Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 5, Pages 3021-3030Publisher
WILEY
DOI: 10.1111/ijfs.15627
Keywords
Beef quality; calpain activation; post-mortem proteolysis; tenderness; tumbling
Categories
Funding
- USDA National Institute of Food and Agriculture, Hatch-Multistate project [1006773]
- NIFA [1006773, 812777] Funding Source: Federal RePORTER
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The results of this study indicate that early post-mortem tumbling combined with ageing can synergistically impact the tenderness development of beef loins and shorten the necessary ageing period.
The aim of this study was to determine the effects of tumbling at different post-mortem times on the proteolytic features and quality attributes of beef loins (M. longissimus lumborum). Loins (n = 12) were cut into 4 sections and assigned to tumbling at 1, 6 or 11 days post-mortem or non-tumbled control. Upon tumbling, additional ageing was applied to a common post-mortem time of 16 days. In general, tumbling had no considerable impacts on water-holding ability of samples. Tumbling resulted in an immediate decrease in shear force values (WBSF) of beef samples. Tumbling at 1 day post-mortem with no ageing had similar WBSF compared to the non-tumbled controls at 16 days (P > 0.05). With ageing, tumbling increased amounts of protein degradation, myofibrillar fragmentation and calpain-1 autolysis of samples. These results suggest that early post-mortem tumbling coupled with ageing can synergistically impact the tenderness development of beef loins and shorten the necessary ageing period.
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