Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks

Abstract

ABSTRACTMeat pieces (2–3 cm cubes) from A maturity, Standard grade beef rounds were processed into sectioned and formed steaks. Processing treatments were blade tenderization and no blade tenderization, vacuum and no vacuum mixing, 0.5% salt and no salt addition, and 0, 8, 16, and 24 mm mixing times. Thiobarbituric acid (TBA) was used to indicate rancidity, Instron adhesion to evaluate bind between meat pieces, Instron‐Kramer shear to evaluate steak tenderness, and a trained sensory panel to evaluate initial and overall tenderness, connective tissue residue, juiciness and flavor. The TBA values were higher in steaks with 0.5% salt after 90 days of storage while no differences were shown between mixing times. Cooking losses were lower after 24 min mixing. Mixing for 16 min increased binding and improved tenderness. Juiciness and flavor were not influenced by mixing time. Meat pieces mixed for 16 min with 0.5% salt produced the best sectioned and formed steaks.