Chunk Size Optimisation for Improved Sensory Quality of Restructured Beef

M H S Abrar  Basha; T  Sathu; V N Vasudevan; A Irshad; V L Gleeja; Aaliya  Tahseen

doi:10.48165/jms.2023.18.02.03

Authors

M H S Abrar Basha Kerala Veterinary and Animal Sciences University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680651, Kerala, India
T Sathu Kerala Veterinary and Animal Sciences University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680651, Kerala, India
V N Vasudevan Kerala Veterinary and Animal Sciences University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680651, Kerala, India
A Irshad Kerala Veterinary and Animal Sciences University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680651, Kerala, India
V L Gleeja Kerala Veterinary and Animal Sciences University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680651, Kerala, India
Aaliya Tahseen Kerala Veterinary and Animal Sciences University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680651, Kerala, India

DOI:

https://doi.org/10.48165/jms.2023.18.02.03

Keywords:

Restructured beef block, microbial transglutaminase, chunk size, sensory evaluation, standardisation

Abstract

The research aimed at standardisation of chunk size for cold-set restructured beef prepared using microbial transglutaminase (MTGase) as binding agent. Type II quality beef cuts, includes round and chuck were mixed in 1:1 ratio and compared at three different dimensions viz., T₁ [7.5 cm (Breadth) × 10 cm (Length) × 5 cm (Thickness)], T₂ [10 cm (Breadth) × 10 cm (Length) × 5 cm (Thickness)] and T₃ [10 cm (Breadth) × 12.5 cm (Length) × 5 cm (Thickness)]. Microbial transglutaminase and curing agents were used as ingredients. Cold-set beef blocks were created by a series of stages including vacuum tumbling, vacuum packaging, equilibration and freezing. The resulting cold-set beef blocks were then sliced into 5 mm thick beef steaks, seasoned with a spice and cooked. The steaks were subjected to sensory evaluation both as raw and cooked. Sensory evaluations indicated that smaller chunk sizes resulted in a more favourable sensory experience, particularly in terms of appearance, flavour, tenderness, saltiness, juiciness, cohesiveness and overall acceptability. According to the findings of this study, the chunk size of 7.5 cm (Breadth) × 10 cm (Length) × 5 cm (Thickness) was chosen as the standardized size for cold-setted restructured beef block.

Downloads

Download data is not yet available.

References

Ando H, Adachi M, Umeda K, Matsuura A, Nonaka M, Uchio R, Tanaka H, Motoki M 1989. Purification and characteristics of a novel transglutaminase derived from microorganisms. Agric. Biol. Chem. 53: 2613-2617

AMSA (1983) Guidelines of sensory, physical and chemical measurements in ground beef. Recip. Meat Conf. Proc. 36: 221-228

Bhaskar Reddy GV, Mandal PK, Sen AR, Reddy KS 2015. Developments in science, technology, quality and constraints of restructured meat products-a review. Int. J. Meat Sci. 5: 14

Boles JA 2011. Use of cold-set binders in meat systems. In: Kerry JP, Kerry JF (ed.), Processed meats. Woodhead Publishing, pp. 270-298

Kim JI, Kim JH, Seong PN, Kang GH, Park BY, Jeong SG, Choi YH, Kim DH, Cho SH 2010. Effect of aging days on Warner-Bratzler shear force values and tenderness of different cut from hanwoo steer beef. Available: http://incomst-proceedings.helsinki.fi/index.php

Mandal PK, Sudheer K, Pal UK, Das CD, Rao VK 2011. Preparation of low fat restructured chicken slice utilizing gizzard. J. Meat Sci. 7: 56-59

Means WJ, Schmidt GR 1987. Restructuring fresh meat without the use of salt or phosphate. In: Pearson A (ed.), Advances in Meat Research. (1st Vol.). New York, Van Nostrand Reinhold, pp. 18

Moreno HM, Carballo J, Borderías AJ 2008. Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature. J. Sci. Food Agric. 88: 1529-1536

Najeeb AP, Mandal PK, Pal UK 2015a. Efficacy of Gooseberry, Tomato and Red Grapes Powder as Preservative in Restructured Chicken Block. J. Meat Sci. 10: 21-25

Prajwal S 2019. Development of a blueprint for consumer handling of buffalo meat for optimum quality. Ph.D. thesis, Kerala Veterinary and Animal Sciences University, Pookode, 247p

Raharjo S, Dexter DR, Worfel RC, Sofos JN, Solomon MB, Shultz GW, Schmidt GR 1994. Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate. J. Food Sci. 59: 471-473

Seideman SC, Quenzer NM, Durland PR, Costello WJ 1982. Effects of hot‐boning and particle thickness on restructured beef steaks. J. Food Sci. 47: 1008-1009

Sharma H, Sharma BD, Mendiratta SK, Talukder S, Ramasamy G 2014. Efficacy of flaxseed flour as bind enhancing agent on the quality of extended restructured mutton chops. Asian-Australasian J. Anim. Sci. 27: 247-255

Snedecor GM, Cochran WG 1994. Statistical Methods. (8th Ed.). The Iowa State University, Ames, Iowa, 313p

Wijngaards G, Paardekooper EJC. Preparation of a composite meat product by means of an enzymatically formed protein gel [abstract]. In: Proceedings of the International Symposium: Trends in Modern Meat Technology; 23rd to 25th November, 1987, Den Dolder, Netherland, Pudoc. Abstract No. 2