EFFECT OF INJECTING MODIFIED BEEF TENDON SOLUTIONS ON QUALITY OF BEEF ROASTS

1

• EFFECT OF INJECTING MODIFIED BEEF TENDON
  SOLUTIONS ON QUALITY OF BEEF ROASTS
• O. Esquivel and R.W. Mandigo
• Department of Animal Science, University of
  Nebraska -Lincoln, Lincoln, NE 68583-0908

Results

• Challenge
• Can beef tendons be upgraded to produce material
  suitable for injection of whole muscle products?
• How would the injection process affect the
  quality characteristics of the finished cuts?

Table 1. Collagen concentration in tendon
solutions

• Bromelin treated solutions had higher
• collagen concentration

Materials and Methods

Table 2. Package purge by injection treatment and
day
Table 3. L values by injection treatment and day
CONNECTIVE TISSUE RAW MATERIAL
Ground twice
Triceps brachii tendons
12 mm
3 mm

• C and NI samples were lighter
• Lightness increases with time

• No purge differences by injection treatment
• Purge loss increases with time

Tendons frozen in shallow pans (-20ºC)
Bagged and stored frozen until used
Figure 1. Predicted a value by injection
treatment and day
Figure 2. Predicted b value by injection
treatment and day
Tendons were cooked in a water bath to 75ºC
internal temperature, filtered through cheese
cloth and the collagen solutions stored
refrigerated in bottles

• Slopes for predicted a and b values are similar
  among treatments
• Predicted a for NI samples were always higher
• No differences for predicted b values among
  treatments

• Two treatments
• Tendons water salt phosphate (C-collagen)
• Tendons water salt phosphate bromelin
  (B-collagen)

Table 4. Cooking losses () by injection treatment
Table 5. Peak force (kg) by injection treatment
MEAT RAW MATERIAL

• Six USDA select grade semitendinosus muscles were
  cut in halves
• and pieces were randomly assigned to 4 injection
  treatments (3/treatment)
• Injection brine with B- collagen (B)
• Injection brine with C-collagen (C)
• 3. Injection brine with water-salt-phosphate
  only (SP)
• 4. Not any injection (NI)

• C and B lost more than SP samples
• NI were similar to B and SP samples

• No peak force differences by
• injection treatment

• Roasts were injected to 15 weight gain
• All injection brines formulated for equal levels
  of salt and phosphates
• Pieces were bagged and tumbled for 30 min

Table 6. Sensory scores by injection treatment
(n45 panelists).

• B samples were more tender,
• juicier and flavorful
• B and SP were juicier than NI
• and C samples
• C and NI samples were similar in
• every attribute

After tumbling, six 2cm steaks were cut from each
roast, randomly vacuum packaged in pairs and
stored in the dark at refrigeration temperature
(-2 2ºC)

• A 2-steaks package was opened at day 1, 8 and 15
  post-injection
• Package purge () and color L, a and b were
  measured
• Steaks were vacuum packaged and refrigerated again

• Conclusions
• Tendons can be successfully modified and injected
  into whole muscle model-system products.
• Injection of bromelin treated tendons has
  potential to improve palatability of beef roasts.

Steaks were cooked to 72ºC internal temperature
and cooking losses measured
Two steaks sheared with a Warner-Bratzler
attachment
Two steaks cut in 3 cm3 cubes for sensory
evaluation by 45 untrained panelists