Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder

  • Moon, S.S. (Meat Science Laboratory, Division of Animal Science, Gyeongsang National University Jinju) ;
  • Yang, H.S. (Meat Science Laboratory, Division of Animal Science, Gyeongsang National University Jinju) ;
  • Park, G.B. (Meat Science Laboratory, Division of Animal Science, Gyeongsang National University Jinju) ;
  • Joo, S.T. (Meat Science Laboratory, Division of Animal Science, Gyeongsang National University Jinju)
  • Received : 2006.03.27
  • Accepted : 2006.06.09
  • Published : 2007.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat quality and binding ability by tumbling time. The treatment with 25 min tumbling time was significantly lower (p<0.05) for crude protein than 5 and 15 min, while higher (p<0.05) for moisture content. This corresponded with sensory panel juiciness ratings, which showed the treatment for longer tumbling times to be significantly juicier (p<0.05) than that for a shorter time. Cooking loss decreased (p<0.05) linearly with an increased tumbling time, and Kramer shear force also significant decreased (p<0.05) with tumbling time. This corresponded with sensory panel tenderness ratings, which showed that the treatment for longer tumbling times was more tender (p<0.05). The texture results indicated that longer tumbling time had lower (p<0.05) hardness and chewiness values. Sensory panels ranked binding ability in the order 5 min, 15 min and 25 min from best to worst, and the overall acceptability for slices from roasts of treatments for 5 and 15 min were rated by the sensory panelists as moderate to very acceptable, but those for 25 min were rated as fair to moderate.

Keywords

References

  1. Aktaş, N. and M. Kaya. 2001. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. Meat Sci. 58:413-419. https://doi.org/10.1016/S0309-1740(01)00044-4
  2. AMSA. 1995. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meats. Chicago: National Livestock and Meat Board.
  3. Boles, J. A. and P. J. Shand. 1998. Effect of comminution method and raw binder system in restructured beef. Meat Sci. 49:297-307. https://doi.org/10.1016/S0309-1740(97)00132-0
  4. Boles, J. A. and P. J. Shand. 1999. Effects of raw binder system, meat cut and prior freezing on restructured beef. Meat Sci. 53:233-239. https://doi.org/10.1016/S0309-1740(99)00062-5
  5. Bostian, M. L., D. L. Fish, N. B. Webb and J. J. Arey. 1985. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study. J. Asso. Offi. Anal. Chem. 68:876-881.
  6. Bourne, M. C. 1978. Texture profile analysis. Food Tech. 33: 62-66, 72.
  7. Chen, C. G., B. Gereit, S. T. Jiang, T. Nishiumi and A. Suzuki. 2006. Effects of high pressure on pH, water-binding capacity and texture properties of pork muscle gels containing various levels of sodium alginate. Asian-Aust. J. Anim. Sci. 19:1658-1664. https://doi.org/10.5713/ajas.2006.1658
  8. Chow, H. M., H. W. Ockerman, V. R. Cahill and N. A. Parrett. 1986. Evaluation of cured, canned pork shoulder tissue produced by electrical stimulation hot processing and tumbling. J. Food Sci. 51:288-291. https://doi.org/10.1111/j.1365-2621.1986.tb11111.x
  9. Dzudie, T. and A. Okubanjo. 1999. Effects of rigor state and tumbling time on quality of goat hams. J. Food Engi. 42:103-107. https://doi.org/10.1016/S0260-8774(99)00097-7
  10. Finch, A. and D. A. Ledward. 1972. Shrinkage of collagen fibers: a differential scanning calorimetry study. Biochimica et Biophysica Acta. 278:433-439. https://doi.org/10.1016/0005-2795(72)90003-7
  11. Gillet, T. A., R. D. Cassidy and S. Simon. 1981. Effect of continuous massaging on bind yield and colour of hams. J. Food Sci. 46:1681-1683. https://doi.org/10.1111/j.1365-2621.1981.tb04462.x
  12. Honikel, K. O. and R. Hamm. 1994. Measurement of waterholding capacity and juiciness. In (Ed. A. M. Pearson and T. R. Dutson), Quality attributes and their measurement in meat, poultry and fish products (pp. 125-161) Wester Cleddans, Bishopbriggs, Glasgow: Blackie Academic and Professional.
  13. ISO. 1978. Meat and meat products: determination of ash (1st ed.). ISO 936
  14. King, N. L. 1987. Thermal transition of collagen in ovine connective tissues. Meat Sci. 20:25-37. https://doi.org/10.1016/0309-1740(87)90048-9
  15. Kumar, S., B. D. Sharma and A. K. Biswas. 2004. Influence of milk co-precipitates on the quality of restructured Buffalo meat blocks. Asian-Aust. J. Anim. Sci. 17:564-568. https://doi.org/10.5713/ajas.2004.564
  16. Kuraishi, C., J. Sakamoto, K. Yamazaki, Y. Susa, C. Kuhara and T. Soeda. 1997. Production of restructured meat using microbial transglutaminase without salt or cooking. J. Food Sci. 62: 488-490, 515. https://doi.org/10.1111/j.1365-2621.1997.tb04412.x
  17. Lawlis, T. L., R. F. Plimpton, H. W. Ockerman and N. A. Parrett. 1992. Electrical stimulation and tumbling affect pre-rigor cured sectioned and formed ham roasts. J. Food Sci. 57:564-568. https://doi.org/10.1111/j.1365-2621.1992.tb08043.x
  18. Luescher, M., M. Ruege and P. Schindler. 1974. Effect of hydration upon the thermal stability of tropocollagen and its dependence on the presence of neutral salts. Biopolymers. 13:2489-2492. https://doi.org/10.1002/bip.1974.360131208
  19. Means, W. J., A. D. Clarke, J. N. Sofos and G. R. Schmidt. 1987. Binding, sensory and storage properties of algin/calcium structured beef steaks. J. Food Sci. 52:252-256. https://doi.org/10.1111/j.1365-2621.1987.tb06586.x
  20. Pietrasika, Z. and P. J. Shand. 2004. Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef. Meat Sci. 66:871-879. https://doi.org/10.1016/j.meatsci.2003.08.009
  21. SAS Institute, Inc. 1996. SAS/STAT User's Guide: Version 8. 4th edn. SAS Institute Inc., Cary, North Carolina.
  22. Sweeney, R. A. and P. R. Rexroad. 1987. Comparison of LECO FP- 228 ''Nitrogen Determinator'' with AOAC Copper Catalyst Kjeldahl method for crude protein. J. Asso. Offi. Anal. Chem. 70:1028-1030.
  23. Whiting, R. C. 1988. Ingredients and processing factors that control muscle protein functionality. Food Tech. 42:104-114, 210.

Cited by

  1. Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles vol.11, pp.4, 2017, https://doi.org/10.1007/s11694-017-9550-1