Bovine biceps femoris is resistant to tenderization by lower-salt moisture enhancement or enzyme addition

Abstract

Unacceptable toughness in retail beef cuts prepared from round muscles is not uncommon. The biceps femoris (BF) muscle is a particular challenge due to its high connective tissue content. Disruption of connective tissue by proteolytic enzyme injection has been demonstrated to improve tenderness in some muscles. Moisture enhancement can also be effective; however, concern over sodium content in processed foods is rising. The single and combined effects of lower-salt moisture enhancement (ME; 0.25% sodium chloride/0.25% sodium phosphate) and injection of enzymes from different sources (fungal aspartyl protease, bacterial protease, porcine pancreatin, plant-derived papain) on tenderness characteristics of the BF was examined. The enzyme and ME treatments were not interactive. Moisture enhancement had no impact on peak shear force or sensory tenderness, although juiciness and saltiness perception was enhanced, even at the relatively low salt level. Each enzyme treatment reduced the shear force associated with the myofibrillar component of the BF, but did not influence the connective tissue component. No off flavour development or other sensory defects resulted from enzyme treatment. The ineffectiveness of the treatments may have been due to the low salt level, lack of enzyme specificity for collagen, or the relatively intractable nature of the BF to tenderization treatments.