection rate (20-35%) did not influence moisture content in cooked meat Boles & Shand (2001) -Slight decrease in moisture content in cooked meat when injection rate increased from 10 to 25% Effect of packaging Cheng and Sun (2007) -Ham cooked with a cooking bag had lower WL⁎ than without a bag Effect of type of cooking: ...
This study has analyzed the effect of different factors on variation of meat weight due to juice loss, and variation of water content of pork samples heated in a water bath. The weight loss (WL) was influenced by initial water content of raw meat which can be connected to meat pH, muscle type, and by pre-salting. WL was also influenced by sample thickness and by nature of the surrounding fluid. These effects were significant at 50 °C and in thinner samples but decreased as meat temperature and sample thickness increased. WL showed no significant difference in response to prior freezing, applying a surface constraint during heating or varying meat salt content from 0.8 to 2.0%. The results were interpreted from literature knowledge on protein denaturation, contraction and, transport phenomena. Reliably predicting WL from water content variation during heating hinges on taking into account the loss of dry matter and the possible effects of meat pH, sample size or surrounding fluid.
... Since pork meat contains about 0.18% NaCl, osmotic dehydration or hydration might occur depending on the brine salinity. For a 0% brine treatment, moisture hydration on the meat surface would result in a high moisture content and a lighter appearance, as well as reduced toughness of the pork meat (Boles and Shand, 2001;Shahidi et al., 1992). On the other hand, at high salinity, particularly at 2% NaCl concentration, moisture and NaCl diffusion would facilitate moisture loss from the meat surface, resulting in a high shear score value and a darker appearance. ...
This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.
... Injection salting is less time consuming and returns higher product yields than dry salting (Birkeland, Sk ara, Bjerkeng, & Rør a, 2003). Although aspects of injection salting are frequently reported for meat products (Boles & Shand, 2001;Boles & Swan, 1997;Brewer, Gusse, & McKeith, 1999;Desmond, Kenny, & Ward, 2002), information on processing of Atlantic salmon (Birkeland et al., 2003;Rør a et al., 1998) and other fish species (Brunk, 1985;Spinelli, 1982) is limited. Reports on muscle fibre shrinkage and texture (Sigurgisladottir et al., 2000), raw material characteristics and yield Mørkøre et al., 2001;Sigurgisladottir et al., 2001) and salt uptake and fat content (Sheehan et al., 1996;Wang, Tang, & Correia, 2000) are available on dry salted Atlantic salmon. ...
Quality parameters of cold smoked fillets of Atlantic salmon (Salmo salar) from six different farms in Norway and the Faeroe Islands were investigated after processing with a gentle (manual filleting, dry salting) or tough (machine filleting, injection salting, extended drying) cold smoking procedure. Raw material fat content (15.6–21.1%) and carotenoid composition (astaxanthin 5.7–10.6 mg/kg, canthaxanthin 0.0–4.0 mg/kg) were different. Surface lightness was correlated to a high canthaxanthin or fat content. Product yield and water content was higher in injection salted than dry salted fillets (p<0.001). Injection salted fillets had higher gaping score and softer texture when compared to dry salted (p<0.001). Differences in colour, texture, gaping scores and total liquid loss between raw material groups were not retained consistently after cold smoking, implying that quality traits of the smoked products are difficult to predict from raw material characteristics. The coefficients of variation in quality traits were not significantly different for the smoking procedures, indicating that the stability of product quality is rather robust to choice of processing method. It is concluded that choice of procedure for cold smoking of Atlantic salmon fillets has a more profound effect on product quality characteristics and proximate composition than raw material.
... This serves to explain the recent increase in the popularity of this method. Although aspects of this processing technique are frequently reported for meat products (Boles and Swan 1997;Brewer and others 1999;Boles and Shand 2001;Desmond and others 2002), information on effects during processing of salmon (Rørå and others 1998;FAIR CT95-1101 and other fish species (Spinelli 1982;Brunk 1985) is scarce. ...
Product yield and fillet gaping severity were determined in cold-smoked Atlantic salmon fillets subjected to injection-salting. Effects of process parameter settings (brine injection pressure, number of repeated injections, needle speed, injection of brine in 1 or 2 directions, and chilled fillet resting before smoking) were tested. Repeated injections increased the yield up to 5.3% (wt/wt). Increasing injection pressure significantly increased the severity of fillet gaping in smoked fillets by 18%. Brine injection directions or needle speed did not affect smoking yield. The stability of the injection system was high. The results show that choice of process parameter settings during injection-salting affects product yield after smoking.
... of the samples was determined by measuring CML and gravitational DL. According to a modified procedure of Boles and Shand (2001) for determining expressible moisture, the CML was measured as the percentage of sample weight lost under centrifugal force. From the 2.54-cm thick chop used for color determination, four cores were removed parallel to muscle fibers with a 1.3-cm coring device and trimmed to 1.5 0.3 g. ...
The objective of this study was to determine the influence of hydrodynamic pressure processing (HDP) and aging on the overall quality and protein characteristics of pork loins. Boneless pork loins ( n = 12) were split into anterior and posterior halves and were assigned to control and HDP treatments. Following treatment on day 0, each half was divided into two portions (0 and 7 days aging). Samples were removed for the determination of Warner–Bratzler shear force (WBSF), centrifugal moisture loss (CML), gravitational drip loss (DL), color, protein solubility and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) analysis of whole muscle protein extracts. WBSF decreased with HDP ( P < 0.05) and aging treatments ( P < 0.0001). CML decreased ( P < 0.0001) with aging. Controls exhibited slightly less DL after 1 day than HDP samples, but the increase in DL between 1 and 7 days was similar for control and HDP samples.
Treatment effects on L *, a * and b * measurements were minimal. Myofibrillar and total protein solubility were higher ( P < 0.01) in HDP samples compared with controls at day 0 but not at day 7. Sarcoplasmic protein solubility decreased ( P < 0.05) with aging. SDS‐PAGE analysis of muscle proteins demonstrated a strong aging effect and only minor HDP differences. With aging, bands corresponding to 30–33 and 135 kDa increased ( P < 0.0001), while bands corresponding to 38 and 95 kDa decreased ( P < 0.05) in intensity (relative to the actin band). The 60 kDa band intensity increased ( P < 0.05) with both aging and HDP treatments. Thus, data from this study suggest that HDP enhances aging tenderization in pork loins through the physical disruption of the muscle ultrastructure while having little detrimental effect on other parameters of pork quality.
PRACTICAL APPLICATIONS
This study demonstrates that hydrodynamic pressure processing is an effective postharvest technology for enhancing aging tenderization in pork loins through the physical disruption of the muscle ultrastructure with minimal impacts on other pork quality parameters such as water‐holding capacity and color.
... Moisture enhancement significantly (P b 0.01) reduced WBSF values compared to non-treated steaks (Table 1). This significant improvement in shear force values of semimembranosus samples following injection with salt/phosphate is in agreement with our previous findings Pietrasik & Shand, 2004 and with results reported by many others (Stites, McKeith, Bechtel, & Carr, 1989;Boles & Shand, 2001;Robbins et al., 2003;McGee et al., 2003). In addition to myofibrillar swelling initiated by an increased pH with phosphate injection, salt and phosphate act synergistically to depolymerize myosin filaments and partially a-e, Means with different letters in the same column are significantly different (P b 0.05). ...
The individual and combined effects of moisture enhancement with a salt/phosphate solution (ME), blade tenderization (BT), and enzyme injection with proteinases derived from Aspergillus oryzae or Bacillus subtilis on cooking properties, Warner-Bratzler shear force (WBSF), and sensory characteristics of beef semimembranosus were investigated. ME significantly (P < 0.01) reduced WBSF and increased (P < 0.05) sensory scores for juiciness and tenderness. BT increased (P < 0.05) initial and overall tenderness scores and made connective tissue less perceptible. BT combined with ME resulted in the highest initial and overall tenderness scores, however, combining ME with either proteinase was as effective for reducing WBSF and increasing tenderness, particularly at 20 (vs. 10) ppm enzyme inclusion. Tenderness of enzyme-injected steaks was increased without compromising other palatability attributes. All treatments increased the frequency of steaks rated slightly tender or higher, with the ME+BT combination, or ME with inclusion of 20 ppm of either proteinase, being most effective.
... Color values were recorded as the average of 3 locations on the cut surface of the breast slice. As a measure of WHC, expressible moisture (EM) was measured according to a modified procedure of Boles and Shand (2001). Three 1.5 ± 0.2 g samples were removed from the slice parallel to the muscle fibers. ...
The effects of hydrodynamic pressure processing (HDP) on marination and meat quality characteristics of turkey breasts were investigated. Breast muscles from 45 turkey hens were removed from the carcasses within 30 min postmortem. From each bird, the breast from one side was treated with HDP and the other side served as a nontreated control. Breasts were then marinated in either 15 or 30% brine (water, salt, and phosphate) based on muscle weight with vacuum tumbling for 30 min or nonmarinated. The control and HDP-treated breasts from each bird received the same marination treatment. Brine uptake, processing yield, and cooking loss were measured as processing characteristics and texture, color, and expressible moisture were measured to document changes in meat quality. Hydrodynamic pressure processing increased (P < 0.001) brine uptake after 10 and 30 min of marination and increased (P < 0.001) processing yield compared with controls. The HDP-induced improvements in these processing characteristics were augmented at 30% brine levels compared with 15% brine. Cooking loss was lower (P < 0.001) in marinated breasts compared with nonmarinated samples. Hydrodynamic pressure processing decreased (P < 0.0001) Warner-Bratzler shear force and significantly influenced texture profile parameters, resulting in reduced hardness but increased cohesiveness and springiness compared with controls at both marination levels. Hydrodynamic pressure processing did not influence color (L*, a*, and b*) or expressible moisture values compared with controls at either marination level. Marinated samples (15 and 30% brine levels) had lower (P < 0.001) Warner-Bratzler shear force values and lower (P < 0.05) hardness, cohesiveness, and chewiness values compared with nonmarinated samples. Data from this study suggest that HDP enhances brine absorption, increases processing yield, and improves texture characteristics in marinated turkey breasts.
... Expressible moisture (EM) was measured on days 1 and 8 samples according to a modified procedure of Boles and Shand (2001). Four 1.3-cm dia cores were removed from each chop parallel to the muscle fibers and trimmed to 1.5 ± 0.2 g. ...
The objective of this study was to determine the influence of hydrodynamic pressure processing (HDP) and aging on the processing characteristics and final meat quality of moisture-enhanced pork loins. Boneless pork loins (n = 24) were split into 3 portions and assigned treatments: control (non-HDP treated, brine-injected), HDP treated before brine-injection, or HDP treated after brine-injection. Pork loins were injected with a salt/phosphate/water solution to 110% of original weight on day 0, intermittently tumbled 3 h, and then held overnight. Meat quality and protein characteristics were measured on days 1 and 8. HDP-treated loins had greater (P < 0.05) brine retention after overnight equilibration and a higher (P < 0.05) processing yield than controls. Warner–Bratzler shear force and expressible moisture decreased (P < 0.0001) with aging from days 1 to 8, but were not significantly affected by either HDP treatment. When the drip loss data from HDP treatments were pooled, HDP samples had lower drip loss values than controls. L* and b* measurements exhibited significant HDP by aging interaction effects, but a* was not influenced by either HDP or aging. Myofibrillar protein solubility and gel electrophoresis measurements of protein degradation were influenced by aging treatments. Data from this study suggest that HDP may have beneficial effects on the processing and final product quality of moisture-enhanced pork loins.
Practical Application: This study demonstrates that hydrodynamic pressure processing (HDP) is an effective postharvest technology for improving the processing and meat quality characteristics of moisture-enhanced pork loin products, benefiting both meat processors and consumers.
Changes in texture, protein content, protein composition and microstructure of enzymatically softened chicken were investigated. This chicken meat was prepared for people with difficulties in mastication. Normally cooked chicken breast (NC) and homogeneous enzyme permeation (HEP)‐treated chicken breast (HEPC) were compared in terms of firmness, fibrous texture and protein content. Protein composition and the microstructure of muscle fibers were examined by using SDS‐PAGE and electron microscope. HEPC had less firmness than 1/11 of that of NC (P < 0.001), more than 1.4 times of the protein content of restructured product and fibrous texture. HEPC had lower molecular weight due to the enzyme reaction as shown by SDS‐PAGE. The structure of myofibrils in HEPC was maintained while the microstructure of the section was sponge‐like, sparse and weak. By using the HEP method and controlling the enzyme reaction adequately, softening was attained while retaining fibrous texture of chicken.
Practical Applications
With these features, chicken made using the homogeneous enzyme permeation method is expected to expand the applicability of oral nutrition and help establish a new approach to nutritional management for people with difficulty masticating. This technology has already been used for food products named “iEat” (EN Otsuka Pharmaceutical Co., Ltd., Japan), which are produced for patients with masticatory difficulties.
The aim of this study was to analyze the effects of ultrasound bath intensity, CaCl2 and sodium tripolyphosphate (STPP) concentration on the ultrastructure of longissimus muscle fiber from milk goats. The sarcomere length was measured by atomic force microscopy. According to the results of AFM images, the sarcomere length is longest when the conditions were an intensity of 100 W ultrasound bath (42.77% increment), a concentration of 300 mM CaCl2 injection (44.68% increment) or 90 mM STPP injection (19.41% increment). Apart from the sarcomere length, the study put forward a potential index (roughness) to represent tenderness of meat which was treated by ultrasound bath. Among different methods, ultrasound bath was chosen as the preferred tenderization method. SCANNING 9999:1-9, 2016. © 2016 Wiley Periodicals, Inc.
To improve water exuding, textures and edible quality of porcine ham, the effects of five raw meat mechanical treatments on porcine sliced ham quality characteristics were investigated. The five mechanical treatments included only tumbling, post-injection tumbling, post-tenderization tumbling, post-injection tenderization and tumbling, post- grinding with broadsword and tumbling. Hams were prepared of Quadriceps femoris from prok hind leg muscle. Water binding characteristics (cooking loss, expressible moisture (EM), pasteurization water loss), textural characteristics (hardness, springiness, cohesiveness, chewiness), color parameters and sensory quality of hams were detected. The results showed that injection or tenderization could help to significantly decrease the cooking loss and expressible moisture of the hams, and the lowest cooking loss of hams made by post-injection tenderization and tumbling treatment was 7.90%. The hams subjected to post- grinding with broadsword and tumbling exhibited the lowest pasteurization water loss, which was 2.66%. Besides, the hams made by post-injection tenderization and tumbling treatment and the post-grinding with broadsword and tumbling treatment exhibited the lowest pasteurization water loss which was significantly lower than that in the other treatments. Injection and tenderization improved the hardness, cohesiveness and chewiness of the products. The hams manufactured by post-injection tenderization and tumbling treatment showed better texture characteristics than those made by only one treatment or combination of two treatments. However, among the five mechanical treatments, the hams made by post- grinding with broadsword and tumbling treatment exhibited the largest hardness, cohesiveness and chewiness properties. In addition, injection and tenderization improved the lightness and redness, but decreased the yellowness of the hams. Sensory evaluation results indicated that the only tumbling treatment resulted in the worse sensory qualities of the hams, there were no significant differences in sensory qualities between the two kinds of hams which were made by post-injection and post-tenderization tumbling. The sensory textures and sliceability of the hams produced by post-injection tenderization and tumbling treatment were less than those hams made by post- grinding with broadsword and tumbling treatment, but higher visibility of meat matrix and better colour properties were exhibited. Therefore, it's suggested that in industrialized production by post-injection tenderization and tumbling of raw meat porcine sliced ham has the best qualities.
Processing of beef and pork can be divided into three general areas: the fabrication of whole muscle cuts and trimmings from carcasses, which is traditionally referred to as butchering; the fabrication of cuts for consumers from whole muscle cuts, which is referred to as primary processing; and using cuts and trimmings in further processing, which is referred to as secondary processing. There are an almost unlimited number of products that can be developed from beef and pork through the addition of ingredients or by processing methods such as grinding or cooking. The objective in beef and pork processing is to capture the maximum value from the carcase by providing products that are desired by consumers. This chapter provides an overview of common meat processing techniques.
Faced to public health issues, the charcuterie industries have begun to decrease salt content of the cooked products. This phD-work aimed at bringing scientific responses to know how far the salt content can be reduced in the cooked ham made without polyphosphate. The work was focused on the thermal treatment and on two key phenomena for the cooked ham quality: adhesion between muscles, which ensures ham sliceability and mass transfer, which determines the cooking yield. Adhesion between meat pieces is related to the tumbling exudate, which forms gel during the thermal treatment. Our study confirms that a low added salt content significantly increases adhesion, comparing to no added salt. However, as soon as the salt concentration in meat is greater than 0.8%, no impact on adhesion is observed under our tumbling conditions. The results have been interpreted by the fact that the increase of salt content is not sufficient to reinforce the bindings between the gel and the meat surface, where the rupture certainly takes place. The study of mass transfer confirms that adding salt leads to a decrease in the cooking loss. But, as soon as salt is added, the effect of its concentration is negligible. Under our experimental conditions, it would thus be possible to reduce the salt content in cooked ham to 0.8% without affecting cooking yield and adhesion. A model was built to predict the cooking loss in low salted pork meat and microbial safety after the thermal treatment. This model was used to predict the cooking yield and the pasteurizing value during different scenarios issued from the industries. Model can be used to optimize the industrial production of cooked ham which has been slightly salted.
BACKGROUDMarinating is Chinese traditional meat process method using aged brine that bring popular flavor together with food safety issues. This study developed a novel marinated method named as quantitative marinating (QM) to improve Chinese traditional marinating (TM). Flavor compounds and sensory profiles of two marinated products were determined to verify if the improved marinated method could maintain the characteristic flavor of traditional marinated products.RESULTS54, 60, 60, 60 and 44 volatile flavor compounds were identified from four processed stages of QM and TM, respectively. Contents of taste compounds increased firstly and then decreased in the processed stages of QM. The total free amino acids content of QM and TM product was 789 and 536 mg/100 g respectively. Total nucleotide content of QM product (22.21 mg/100 g) was higher than that of TM (20.75 mg/100 g), but the fatty acids content of QM product (26.66 mg/g) was lower than that of TM (44.43 mg/g). Finally, QM received higher sensory scores than TM.CONCLUSION
Volatile flavor compounds, taste compounds and sensory properties of QM were richer than that of TM, which indicated QM can not only maintain original aroma of traditional marinating, but also have advantages in taste compounds.
The purpose of this study was to investigate the quality characteristics of pork jerky prepared under two curing methods (immersion and tumbling). Jerky was dried using cured pork meat immersed for 6, 12, 24, or 48 h, or tumbled for 10, 20, 30, or 60 min. In jerky manufacturing, the tumbling process had a significant influence on increased moisture contents, reduced textural hardness, and improved in sensorial tenderness, juiciness, and overall acceptance compared to immersion. Within the same curing method, longer curing times resulted in an increase in the moisture content, redness, and TBA values. Additionally, the sensorial texture, juiciness, and overall acceptance of pork jerky tumbled for 30 and 60 min had significantly higher sensory scores than other treatments.
This study was conducted to determine whether enzymatically softened beef is more easily ingested by individuals with decreased masticatory function while retaining the original appearance and palatability using a homogeneous enzyme permeation ( HEP ) method. The number of mastication cycles required to induce the first swallow of normally cooked beef ( NB ) and HEP ‐treated beef ( HEPB ) was investigated. Pre‐ and post‐mastication samples were also tested for firmness, viscoelastic properties, compression stress and disintegrability. Compared with NB , HEPB was shown to require less than one‐third the number of mastication cycles while retaining approximately 1/15 the firmness. HEP treatment reduced the coefficient of viscosity to less than 1/20 of NB . Stress increased abruptly with compression of post‐mastication NB samples, while a lower increase was observed for HEPB . Disintegration tests revealed fewer residues for HEPB .
HEPB demonstrated sufficient softness, good deformability and quick water dispersibility while retaining the same shape as NB .
Practical Application
With these features, beef made using the homogeneous enzyme permeation method is expected to expand the applicability of oral nutrition and help establish a new approach to nutritional management for people with difficulty masticating. This technology has already been used for food products named “ iEat ” ( E N O tsuka P harmaceutical Co ., L td., J apan), which are produced for patients with masticatory difficulties.
The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p < 0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.
Tumbling prior to injection and different tumbling regimes was investigated to improve the processing characteristics of beef mini roasts. Six inside round muscles (semimembranosus muscle, with adductor and gracilus removed) were cut into six 700 ± 50 g roasts. The roasts were injected 125 or 150% over original weight. The tumbling regime incorporated tumbling prior to injection (pretumbling) and two postinjection tumbling regimes (continuous versus intermittent). Tumbling prior to injection improved (P < 0.05) injection pick up, retention, yield and tenderness, however, with mini roasts there were no differences between continuous and intermittent tumbling. Further research is needed on processing technologies to improve efficiencies in producing these mini roast beef.
In this experiment have been evaluated two most often used meat tenderizing enzymes papain and bromelin which are derived from tropical plant papaya fruit and pineapple plant. These enzymes were added in injection brine and than the beef cuts were injected with different percents of brine. Beef cuts injected with enzymes were stored for 24 and 48 hours at 2-4ºC. Experimental data reported that losses at thermal treatment were bigger for the control samples as compared with the beef cuts injected with bromelin. The study on papain tenderised meat registered losses at thermal treatment, they being maximal for the control sample. The increase of the papain level added and the period of ageing losses went down.
From an experiment in which 60 beef cull cows were assigned to one of three feeding treatments, forage fed, high concentrate or high concentrate plus ractopamine, 10 muscles were removed from both sides of the carcass. Muscles from one side of the carcass were enhanced with a solution to target 0.3% salt and 0.3% phosphate in the final product. Minimal to no differences were observed in color, pH, sensory characteristics or shear force as a result of dietary treatment. Enhancement resulted in muscles with higher ( P ≤ 0.05) pH and darker color. Sensory scores for juiciness and tenderness were improved ( P ≤ 0.05) with enhancement. The Adductor was the only muscle not exhibiting lower shear values due to enhancement ( P > 0.05). To add further value to meat from cull cows, enhancement could be utilized, independent of feeding regimen prior to slaughter.
PRACTICAL APPLICATIONS
The use of enhancement in the beef industry has become common practice, particularly in beef from lower grading cattle. However, research examining the improvement in palatability with enhancement has focused mainly on younger cattle. Our research demonstrates that enhancement is able to improve the sensory characteristics of meat from cull cows.
Thus, in meat from older animals, which is usually characterized as being less palatable, enhancement could be used to improve the organoleptic traits. This practice may assist the beef industry in capturing further value from cull cows.
Sixty-two cull beef cows were slaughtered to investigate effects of skeletal separation and moisture enhancement on beef eating quality. Muscles from each carcass side were randomly assigned to 1) no postmortem processing (NPP), 2) prerigor skeletal separation (SS), 3) moisture enhancement (ME) using calcium ascorbate or 4) a combination of SS and ME (SS/ME). Postmortem processing treatment (PPT) by ageing (PM) interactions (P<0.01) for shear force were present for longissimus. As PM ageing increased from 7 to 21 d, there was a greater decrease (P<0.05) in shear force with NPP vs. all other PPT. Trained taste panellists found SS, ME and SS/ME improved (P<0.05) palatability attributes vs. NPP. An additive effect of combining SS and ME improved palatability traits versus SS or ME alone. Panellists found no differences (P>0.14) in softness and tenderness between SS/ME and Canadian AA or AAA beef. Postmortem processing of beef cows may produce beef as tender and juicy as beef from younger carcasses.
Added salt, seasonings, and phosphates, along with slow- and/or low-temperature cooking impart desirable characteristics to whole-muscle beef, but might enhance Escherichia coli O157:H7 survival. We investigated the effects of added salt, seasoning, and phosphates on E. coli O157:H7 thermotolerance in ground beef, compared E. coli O157:H7 thermotolerance in seasoned roasts and ground beef, and evaluated ground beef-derived D- and z-values for predicting destruction of E. coli O157:H7 in whole-muscle beef cooking. Inoculated seasoned and unseasoned ground beef was heated at constant temperatures of 54.4, 60.0, and 65.5°C to determine D- and z-values, and E. coli O157:H7 survival was monitored in seasoned ground beef during simulated slow cooking. Inoculated, seasoned whole-muscle beef roasts were slow cooked in a commercial smokehouse, and experimentally determined lethality was compared with predicted process lethality. Adding 5% seasoning significantly decreased E. coli O157:H7 thermotolerance in ground beef at 54.4°C, but not at 60 or 65.5°C. Under nonisothermal conditions, E. coli O157:H7 thermotolerance was greater in seasoned whole-muscle beef than in seasoned ground beef. Meeting U.S. Government (U.S. Department of Agriculture, Food Safety and Inspection Service, 1999, Appendix A) whole-muscle beef cooking guidance, which targets Salmonella destruction, would not ensure ≥6.5-log CFU/g reduction of E. coli O157:H7 in ground beef systems, but generally ensured $ 6.5-log CFU/g reduction of this pathogen in seasoned whole-muscle beef. Calculations based on D- and z-values obtained from isothermal ground beef studies increasingly overestimated destruction of E. coli O157:H7 in commercially cooked whole-muscle beef as process severity increased, with a regression line equation of observed reduction = 0.299 (predicted reduction) + 1.4373.
Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC)+1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC)+1.25%NaCl; 0.25% sodium tripolyphosphate (STPP)+1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP+NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC+NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP+NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC+NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP+NaCl or WPC/MWPC+NaCl depicted compacted and uniform microstructures. Muscles with STPP+NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP+NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP+NaCl had a better performance than WPC/MWPC+NaCl. However, the addition of WPC/MWPC+NaCl improved total yield in comparison to NaCl added or control ones.
Two separate experiments investigated the effect of breed (Bos indicus, Bos indicus×and Bos taurus), gender/age and chilled and frozen storage on the processing characteristics of roasts made from inside rounds (semimembranosus, adductor and gracilis muscles). Roasts were injected with a salt/phosphate brine and cooked to an internal temperature of 63 °C. Freezing the meat increased purge lost from the raw meat. Country of origin had no significant effect on cook yield. Sensory evaluations with a US consumer panel indicated only slight sensory differences due to country of origin and breed but a significant effect from storage regime. Tenderness comparisons between breeds were confounded by country of origin and indicated that roast beef from inside rounds from Brahman cattle had lower WBS values than roast beef made from inside rounds from British cattle. Although breed and age/gender often significantly affected processing characteristics of the roasts, differences were small and would have little practical or economic importance for selecting the type of meat for this market sector.
The combined effect of blade tenderization (T, NT) and tumbling time (0, 2, 16 h) on quality characteristics of cooked beef roasts processed with 20 or 40% injection level was investigated. Properties of the beef roasts were determined by measuring processing and textural characteristics (shear force, texture profile analysis). Extended tumbling (to 16 h) favorably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC for beef roasts. It also decreased shear force and hardness of beef samples by 50-60%, but was unable to increase cohesiveness. Blade tenderization prior to injection generally was found to be beneficial for textural characteristics, tended to improve cook yield, but did not influence other hydration properties. An interaction between tenderization and tumbling was observed for shear force. Blade tenderization decreased shear values by 15-20% for roasts tumbled for 0 or 2 h, but did not improve tenderness with extended tumbling.
Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue microstructure. The muscles were injected at 120% (over original weight) with a brine formulated to give a concentration of 3.5% whey protein concentrate and 0.7% sodium chloride on an injected raw product basis. Pre-injection tumbling did not affect most of the evaluated parameters. Brine addition reduced significantly the cooking and total weight losses. Total weight loss was 7.2% for injected muscles, and significantly higher (28.2%) for non-injected ones. Brine incorporation increased pH and reduced shear force values of cooked muscles. Extended post-injection tumbling (5rpm-10h) improved brine distribution and visual appearance, and also diminished the shear force values of cooked muscles. However, this treatment increased the weight losses of post-injection tumbling and cooking-pasteurization stages.
The combined effect of blade tenderization (TD,NTD), pre-massaging (0 and 30min), moisture enhancement and post-injection tumbling (2h) on the chemical, binding and textural characteristics of pre-cooked roasts made from beef top round was investigated. Properties of the beef roasts were determined by measuring processing (i.e., cooking yield, expressible moisture (EM)) and textural characteristics (Warner-Bratzler shear, Kramer shear (KS), texture profile analysis). Brine injection helped to improve the cook yield and had the largest effect on tenderness of semimembranosus muscles. Post-injection tumbling did not significantly improve yield and textural properties of roasts; however, combined with the tenderization, it had beneficial effects on water holding and moisture retention. Pre-tumbling and blade tenderization treatments prior to injection generally were found to be beneficial for textural characteristics; pre-tumbling also tended to improve cook yield, but did not influence EM. However, no synergistic effect between these two variables was observed. An interaction between injection/tumbling and pre-tumbling was observed for KS. There was a significant improvement of KS values of roasts due to pre-tumbling observed for either non-injected roasts or those injected but without tumbling. However, no additional reduction in shear force was observed with pre-tumbling when roasts were tumbled after injection. This suggests that pre-tumbling may not be necessary to ensure more tender roasts when post-injection tumbling is applied, but would be beneficial for non-injected roasts or when tumbling is not applied after injection.
Angus crossbred steers were assigned randomly to one of four finishing diets based on corn, Chinook, Logan, or H3 barley. Steers were harvested and after a 72-h chill, carcass quality and yield grade data were collected. Beef ribs were removed from 72 carcasses for further analysis. Ribs were aged in vacuum bag at 2°C for 14 days. After aging three adjacent steaks (3.18cm) were removed to determine color stability, tenderness, proximate analysis and pH. Diets fed to steers had no effect on quality and yield grade or tenderness of beef steaks. Steaks from steers fed Logan barley variety were significantly less red at 10 days of storage (Hunter a*=24.06) than steaks from steers fed the other barley varieties (Chinook a*=26.4; H3 a*=28.05) or corn (a*=26.14). Identification of barley varieties that affect color stability could result in designing diets specifically for improved color and increase the use of barley as a finishing grain.
Response surface methodology was used to optimize the effect of cooking temperature (CT: 65-75°C) and the incorporation of whey protein concentrate (WPC: 0-3.5%) and sodium chloride (NaCl: 0-2.5%) on technological, physical and sensory characteristics of cooked whole-muscle beef. Post-injection weight loss diminished when NaCl concentration increased. Moreover, the increment of both additives produced a reduction of cooking loss. An opposite effect was observed with the increment of CT. As it was expected, a total yield improvement was achieved by increasing both ingredients and diminishing CT. Equivalent yields are achieved complementing both ingredients, meaning that if one ingredient concentration is reduced the other has to be increased. Shear force values were not affected by the studied factors. Instead, lightness was reduced by their increment. At 65°C, injected muscles had lower flavour and odour scores than control. At all CT analyzed, the incorporated brines improved juiciness and tenderness-related attributes. Present results recommend the use of a CT of 70°C and maxima WPC and NaCl concentrations of 2.6% and 1.9%, respectively.
The objective was to assess different beef muscles for use as stir-fry. Inside round, outside round, eye of round, knuckle, chuck clod, and chuck tender were obtained from six beef carcasses. Different slice thickness (2, 4, or 8mm) and muscle fiber direction were evaluated. Slices were cooked from frozen on a flat grill and then cut into strips for shear and sensory testing. While meat cut had little effect on shear values of these thin slices, increasing slice thickness greatly affected tenderness and cook yield. The sensory panel found that strips from the knuckle were more tender and juicy, with less connective tissue and with a better flavor than that of slices from the eye of round and outside round. Increasing slice thickness resulted in detection of greater amounts of connective tissue but did not result in a significant difference in the perception of tenderness. Fiber direction was also of importance. Slices removed perpendicular to the fiber direction had shear values up to 50% lower than slices removed parallel.
Two experiments were done to determine the effect of storage conditions and meat cut on the processing characteristics of beef roasts. The first experiment examined the effect of storage condition (fresh/frozen), cap on/off, thawing regime and holding time post thawing on purge, brine uptake, cook yield and colour of raw and cooked roasts. The second experiment examined the effect of meat cut (insides/flats) and chilled storage for up to 8 weeks on processing characteristics of roast beef. Purge was greater for insides stored frozen without cap and air thawed. Frozen thawed cuts had increased brine retention after injection, after tumbling and after cooking. Flats had less purge and higher cook yields when manufactured into roast beef. Raw and cooked colour was not significantly affected by most factors investigated. Raw meat was more red than meat that had been frozen.
The present study was conducted to investigate the palatability of bison semimembranosus muscle (SM) and the effects of injection with sodium chloride and sodium tripolyphosphate on cooking yield, colour, shear force and consumer acceptability. Twenty paired SM were obtained from 10 intact male bison (aged 24-30 months); each of these muscles was divided longitudinally into two sections. One section was injected to 110% of its original weight to contain 0.5% sodium chloride and 0.3% sodium tripolyphosphate, while the other was kept as a non-injected control. HunterLab a* (redness) and b* (yellowness) values did not differ (P>0.05) between injection treatments; however, injected steaks had lower L* values (darker) compared to controls. Control samples from bison SM were very lean and high in protein but not very tender. Marination by injection was able to significantly reduce shear force values of SM; that is, injected steaks/roasts had significantly (P<0.001) lower shear force values (63.9 N) compared to control samples (102.3 N). Cooking yields for the steaks/roasts from the injected sections were significantly (P<0.001) higher compared to those from control non-injected sections when cooked to either 71 or 77 °C. Bison samples cooked by moist-heat had significantly (P<0.001) lower cooking losses and shear force values compared to those cooked by dry-heat. As expected, steaks/roasts were more tender and had higher cooking yields when cooked to a medium level of doneness (71 °C) compared to an internal temperature of 77 °C (well done). A panel of 80 consumers preferred injected steaks cooked to 77 °C endpoint over other combinations, followed by non-injected steaks cooked to 71 °C, whereas injected steaks cooked to 71 °C and non-injected steaks cooked to 77 °C were equally but least preferred. Hence, injection seems to be protecting against moisture loss at high end-point cooking temperatures.
A dehydrated beef protein (DBP) was evaluated as a replacement for the phosphate added to beef injection brines. U.S. Select strip loins (n=20) were injected to 110% of their initial weight with a brine containing 3.6% salt and 4.5% sodium phosphate (CON) or 3.6% salt and 5% dehydrated beef protein (DBP). DBP loins had less fluid loss after 30 min. Steaks from both treatments lost similar amounts of fluid during storage. Total fluid loss was lower for DBP injected product. Lipid oxidation (TBARS) products were 0.23-0.60 mg/Kg higher for DBP steaks. DBP steaks were slightly less red than CON steaks according to instrumental measurements. Sensory panel evaluation, however, indicated no differences in redness. DBP steaks were less tender according to trained sensory panel. Results indicated the DBP to be effective in increasing brine retention and a viable alternative to phosphates when used in brines injected into beef strip steaks.
The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect (P > 0.05) of time between enhancement and when steaks were cut on surface sheen. Beef temperature less than 0 °C prior to enhancement, resulted in less (P ≤ 0.05) sheen and less retained pump (P ≤ 0.05) than beef greater than 2 °C. Removal of phosphate from the brine resulted in lower (P ≤ 0.05) sheen, and the addition of lactate decreased (P ≤ 0.05) sheen but resulted in less (P ≤ 0.05) retained pump. Sheen was correlated (P ≤ 0.05) with pump uptake (r = 0.58) and pH (r = -0.29). Results indicate that surface sheen can be significantly affected by ingredients used, but caution must be taken as retained brine and pH can also be affected, causing secondary influences on instrumental and visual traits.
Researches have been conducted on adult beef meat after 24 hours of slaughter. Proteolytic enzyme was added in different concentrations in the injection brine and then beef cuts were injected with different percentages of brine (10, 15% v/w). Effects generated by injecting samples of adult beef with bromelin were revealed after 24 – 48 hours of storage at 4 °C. For all treatments studied, pH values increased, the largest increases were observed in samples injected with the highest levels of bromelin and brine. Effect of exogenous proteolytic enzyme on the thermal losses of adult beef was influenced by enzymatic treatment conditions. Enzymatic tenderization with bromelin had a negative effect on water holding capacity of adult beef, causing a decrease compared with control samples. Increase of bromelin added brine, ageing time and the amount of brine injected decreased water holding capacity. Analytical data showed the tenderizing effect of bromelin, rigidity index values of the samples injected with bromelin being superior to control samples.
This study evaluated the efficacy of injection with enhancement solutions containing sodium lactate (NaLac), potassium lactate (KLac), carrageenan, whey protein concentrate (WPC), yeast extract or fungal proteinases alone or in combination with NaCl at increasing the tenderness and cook yield of bovine M.supraspinatus and M. tricepsbrachii caput longum. Muscle sections (400g) were injected with enhancement solutions at an injection rate of 110% to give specific residual concentrations as follows: 0.5% NaCl; 2% NaLac; 2% KLac; 0.5% NaCl+1 or 2% NaLac; 0.5% NaCl+1% KLac; 0.5% NaCl+0.4% sodium tripolyphosphate (STPP)+2% NaLac; 0.5% NaCl+0.4% STPP, 1.5% WPC+/-0.5% NaCl, 1.0% carrageenan+/-0.5% NaCl, 0.5% yeast extract or 0.0005% and 0.001% fungal enzymes. Injection with solutions containing sodium or potassium lactates (alone or in combination with NaCl and STPP), WPC, carrageenan and yeast extract significantly (P<0.05) decreased WBSF values and increased sensory tenderness ratings, compared to non-injected controls. All of these ingredients in water also significantly (P<0.05) increased cook yield with the exception of yeast extract which had no significant effect. The fungal enzymes in a water carrier acted as effective tenderising agents in both muscles but when used at the higher level resulted in a significant decrease in percentage cook yield. Injection of the chuck muscles with these ingredients and water represents an effective method of improving their tenderness and in most cases also increasing percentage cook yield.
The amino acid and collagen contents of selected bovine skeletal muscles were compared as potentially useful indices for evaluating their protein quality. In this chemical approach the content of collagen and collagen-like proteins of typical bovine skeletal muscles was determined from the amounts of 5-hydroxylysine found in their 96-h acid hydrolysates and the content of total connective tissue proteins from the amounts of 4-hydroproline present. Total collagen ranged from 1.9-3.6% in the longissimus dorsi of beef animals to 9.6% in the sternomandibularis muscle of cows. As the content of muscle collagen increased, the levels of lysine and other essential amino acids decreased compared to increased mean values found for the nonessential amino acids glycine, proline, and 4-hydroxyproline. The calculated protein efficiency ratios (PER), which for skeletal muscle proteins averaged 3.2, also varied with the amounts of collagen present.
All ultra-low-fat (< 1%) pork bolognas had similar cook yield and composition. Addition of 4% hull-less waxy barley flour or meal to formulations provided the greatest purge control; 4% normal starch barley, wheat flour and potato starch were intermediate; 0.25% kappa-carrageenan or 1% soy protein concentrate had little effect on water holding and texture. Expressible moisture and purge were significantly correlated to moisture content and batter viscosity. Formulations with wheat flour and waxy barley meal were scored the firmest, while bologna with potato starch required the most force to compress. For most sensory properties, barley fractions performed similarly to wheat flour; however, waxy barley provided superior water holding during storage.
The effect of tetrasodium pyrophosphate (TSPP) (0, 0·25, 0·5% w/w) alone or in combination with salt (NaCl) (0, 0·5, 1·0% w/w) on water-holding capacity (WHC), pH, the ratio of absorbance at 250 nm over the absorbance at 260 nm (R-values) and 150m CaCl extractable protein (EP) was studied in prerigor and postrigor sternomandibularis homogenates over time. The 0 h samples were defined as when the NaCl was incorporated with the muscle. R-values verified that 0 h samples were in a prerigor or postrigor state. In prerigor homogenates, increasing phosphate concentration increased the time required to reach ultimate pH. Ultimate pH values of prerigor homogenates containing phosphate were lower (P < 0·05) than homogenates without phosphate and similarly treated postrigor homogenates. After six hours, no differences (P > 0·10) were noted in EP or WHC at different phosphate concentrations when averaged over NaCl concentrations in prerigor homogenates. With increasing phosphate concentration of postrigor homogenates, there was an increase (P < 0·05) in pH and EP at the initial sampling time. However, 0 and 0·25% phosphate WHC values could not be differentiated (P > 0·10). Results of this study indicate no advantages, after six hours post mortem, to using TSPP alone or in combination with NaCl in prerigor meat homogenates at concentrations added in this study.
The effects of variation in the times of mincing post mortem (2, 4, or 6 h), pre-rigor salting (1.5% wt wt ) and freezing rate [fast (10 min, liquid nitrogen); medium (4-6 h at -40 °C and 0.8 m s(-1) air velocity); or slow (36-38 h at -10 °C and 0.1 m s(-1) air velocity followed by 12 h at -20 °C and 0.1 m s(-1) air velocity)] on the functionality of young bull meat were examined using hot-boned forequarters. At 52 h post packaging, the meat was thawed (72 h at 4 °C), its pH measured, and it was used to make finely comminuted batters. Cook yield and stress and strain of the cooked batters were measured. Time of mincing had no effect on meat pH, cook yield or stress and strain. There was a significant interaction (P < 0.05) between pre-rigor salting and freezing rate for pH. Freezing rate did not affect the pH of pre-rigor salted meat whereas the pH of unsalted pre-rigor meat was highest at the fastest freezing rate. Meat salted pre-rigor had a significantly (P < 0.05) higher pH than the post-rigor chilled control. Pre-rigor salting decreased the stress values of cooked batter whereas the slowest freezing rate increased stress. Stress and strain values for cooked batters from thawed meat were not significantly different from the values for batters made from the unfrozen control. Cook yields of batters made from pre-rigor frozen meat were higher than that of the postrigor control but not significantly so. The results indicate that suppliers can use pre-rigor salted and frozen meat when manufacturing comminuted products without major detrimental effects on the cook yield and texture of the finished product.
Twelve muscles from eight USDA Select/Choice grade steers were evaluated for beef-flavor intensity, tenderness, and juiciness. The biceps femoris, psoas major, gluteus medius, semimembranosus, and triceps brachii were similar in beef-flavor-intensity (P > 0·05) and were ranked as the most intensely flavored of all muscles. The rectus femoris, longissimus lumborum, serratus ventralis, infraspinatus, semitendinosus, pectoralis profundus, and supraspinatus generally were less intense in beef-flavor than the other muscles and were ranked from highest to lowest intensity in that order. The psoas major was the most tender (P > 0·05) followed by the infraspinatus, longissimus lumborum, and rectus femoris, which were similar (P > 0·05). Generally, muscles from the chuck and loin were juicier than those from the round.
Water holding in meat has, in the past, been rather poorly understood and has not been explained at all in structural terms. A unifying hypothesis for this phenomenon is that gains or losses of water in meat are due simply to swelling or shrinking of the myofibrils caused by expansion or shrinking of the filament lattice. Myofibrils have been observed by phase contrast microscopy, and are seen to swell quickly to about twice their original volume in salt solutions resembling those used in meat processing. Such swelling is highly co-operative. Pyrophosphate reduces very substantially the sodium chloride concentration required for maximum swelling. In the absence of pyrophosphate, swelling is accompanied by extraction of the middle of the A-band; in its presence the A-band is completely extracted, beginning from its ends. We suppose that Cl(-) ions bind to the filaments and increase the electrostatic repulsive force between them. A crucial factor in swelling is likely to be the removal at a critical salt concentration of one or more transverse structural constraints in the myofibril (probably crossbridges, the M-line or the Z-line) allowing the filament lattice to expand. We also point out that water losses in rigor, in the PSE condition and on cooking may well result directly from shrinkage of the filament lattice.
Samples of stretched muscle cooked at 50, 60, 70 or 80°C, while restrained at either their original pre-cooking length or further tensioned at about 130% of their original pre-cooking length, had significantly (P < 0·001) greater Warner-Bratzler (WB) peak shear force values for all temperatures than similar samples cooked without restraint except for those restrained at their original length and cooked at 50°C. Restraint during cooking at 80°C increased the peak shear force values of stretched sheep muscles with ultimate pH values in the range 5·5-7·0. This increase, which has been related to connective tissue strength, was not significantly related to ultimate pH. Both initial yield and peak force values, for samples cooked either restrained or unrestrained, decreased significantly (P < 0·001) and at similar (not significantly different) rates with increase in ultimate pH.
Industry profile: hog processing. Government of Canada The inside story on R-T-E entrees
- Industry
- Technology Canada Science
Industry, Science and Technology Canada. 1993. Industry profile: hog processing. Government of Canada, Ottawa. Murphy, D. (2000). The inside story on R-T-E entrees. Meat Market-ing and Technology, 8(9), 30–36.
Effect of sex on the functionality of beef
- W H Dibble
Dibble, W. H. (1994). Effect of sex on the functionality of beef. Meat
Industry Research Institute of New Zealand. Publication Number
CR 380.
SAS # user's guide: statistics
- Sas Institute
- Inc
SAS Institute, Inc. (1986). SAS # user's guide: statistics. Cary, NC:
SAS Institute, Inc.
Functional properties of Australian beef: effect of chilled storage on purge, cook yield and colour of flats and insides
- J A Boles
- V L Mikkelsen
Boles, J. A., & Mikkelsen, V. L. (1994). Functional properties of
Australian beef: effect of chilled storage on purge, cook yield and
colour of flats and insides. Meat Industry Research Institute of New
Zealand Publication. Number CR 454.
Final report on the demand for value-added beef products to the Saskatchewan agriculture devel-opment fund and the Saskatchewan beef development fund Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull
- J A Boles
- T I Mcninch
Boles, J. A. & McNinch, T. I. (1999). Final report on the demand for value-added beef products to the Saskatchewan agriculture devel-opment fund and the Saskatchewan beef development fund. Regina, Saskatchewan. Boles, J. A., & Swan, J. E. (1997). Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull. Meat Science, 44, 11–18.
Official methods of analysis
AOAC (1990). Official methods of analysis (15th ed). Arlington, VA:
Association of Official Analytical Chemists.
Final report on the demand for value-added beef products to the Saskatchewan agriculture development fund and the Saskatchewan beef development fund
- J A Boles
- T I Mcninch
Boles, J. A. & McNinch, T. I. (1999). Final report on the demand for
value-added beef products to the Saskatchewan agriculture development fund and the Saskatchewan beef development fund. Regina,
Saskatchewan.
Industry profile: hog processing. Government of Canada
- Science Industry
- Technology Canada
Industry, Science and Technology Canada. 1993. Industry profile: hog
processing. Government of Canada, Ottawa.
The inside story on R-T-E entrees
- Murphy
Murphy, D. (2000). The inside story on R-T-E entrees. Meat Marketing and Technology, 8(9), 30-36.
Evaluation of cured, canned pork shoulder tissue produced by electrical stimulation, hot processing and tumbling
- H M Chow
- H W Ockermean
- V R Cahill
- N A Parrett
Chow, H. M., Ockermean, H. W., Cahill, V. R., & Parrett, N. A.
(1986). Evaluation of cured, canned pork shoulder tissue produced
by electrical stimulation, hot processing and tumbling. Journal of
Food Science, 51, 288-291.