Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging

Article Food Science & Technology

Fresh beef tumbling at different post-mortem times to improve tenderness and proteolytic features of M. longissimus lumborum

Mariah J. Nondorf et al.

Summary: 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.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Agriculture, Dairy & Animal Science

Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis

Jacob R. Tuell et al.

Summary: This study investigates the effects of tumbling without brine inclusion on the tenderness and palatability attributes of beef loin (LL) and eye of round (ST) steaks. The results show that tumbling improves the tenderness of LL steaks, but has little impact on the tenderness of ST steaks. Tumbling disrupts the myofibrillar structure and contributes to the degradation of myofibrillar proteins. Combining tumbling with subsequent aging can enhance the tenderness liking of inherently tough eye of round steaks. Overall, this study provides valuable insights into methods and techniques for improving beef tenderness.

JOURNAL OF ANIMAL SCIENCE (2022)

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Article Food Science & Technology

A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products

Lily Yang et al.

Summary: Consumers have low awareness of mechanically tenderized beef (MTB) products and their preparation methods, with many not realizing that beef is mechanically tenderized. Some consumers view MTBs favorably due to price and convenience, while others have negative attitudes towards the process, its naturalness, and safety. Consumers typically rely on factors such as color, texture, juice appearance, smell, and time to determine doneness, with a lower percentage using thermometers.

FOOD CONTROL (2021)

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Article Food Science & Technology

Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

Konan Charles Aimeric N'Gatta et al.

Summary: The study used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts, and found that longer tumbling times significantly reduced the toughness of muscle fibers and connective tissue.

FOODS (2021)

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Article Food Science & Technology

Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality

Qianqian Yu et al.

Summary: This study evaluated changes in meat quality and metabolome profiles during postmortem aging, finding that meat quality declined and tenderness increased with longer aging periods. Metabolomics analysis revealed distinct clusters in the exudate metabolome for each aging treatment, with identified features related to ATP metabolism, antioxidation, and proteolysis. These findings offer valuable insights into meat quality attributes and potential biomarkers for predicting aging times and changes in meat quality.

FOODS (2021)

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Article Food Science & Technology