BLADE TENDERIZATION EFFECTS ON BEEF LONGISSIMUS SENSORY AND INSTRON TEXTURAL MEASUREMENTS

Abstract

ABSTRACTBlade tenderization effects on longissimus steaks from 112 steers fed rations differing in energy levels and feeding times were studied using Instron measurements and sensory evaluations for detecting textural changes. Ribeye steaks were removed before tenderization and after one pass through a blade tenderizer. Sensory panel scores for myofibrillar and overall tenderness significantly increased and detectable amounts of connective tissue decreased with blade tenderization. Juiciness and flavor scores were not significantly affected by tenderization. Cooking loss increased 2% for blade tenderized steaks. Blade tenderization had little effect on textural differences of steaks from cattle fed different nutritional regimens other than improving connective tissue and overall tenderness scores for steaks from the control and submaintenance cattle groups. Blade tenderization significantly lowered Instron adhesion peak force and numerous Instron Warner‐Bratzler measurements (e.g., initial‐yield force, peak force, initial‐yield angle, total work done). Instron compression values were reduced by blade tenderization, but the differences were not significant. Adhesion values were more highly correlated with compression values than with Warner‐Bratzler measures. Correlations between different factors of the same Instron test were high, indicating that not all of them would have to be measured. To test the effects of blade tenderization on muscles low in connective tissue, the measurement of Warner‐Bratzler peak force, adhesion peak force, compression chewiness, and cohesiveness may be sufficient. Correlations between Instron and sensory measures of meat texture were significant, but were relatively low.