Physicochemical properties of beef Tongue as a value-added meat product

Abstract

Demand for biological sources of protein is rising globally due to steady growth in the human population, rising incomes, and increased urbanization. Increasing the consumption of beef variety meats such as beef tongue is one possible solution which would provide consumers with affordable meat products as well as generate revenue for the meat industry and reduce waste in meat processing. Despite its potential as a nutritional and affordable meat product, little research has been done to evaluate and characterize the physicochemical composition of beef tongue. This study was designed to evaluate and characterize the physicochemical composition of beef tongue. We evaluated beef tongue proximate composition (protein, fat, ash, and moisture content), proteomic profile, lipid composition, and histological profile (muscle structure, fiber size, and fiber type). The results show that beef tongue has the potential to be developed into a high-quality product for improving protein, fat, and nutrient content while greatly improving its value to the meat industry. Future research on beef tongue should focus on exploring and evaluating possible food applications.