Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking.

Autor: Naqvi ZB; School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia. Electronic address: zanaqvi@csu.edu.au., Campbell MA; School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia., Latif S; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Rd, Wagga Wagga, NSW 2650, Australia., Thomson PC; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia., McGill DM; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia., Warner RD; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia., Friend MA; Office of the Pro Vice-Chancellor (Research and Innovation) Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2021 Oct; Vol. 180, pp. 108563. Date of Electronic Publication: 2021 May 19.
DOI: 10.1016/j.meatsci.2021.108563
Abstrakt: The study investigated the effect of zingibain protease and sous vide cooking on tenderness and water-holding capacity of M. biceps femoris (BF) from 30 older Angus cows (6-7 years) fed concentrates for 0, 28, 42 or 56 days. BF were cooked for 1, 8, and 18 h at 65 °C and 75 °C, without any pre-treatment, after they have been injected with water only or after they have been injected with either 1 g/L or 2 g/L ginger powder solution (containing zingibain). Samples were tested for cooking loss, total water content, Warner-Bratzler shear force (WBSF), collagen content, and myofibrillar fragmentation index (MFI). Results revealed the significant interactions between concentrate feeding, ginger powder injection, cooking temperature, and time on quality traits. WBSF was reduced (P < 0.001) by increasing zingibain concentration at 65 °C but a gradual decrease was noted at 75 °C. Collagen solubility and MFI increased (P < 0.05) with increasing zingibain concentration. Injecting zingibain along with sous vide cooking demonstrated the weakening of myofibrillar and connective tissue proteins contributing to enhanced collagen solubility and tenderness in BF.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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