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

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 t...

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Published in:International journal of food science & technology 2022-10, Vol.57 (10), p.6621-6632
Main Authors: Nondorf, Mariah J., Romanyk, Madison, Lemenager, Ronald P., Koranne, Vishvesh, Malshe, Ajay, Kim, Yuan H. Brad
Format: Article
Language:English
Subjects:
Aging
Aging (natural)
Beef
Beef quality
Calcium-binding protein
cull cow
Desmin
Meat processing
meat tumbling
Moisture effects
Proteolysis
Sensory properties
tenderness
Troponin
Tumbling
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Summary: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). These results indicate that fresh beef tumbling could be an effective, simple and natural method to improve tenderness of cull cow beef loins. 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.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16007