TY - JOUR
AB - <p>We examined the effect of maceration frequency on surface area, purge loss, and palatability of eye of round and bottom round steaks. Beef eye of round (<em>n</em> = 12) was cut into 8 steaks each and randomly assigned to 0, 1, 2, or 3 macerations and uncooked or cooked slice shear force (SSF) tenderness determinations. Bottom round muscles (<em>n</em> = 12) were cut into 12 steaks and randomly assigned to 0, 1, 2, or 3 macerations and uncooked or cooked SSF or trained sensory evaluations. Steaks were trimmed to a common size (50 cm<sup>2</sup> for eye of round and 80 cm<sup>2</sup> for bottom round) prior to maceration with a commercial steak tenderizer. Data were analyzed via mixed ANOVA models using a randomized complete block design. Surface area increased (<em>P</em> < 0.001) by 15.4%, 38.6%, and 62.4% for eye of round steaks and 22.0%, 51.3%, and 70.3% for bottom round steaks after 1, 2, or 3 macerations, respectively. Purge losses did not differ (<em>P</em> ≥ 0.247) for either muscle due to maceration frequency. Uncooked SSF values for eye of round steaks were decreased (<em>P</em> < 0.001) by 6.6%, 19.5%, and 40.0% after 1, 2, and 3 macerations; however, cooked SSF values did not differ (<em>P</em> = 0.077). For bottom round steaks, uncooked SSF values were decreased (<em>P</em> < 0.001) by 32.0%, 45.5%, and 67.2% after 1, 2, and 3 macerations; cooked SSF values for steaks macerated 3 times were 26.6% lower (<em>P</em> = 0.022) than steaks macerated 0, 1, or 2 times. Cooking losses were greater (<em>P</em> < 0.001) for macerated eye of round (5.4% to 7.2%) and bottom round steaks (7.6% to 10.8%). Maceration decreased (<em>P</em> < 0.001) sensory juiciness and connective tissue ratings and increased (<em>P</em> < 0.001) sensory tenderness ratings. Maceration increased surface area and improved tenderness.</p>
AU - Kade E. Lawrence, Megan E. Eckhardt, Loni W. Lucherk, Ty E. Lawrence
DA - 2024/4//
DO - 10.22175/mmb.17710
IS - 1
VL - 8
PB - Iowa State University Digital Press
PY - 2024
TI - Maceration Frequency Impacts Semitendinosus and Biceps femoris Surface Area, Cooking Loss, and Palatability Outcomes
T2 - Meat and Muscle Biology
UR - https://www.iastatedigitalpress.com/mmb/article/id/17710/
ER -