Effects of various tenderization strategies on non-fed beef palatability and tenderness
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Effects of exogenous enzyme combinations and a mechanical tenderization method were evaluated by myofibrillar fragmentation (MFI), sensorial attributes and oxidative stability (TBA) of the deep pectoral (PEC: n=120) and biceps femoris (FLAT: n=120) from cow carcasses. In the FLAT, tenderization method had no effect of MFI, TBA, or initial tenderness, sustained tenderness, or overall acceptability (P > 0.05). Enzymatic treatment affected all sensory attributes (P < 0.05); the control was the juiciest and the toughest with the least off flavor and the highest overall acceptability. Treatment affected TBA values; the bromelain and ficin treatment (BF) was most oxidized. Treatment by tenderization method interactions affected off flavor with BF having the most off flavor. In the PEC, treatment had affected MFI, cook loss, and all other sensorial evaluations (P < 0.05). However, TBA was not affected by treatment, tenderization method, or treatment by tenderization method. Moreover, MFI, juiciness, tenderness, and flavor intensity were all affected by tenderization method (P < 0.05).