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  • Title: Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.
    Author: Tuell JR, Nondorf MJ, Abdelhaseib M, Setyabrata D, Kim YHB.
    Journal: J Anim Sci; 2022 Mar 01; 100(3):. PubMed ID: 35357503.
    Abstract:
    Tenderness is an important sensory attribute to the overall eating experience of beef. Identifying novel methods to ensure consistent tenderness, especially in inherently tough cuts, is critical for the industry. This study investigated if tumbling without brine inclusion could be an effective method to improve the quality and palatability attributes of beef longissimus lumborum (LL) and semitendinosus (ST) steaks. Furthermore, interactions with postmortem aging were evaluated to determine how tumbling might affect protein degradation and muscle ultrastructure. At 5 d postmortem, pairs of LL and ST muscles from beef carcasses (n = 16) were bisected, vacuum packaged, and tumbled for 0, 40, 80, or 120 min. Sections were divided and subsequently aged an additional 0 or 10 d at 2 °C. Tumbling for any duration improved instrumental tenderness of LL (P < 0.001) but not ST (P > 0.05) steaks, regardless of aging time. Tumbling exacerbated moisture loss in both muscles shown by greater purge and cooking losses (P < 0.05). Myofibrillar fragmentation was induced through tumbling in both muscles (P < 0.001), which was supported by transmission electron microscopy images. Tumbling for 120 min followed by 10 d of aging resulted in less abundant intact troponin-T in both LL and ST (P < 0.05), as well as less intact desmin in ST (P < 0.05); however, calpain-1 autolysis was not affected by tumbling (P > 0.05). No effects of tumbling, aging, nor the interaction were found for the content and solubility of collagen (P > 0.05). Consumer panelists (n = 120/muscle) rated LL steaks tumbled for any duration higher for tenderness and overall liking compared to control steaks (P < 0.05). For ST, significant interactions were found for consumer liking of tenderness and juiciness. In general, tumbling without subsequent aging resulted in poorer juiciness than non-tumbled (P < 0.05), while at 10 d no differences in juiciness were found between treatments (P > 0.05). For ST steaks that were aged 10 d, 120 min of tumbling resulted in greater tenderness liking than non-tumbled steaks (P < 0.05). These results suggest that tumbling would result in myofibrillar fragmentation and may benefit the degradation of myofibrillar proteins; however, there would be negligible impacts on collagen. Accordingly, tumbling without brine inclusion alone may be sufficient to improve tenderness and overall liking of LL steaks, while combined tumbling with subsequent postmortem aging would be necessary to improve tenderness liking of ST. Tenderness is a primary driver to the overall eating experience of beef. Postmortem aging is applied to improve beef tenderness through the activity of endogenous proteolytic enzymes; however, certain inherently tough cuts may not reach acceptable levels of tenderness through aging alone. This study investigated if tumbling in the absence of a brine solution, coupled with subsequent postmortem aging, would be an effective strategy to improve the quality and palatability attributes of fresh beef loin (longissimus lumborum; LL) and eye of round (semitendinosus; ST) steaks. Regardless of aging, tumbling for 40, 80, or 120 min improved instrumental tenderness of LL but not ST steaks. Consumer panelists rated tumbled LL steaks to be more tender with greater overall liking compared to those that were not tumbled. Tumbling alone was insufficient to affect consumer liking of tenderness of ST steaks, although tumbling combined with subsequent aging improved tenderness liking. The results supported that tumbling would physically disrupt and fragment the myofibrillar structure, which may aid in the degradation of myofibrillar proteins during postmortem aging.
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