Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef

Meat Science

Volumn 66, Issue 4, 2004, Pages 871-879

  Pietrasik, Z ^a,b   Shand, P J ^b  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Injection; Roast beef; Tenderization; Texture; Tumbling; Water holding

Indexed keywords

INJECTION; ROAST BEEF; TENDERIZATION; WATER HOLDING;

BARRELING; CONSUMER PRODUCTS; HYDRATION; MOISTURE; MUSCLE; PH EFFECTS; PROTEINS; SHEAR STRENGTH; TEXTURES; WATER;

MEATS;

EID: 0942289623     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.08.009     Document Type: Article

References (33)

1. Official methods of analysis. 15th ed. 1990;Assoc. of Official Analytical Chemists, Washington, DC.
2. Binder T.D., Montgomery R.E., Bagley C.P., McMillin K.W. Influence of electrical stimulation, blade tenderization and postmortem vacuum aging upon the acceptability of beef finished on forage or grain. Journal of Animal Science. 61:1985;584-589.
3. Boleman S.J., Boleman S.L., Miller R.K., Taylor J.F., Cross H.R., Wheeler T.L., Koohmaraie M., Shackelford S.D., Miller M.F., West R.L. Consumer evaluation of beef of known categories of tenderness. Journal of Animal Science. 75(6):1997;1521-1524.
4. Boles J.A., Shand P.J. Meat cut and injection level affects the tenderness and cook yield of processed roast beef. Meat Science. 59:2001;259-265.
5. Boles J.A., Shand P.J. Tumbling regime effects on the processing characteristics and tenderness of cooked roast beef. Journal of Muscle Foods. 13:2002;25-35.
6. Bourne M.C. Food texture and viscosity. 1982;Academic Press, New York.
7. Davis G.W., Smith G.C., Carpenter Z.L. Effect of blade tenderization on storage life, retail caselife and palatability of beef. Journal of Food Science. 42:1977;330-337.
8. Davis K.A., Huffman D.L., Cordray J.C. Effect of mechanical tenderization, aging and pressing on beef quality. Journal of Food Science. 40:1975;1222-1224.
9. Flores H.A., Kastner C.L., Kropf D.H., Hunt M.C. Effects of blade tenderization and trimming of connective tissue on hot-boned, restructured, pre-cooked roasts from cows. Journal of Food Science. 51:1986;1176-1179.
10. Gillett T.A., Cassidy R.D., Simon S. Effect of continuous massaging on bind, yield, and color of hams. Journal of Food Science. 46:1981;1681-1683.
11. Gillett T.A., Cassidy R.D., Simon S. Ham massaging. Effect of massaging cycle, environmental temperature and pump level on yield, bind, and color of intermittently massaged hams. Journal of Food Science. 47:1982;1083-1088. 1095.
12. Glover E.E., Forrest J.C., Johnson H.R., Bramblett V.D., Judge M.D. Palatability and cooking characteristics of mechanically tenderized beef. Journal of Food Science. 42:1977;871-874.
13. Jeremiah L.E., Gibson L.L., Cunningham B. The influence of mechanical tenderization on the palatability of certain bovine muscles. Food Research International. 32:1999;585-591.
14. Krause R.J., Ockerman H.W., Krol B., Moerman P.C., Plimpton R.F. Influence of tumbling, tumbling time, trim and sodium tripolyphosphate on quality and yield of cured hams. Journal of Food Science. 43:1978;853-855.
15. Lawlis T.L., Plimpton R.F., Ockerman H.W., Parrett N.A. Electrical stimulation and tumbling affect pre-rigor cured sectioned and formed ham roasts. Journal of Food Science. 57:1992;564-568.
16. Loucks L.J., Ray E.E., Berry B.W., Leighton E.A., Bray D.G. Effects of mechanical tenderization and cooking treatments upon product attributes of pre- and post-rigor beef roasts. Journal of Animal Science. 58:1984;626-630.
17. Lyon M., Kastner C.L., Dikeman M.E., Hunt M.C., Kropf D.H., Schwenke J.R. Effects of electrical stimulation, aging, and blade tenderization on hot-boned beef Psoas major and Triceps brachii muscles. Journal of Food Science. 48:1983;131-135.
18. Mandigo R.W., Olson D.G. Effect of blade size for mechanically tenderizing beef rounds. Journal of Food Science. 47:1982;2095-2096.
19. Motycka R.R., Bechtel P.J. Influence of pre-rigor processing, mechanical tenderization, tumbling method and processing time on the quality and yield of ham. Journal of Food Science. 48:1983;1532-1536.
20. Beef value cuts. New cuts for the new consumer. 2002;National Cattlemen's Beef Association, Englewood, CO.
21. Neely T.R., Lorenzen C.L., Miller R.K., Tatum J.D., Wise J.W., Taylor J.F., Buyck M.J., Reagan J.O., Savell J.W. Beef customer satisfaction. role of cut, USDA quality grade, and city on in-home consumer ratings Journal of Animal Science. 76(4):1998;1027-1033.
22. Ockerman H.W., Plimpton R.F., Cahill V.R., Parrett N.A. Influence of short term tumbling, salt and phosphate on cured canned pork. Journal of Food Science. 43:1978;878-881.
23. Rolan T.L., Davis G.W., Seideman S.C., Wheeler T.L., Miller M.F. Effects of blade tenderization and proteolytic enzymes on restructured steaks from beef bullock chucks. Journal of Food Science. 53:1988;1062-1064. 1110.
24. Savell J.W., Smith G.C., Carpenter Z.L. Blade tenderization of four muscles from three weight-grade groups of beef. Journal of Food Science. 42:1977;866-871.
25. Savell J.W., McKeith F.K., Murphey C.E., Smith G.C., Carpenter Z.L. Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderization on the palatability attributes of beef from young bulls. Meat Science. 6:1982;97-109.
26. Shackelford S.D., Reagan J.O., Mann T.F., Lyon C.E., Miller M.F. Effects of blade tenderization, vacuum massage time and salt level on chemical, textural and sensory characteristics of precooked chuck roasts. Journal of Food Science. 54:1989;843-845,905.
27. Siegel D.G., Theno D.M., Schmidt G.R., Norton H.W. Meat massaging. the effects of salt, phosphate and massaging on cooking loss, binding strength and exudate composition in sectioned and formed ham Journal of Food Science. 43:1978;331-333.
28. Tatum J.D., Smith G.C., Carpenter Z.L. Blade tenderization of steer, cow and bull beef. Journal of Food Science. 43:1978;819-822.
29. Theno D.M., Siegel D.G., Schmidt G.R. Meat massaging. effects of salt and phosphate on the ultrastructure of cured porcine muscle Journal of Food Science. 43:1978;488-492.
30. Tyszkiewicz I., Klossowska B.M., Wieczorek U., Jakubiec-Puka A. Mechanical tenderization of pork meat. Protein and water release due to tissue damage Journal of Science, Food and Agriculture. 73:1997;179-185.
31. Wheeler T.L., Savell J.W., Cross H.R., Lunt D.K., Smith S.B. Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle. Journal of Animal Science. 68:1990;3677-3686.
32. Xargayo M., Lagares J. Computerized massaging of meat. Fleishwirtschaft. 4:1992;28-35.
33. Yanar M., Yetim H., Ockerman H.W. Effects of blade tenderization on some quality characteristics of the muscles of mature ewes. European Food Research and Technology. 209:1999;197-200.