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Onopiuk A, Szpicer A, Pogorzelski G, Wierzbicka A, Poltorak A. Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Pietrasik Z, Shand PJ. Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses. Transl Anim Sci 2021; 5:txab139. [PMID: 34604709 PMCID: PMC8482306 DOI: 10.1093/tas/txab139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Accepted: 08/30/2021] [Indexed: 11/23/2022] Open
Abstract
Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pretumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P < 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P < 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P < 0.05) and juiciness (P < 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P > 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P > 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P < 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pretumbling as a single treatment was ineffective (P > 0.05) in all of the muscles, and only treatments that included BT were sufficient to effect an increase (P < 0.05) in tenderness of BF.
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Affiliation(s)
- Zeb Pietrasik
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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Jun-hui X, Hui-juan C, Bin Z, Hui Y. The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle. Food Res Int 2020; 131:108991. [DOI: 10.1016/j.foodres.2020.108991] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 11/21/2019] [Accepted: 01/06/2020] [Indexed: 12/29/2022]
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Ma Y, Yuan Y, Bi X, Zhang L, Xing Y, Che Z. Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2245-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective. Compr Rev Food Sci Food Saf 2018; 17:841-859. [PMID: 33350109 DOI: 10.1111/1541-4337.12356] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 12/25/2022]
Abstract
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch™ , Pi-Vac Elasto-Pack® system, and some of the current applied methods used in the meat industry.
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Affiliation(s)
- Zuhaib F Bhat
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - James D Morton
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
| | - Susan L Mason
- Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln Univ., Lincoln, 7647, Christchurch, New Zealand
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Fernández-Lucas J, Castañeda D, Hormigo D. New trends for a classical enzyme: Papain, a biotechnological success story in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kim KI, Lee SY, Kim SJ, Seo JH, Lee JK, Shin JK, Cho HY, Choi MJ. Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment. Korean J Food Sci Anim Resour 2016; 36:114-21. [PMID: 27499672 PMCID: PMC4973952 DOI: 10.5851/kosfa.2016.36.1.114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 11/05/2015] [Accepted: 11/05/2015] [Indexed: 11/17/2022] Open
Abstract
This study was performed to improve the techniques used for tenderizing red meat as elderly food. Beef meat was immersed in liposome encapsulated enzyme solution and the effect of protease encapsulation on the beef properties was analyzed. The protease encapsulation properties were analyzed according to the size distribution and enzymatic activity. After enzyme reaction on the beef, the chemical properties of the meat such as pH, water holding capacity, shear rate, lipid oxidation and total volatile basic nitrogen (TVB-N) were analyzed. The pH of the beef increased during the reaction and coating protease (CP) was higher than non-coating protease (NCP). Total color differences were increased remarkably after 36 h and generally, the difference in CP was relatively lower than in NCP. WHC was significantly decreased within 24 h, and no effect from the protease coating was observed. Protease activity was significantly increased within 48 h and no differences in the enzyme coating were observed. The TVB-N value of NCP was increased within 24 h while CP was sustained for up to 36 h. The TVB-N value of protease treated meat increased after 36 h and no effect from the protease coating was detected. Consequently, liposome encapsulated protease was found to have similar properties as non-coated protease. Application of liposome seems to be an interesting option for injecting various functional materials without changing the properties of meat.
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Affiliation(s)
- Kwang-Il Kim
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Sang-Yoon Lee
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Soo-Jin Kim
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Jae-Hee Seo
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Joong-Kyu Lee
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Jung-Kue Shin
- Department of Korean Cuisine, JeonJu University, JeonJu 55069, Korea
| | - Hyung-Yong Cho
- Department of Food Science and Biotechnology, CHA University, Seongnam 13496, Korea
| | - Mi-Jung Choi
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
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Bromelain: an overview of industrial application and purification strategies. Appl Microbiol Biotechnol 2014; 98:7283-97. [DOI: 10.1007/s00253-014-5889-y] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2014] [Revised: 06/08/2014] [Accepted: 06/10/2014] [Indexed: 10/25/2022]
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Obuz E, Akkaya L, Gök V, Dikeman ME. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows. Meat Sci 2014; 96:1227-32. [DOI: 10.1016/j.meatsci.2013.11.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 11/15/2013] [Accepted: 11/19/2013] [Indexed: 10/26/2022]
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Li C, Wang D, Dong H, Xu W, Gao F, Zhou G, Zhang M. Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1979-1985. [PMID: 23239107 DOI: 10.1002/jsfa.6003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2012] [Revised: 10/24/2012] [Accepted: 11/02/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Cooking has a great influence on meat tenderness, and we assumed that changes of tenderness in this process resulted from the liberation of actin and associated structural changes. Therefore, in this study, we investigated changes in the microstructure and tenderness when duck breast muscle were cooked to different internal endpoint temperatures (70, 80, 90, 95 °C) by three cooking regimes (conventional cooking, two-stage cooking and three-stage cooking). RESULTS When duck breast muscle was cooked to an internal endpoint temperature of 70 °C, the three-stage cooking significantly decreased the Meullenet-Owens razor shear force (MORSF) value (P<0.05) and resulted in a longer sarcomere length (P<0.05) compared with the conventional cooking. However, further improvement of the tenderness and an increase in sarcomere length did not occur at higher internal endpoint temperatures. The two-stage cooking regime, with a much longer cooking time below 55 °C, also resulted in a lower MORSF value (P>0.05) and increased sarcomere length (P<0.05) at an internal endpoint temperature of 70 °C compared with the conventional cooking. Significant liberation of actin was also observed in duck meat cooked between 50 and 60 °C. CONCLUSION The two- and three-stage cooking regimes with initial temperatures of 50-60 °C and endpoint temperature of 70 °C could improve tenderness of duck breast meat, which might be related to the liberation of actin. Three-stage cooking had the great advantages of improving meat tenderness and reducing cooking loss; therefore, this is to be recommended for further application and research.
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Affiliation(s)
- Chao Li
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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One technology does not fit all: profiling consumers of tender and tenderised beef steaks. Meat Sci 2012; 93:361-70. [PMID: 23273438 DOI: 10.1016/j.meatsci.2012.10.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 10/15/2012] [Accepted: 10/17/2012] [Indexed: 11/23/2022]
Abstract
New production technologies can help the beef sector to improve eating quality, in particular the tenderness, of low-value meat cuts. This paper aims at profiling potential consumers for unprocessed tenderloin M. Psoas major, muscle profiled M. Infraspinatus and marinated by injection M. Semitendinosus in Belgium (n=108) and Norway (n=110). Consumers' hedonic expectations for the three beef cuts, along with their general attitudes towards beef and food technology, were collected in central location tests. Results show that tenderloin triggers the highest hedonic expectations and best appeals to consumers profiled with high beef involvement in both countries. Consumers' expectations for steaks from novel technologies vary with consumers' attitudes towards beef, food technology and food risks and their country of residence, resulting in three additional consumer profiles. Furthermore, general attitudinal profiles of beef consumers also differ between the two countries. The results are useful for the positioning of novel beef products within the two national markets.
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