Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking

The study investigated the effect of zingibain protease and sous vide cooking on tenderness and water-holding capacity of M. biceps femoris (BF) from 30 older Angus cows (6-7 years) fed concentrates for 0, 28, 42 or 56 days. BF were cooked for 1, 8, and 18 h at 65 degrees C and 75 degrees C, without any pre-treatment, after they have been injected with water only or after they have been injected with either 1 g/L or 2 g/L ginger powder solution (containing zingibain). Samples were tested for cooking loss, total water content, Warner-Bratzler shear force (WBSF), collagen content, and myofibrillar fragmentation index (MFI). Results revealed the significant interactions between concentrate feeding, ginger powder injection, cooking temperature, and time on quality traits. WBSF was reduced (P < 0.001) by increasing zingibain concentration at 65 degrees C but a gradual decrease was noted at 75 degrees C. Collagen solubility and MFI increased (P < 0.05) with increasing zingibain concentration. Injecting zingibain along with sous vide cooking demonstrated the weakening of myofibrillar and connective tissue proteins contributing to enhanced collagen solubility and tenderness in BF.

Automated summary

The study found significant interactions between concentrate feeding, ginger powder injection, cooking temperature, and time, with increasing zingibain concentration leading to reduced WBSF, increased collagen solubility, and MFI. Injecting zingibain along with sous vide cooking demonstrated the weakening effect on myofibrillar and connective tissue proteins, resulting in enhanced collagen solubility and tenderness in BF.