Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?
Tumbling of intact muscle foods has been widely applied to processed meats using brine solution. However, the use of tumbling without brine on fresh beef muscles has not been fully examined. Therefore, this study aimed to evaluate fresh beef tumbling on meat quality and proteolytic features of loin...
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2021-12-01
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| Series: | Meat and Muscle Biology |
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| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/13044/ |
| _version_ | 1797222183893729280 |
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| author | Brad Kim Jacob R. Tuell Yu Qianqian |
| author_facet | Brad Kim Jacob R. Tuell Yu Qianqian |
| author_sort | Brad Kim |
| collection | DOAJ |
| description | Tumbling of intact muscle foods has been widely applied to processed meats using brine solution. However, the use of tumbling without brine on fresh beef muscles has not been fully examined. Therefore, this study aimed to evaluate fresh beef tumbling on meat quality and proteolytic features of loin (longissimus lumborum) muscles. Moreover, interactions with the duration of postmortem aging were investigated. Loins (n = 9) at 7 d postmortem were sectioned and allocated among 2 tumbling (T) treatment groups at 60 (T60) or 90 (T90) min, as well as a nontumbled control (T0) group. After treatment, subsections were made and divided among 0, 7, or 14 d of further aging. Meat quality was assessed by shear force values, water-holding ability, and color attributes. The extent of proteolysis was determined by quantification of desmin and troponin-T, myofibril fragmentation index (MFI), and transmission electron microscopy. An interaction between fresh beef tumbling and aging duration was observed in shear force values (P = 0.032). At 0 d, muscles from T90 exhibited lower shear force (21.6 N) compared with T0 (34.8 N) and T60 (24.7 N) groups. Muscles from T60 and T90 groups maintained lower shear force than T0 controls at each respective aging duration. Higher cooking loss (P = 0.011) but not purge loss (P = 0.412) was observed in the T60 and T90 groups compared with T0. Shear force results were supported by higher MFI in T60 and T90 groups than T0 controls (P < 0.001), as well as the disappearance of intact troponin-T with further aging (P = 0.009). Transmission electron microscopy supported increased initial tenderness was primarily caused by physical disruptions to myofibrillar structure, though fresh beef tumbling may facilitate proteolysis with further aging. |
| first_indexed | 2024-04-24T13:17:17Z |
| format | Article |
| id | doaj.art-85ceffaaa98840259f10e55deabf944d |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:17Z |
| publishDate | 2021-12-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-85ceffaaa98840259f10e55deabf944d2024-04-04T17:28:45ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2021-12-015110.22175/mmb.13044Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?Brad Kim0https://orcid.org/0000-0003-1483-4391Jacob R. Tuell1Yu Qianqian2Department of Animal Sciences, Purdue UniversityMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue UniversityPurdue UniversityTumbling of intact muscle foods has been widely applied to processed meats using brine solution. However, the use of tumbling without brine on fresh beef muscles has not been fully examined. Therefore, this study aimed to evaluate fresh beef tumbling on meat quality and proteolytic features of loin (longissimus lumborum) muscles. Moreover, interactions with the duration of postmortem aging were investigated. Loins (n = 9) at 7 d postmortem were sectioned and allocated among 2 tumbling (T) treatment groups at 60 (T60) or 90 (T90) min, as well as a nontumbled control (T0) group. After treatment, subsections were made and divided among 0, 7, or 14 d of further aging. Meat quality was assessed by shear force values, water-holding ability, and color attributes. The extent of proteolysis was determined by quantification of desmin and troponin-T, myofibril fragmentation index (MFI), and transmission electron microscopy. An interaction between fresh beef tumbling and aging duration was observed in shear force values (P = 0.032). At 0 d, muscles from T90 exhibited lower shear force (21.6 N) compared with T0 (34.8 N) and T60 (24.7 N) groups. Muscles from T60 and T90 groups maintained lower shear force than T0 controls at each respective aging duration. Higher cooking loss (P = 0.011) but not purge loss (P = 0.412) was observed in the T60 and T90 groups compared with T0. Shear force results were supported by higher MFI in T60 and T90 groups than T0 controls (P < 0.001), as well as the disappearance of intact troponin-T with further aging (P = 0.009). Transmission electron microscopy supported increased initial tenderness was primarily caused by physical disruptions to myofibrillar structure, though fresh beef tumbling may facilitate proteolysis with further aging.https://www.iastatedigitalpress.com/mmb/article/id/13044/instrumental tendernessmeat tumblingmuscle ultrastructurepostmortem proteolysistransmission electron microscopy |
| spellingShingle | Brad Kim Jacob R. Tuell Yu Qianqian Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles? Meat and Muscle Biology instrumental tenderness meat tumbling muscle ultrastructure postmortem proteolysis transmission electron microscopy |
| title | Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles? |
| title_full | Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles? |
| title_fullStr | Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles? |
| title_full_unstemmed | Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles? |
| title_short | Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles? |
| title_sort | can tumbling without brine improve tenderness and proteolysis of beef loin muscles |
| topic | instrumental tenderness meat tumbling muscle ultrastructure postmortem proteolysis transmission electron microscopy |
| url | https://www.iastatedigitalpress.com/mmb/article/id/13044/ |
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