Improving tenderness in low valued beef meat
Tenderness is the most important quality trait and a key determinant of consumer acceptability and marketability of red meat. It differs among bovine muscles from various anatomical locations, largely because of differences in the structural components namely the myofibrillar and connective tissue proteins. Previous studies showed that that prime grilling cuts are less than 10 percent of a carcass. Therefore, remaining 90% of carcass can be potentially improve by different processing techniques. Apart from variation due to genetics and pre-slaughter environment, processing and cooking techniques need to be optimized for different muscles in terms of their significant role in determining meat tenderness. Sous vide is an emerging cooking technique currently employed at both commercial and domestic scales. Previous studies have reported improved tenderness as a result of sous vide cooking in meat from different livestock species. The current project aimed to reduce the toughness in low valued beef meat through application of different exogenous enzymes coupled with sous vide cooking. Improving tenderness in tough and low valued meat cuts can be economically rewarding for the red meat industry as well as enhancing consumer satisfaction.
Michael Friend, Michael Campbell, Peter Thomson, David McGill, Robyn Warner
John Allwright fellowship for PhD