Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility

Abstract

The application of actinidin to beef brisket followed by thermal inactivation (by sous vide cooking) was studied for its effects on textural attributes, microstructure and protein digestibility under simulated gastric conditions. The optimal processing of meat was achieved by injecting 5% of a 3 mg/mL solution of commercial actinidin extract (Actazin™ from Anagenix Ltd.) into brisket steaks, followed by vacuum tumbling and cooking under sous vide conditions at 70 °C for 30 min. This cooking time is considerably less than sous vide cooking times normally used in the food service industry. The actinidin-treated meat had no change in pH, colour and cook loss, but showed improved sensory scores for tenderness, juiciness and flavour compared with the untreated meat. Transmission electron micrographs showed considerable breakdown of the myofibrillar structure, particularly around the Z-discs. An enhanced initial rate of muscle protein breakdown under simulated gastric conditions was observed using SDS-PAGE, demonstrating positive effects of the actinidin treatment on meat protein digestibility.