Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine

• Grant number: 15/50096-0
• Support Opportunities: Regular Research Grants - Publications - Scientific article
• Start date: June 01, 2015
• End date: November 30, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Carmen Josefina Contreras Castillo
• Grantee: Carmen Josefina Contreras Castillo
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The tumbling of different portions from the biceps femoris muscle with brines was evaluated on the beef quality. Twelve Biceps femoris muscles were divided into portions: origin (OP) insertion 1 (IP1) and insertion 2 (IP2). The muscles were sliced into steaks and subjected to no tumbling with brine (control), tumbling with brine (BR) and tumbling with hydrolyzed soy protein-added brine (BR+HSP). Steaks were vacuum-packaged and stored for 1 and 12 days to analyze total collagen, pH, yield, color, and cooking loss and shear force. As a result, the control steaks from OP had higher (P < 0.05) pH, total collagen and shear force values, and lower (P < 0.05) L* values than the control steaks from IP2. The pH, a* and b* values increased (P < 0.05), and the L* values, cooking loss and total collagen decreased (P < 0.05) when the steaks were tumbled with BR and BR+HSP. Overall, a substantial variation was found for the variables among the different portions of the biceps femoris muscle. The tumbling with brines seemed to improve the meat quality, since a darker (lower exudation), more yellow and redder (less oxidation) meat was found. However, HSP incorporated into the brine did not have a better effect than using the brine alone on the most of the variables. (AU)