Reciprocal Meat Conference Abstracts

Optimization of Processing Technology of Chilled Freshly Prepared Steaks Using Unfattened Beef

---

Abstract

ObjectivesEnhancement has been known to improve eating quality of fresh beef, in particular, with low marbled beef or from not fattened cattle. The objectives of this study was to determine the optimal enhancement processing condition to improve the eating quality of freshly prepared steaks with application of tumbling and calcium lactate.Materials and MethodsThe Longissimus lumborum muscles of 12 Luxi × Simmental cattle, 18 ∼ 24 mo (no fattening), were selected and aged for 48 h (pH24 was 5.56 ± 0.03). The muscles were cut into steaks of 3 cm, and tumbled with a brine (1% sodium chloride, 0.4% sugar, 0.4% phosphate and different concentrations [0.016 M, 0.05 M, 0.1M, 0.15M and 0.184 M) of calcium lactate (CAL)], then tray-packaged with the PVC film and stored at 4°C for 7 d. The SF was measured according to the methods of Luo, Zhu, and Zhou (2008).Purge loss (%) = [(tumbling weight – post storage weight) / tumbling weight] × 100Cooking loss (%) = [(uncooked weight – cooked weight) / uncooked weight] × 100% Yield = (final cooked weight / green steak weight) × 100Response surface methodology was applied to optimize the processing parameters. The design consisted of 20 sets of experiments with 3 replications, and with 5 levels of each independent variable which were coded as –1.682, –1, 0, 1, and 1.682 (Table 1). The range of the experiment and its center point were based on preliminary trials. A central composite rotatable design was used to evaluate the relevance of the 3 independent variables of tumbling time (X1), marinade volumes (X2), and CAL concentration (X3). The dependent variables were purge loss (Y1), cooking loss (Y2), yield (Y3) and shear force (Y4). Software SAS 9.2; (SAS Inst. Inc., Cary, NC) was used for data analysis.ResultsBased on the analysis of the effects of variables on purge loss, cooking loss, yield and SF, the optimum condition was determined by superimposing the contour plots of 4 responses. The optimum condition constraints were set as purge loss < 0.6%, cooking loss < 25%, yield > 84%, 3.9 kg < SF < 4.2 kg. The results indicated that the best tumbling time was 60 to 73 min and the best CAL concentration was 0.15 M. The tumbling time 60 min and 0.15 M CAL was then put into the model which showed the best marinade volume to be 8%.ConclusionThe optimum process conditions for freshly prepared steaks was: tumbling for 60 min, 8% (v/w) marinade and 0.15M CAL. In these conditions, the SF was 3.94 kg, and the purge loss, cooking loss, yield was 0.40%, 22.76% and 83.56%, respectively, which are well in agreement with the values predicted by the model. The eating quality was much better that other CAL concentrations. This investigation could help meat industries to produce high quality chilled freshly prepared steak.Table 1Critical factors in Response Surface Methodology analysis.FactorsSymbol codedLevels-1.682-1011.682Tumbling time, minX12030456070Marinade volume, %, v/wX23.36101416.7Calcium lactate concentration, MX30.0160.050.10.150.184

Keywords: freshly prepared steak, water holding capability, calcium lactate, tenderness, tumbling

How to Cite:

Liang, R., Dong, J. & Luo, X., (2019) “Optimization of Processing Technology of Chilled Freshly Prepared Steaks Using Unfattened Beef”, Meat and Muscle Biology 1(3). doi: https://doi.org/10.221751/rmc2017.040