Application of fresh beef tumbling to enhance tenderness and proteolysis of cull cow beef loins (M. longissimus lumborum). (7th August 2022)

• Record Type: Journal Article
• Authors: Nondorf, Mariah J.; Romanyk, Madison; Lemenager, Ronald P.; Koranne, Vishvesh; Malshe, Ajay; Kim, Yuan H. Brad
• Is Part Of: International journal of food science & technology. Volume 57:Number 10(2022)
• Page Start: 6621
• Page End: 6632
• Publication Date: 2022-08-07
• Subjects: Beef quality -- cull cow -- meat tumbling -- tenderness; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.16007
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This study investigated the effect of fresh beef tumbling and postmortem ageing on the quality and proteolysis of loins from cull cows. Loins ( M. longissimus lumborum ) from twelve carcasses (Holstein breed, fat utility, >30 months) were obtained at 5d postmortem, sectioned, and assigned to three treatments (NT, T: tumbled, and TS: tumbled with spike mat). The beef sections were cut into halves and assigned to ageing treatments (0d or 14d). No significant tumbling impacts were found on instrumental tenderness, proteolysis (desmin and troponin‐T degradation and myofibrillar fragmentation) of cull cow beef loins. Tumbling did not affect the initial purge, drip or thaw loss of beef samples ( P > 0.05), while TS induced higher moisture losses compared with NT ( P < 0.05). Significant interactions between tumbling and ageing treatments were found, where consumer panel determined higher tenderness liking and overall liking of tumbled beef loins (T and TS) compared to NT without further ageing. However, after additional 2 weeks of ageing, no differences between treatments were observed in those sensory attributes ( P > 0.05). These results indicate that fresh beef tumbling could be an effective, simple and natural method to improve tenderness of cull cow beef loins. Abstract : Simple fresh beef tumbling application (without inclusion of brine solution) resulted in an immediate tenderness improvment of cull cow beef loins through muscle structural disintegration.