Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking.

Zahra B. Naqvi,Sajid Latif,Jerrad F. Legako,Peter C. Thomson,Michael A. Friend,David M. McGill,Robyn D. Warner,Peter C. Wynn,Michael A. Campbell

doi:10.3390/foods10081936

Zahra B. Naqvi, Sajid Latif + Show 7 more

Open Access

https://doi.org/10.3390/foods10081936

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Abstract

This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.

Highlights

Licensee MDPI, Basel, Switzerland.A consumer’s acceptance of and preference for purchased meat largely depends on sensory experience in consuming the cooked product
In our previous study in which we investigated the impact of injection of ginger powder (GP) solution containing partially purified zingibain in meat from older animals on eating quality, we found improvement in tenderness and quality of meat [21]
The current study has demonstrated that the eating quality of tough meat from old animals can be enhanced by combining the use of sous vide cooking with ginger proteases

Summary

Introduction

A consumer’s acceptance of and preference for purchased meat largely depends on sensory experience in consuming the cooked product. Sensory attributes include all aspects of tenderness, juiciness, and flavour of meat. Tenderness is widely considered as the most important eating quality attribute associated with consumer preferences [1]. Sensory attributes of the cooked meat, mainly tenderness, play an important role in its acceptability and the decision to repurchase the meat [4,5]. Provision of consistent texture and good eating experience to consumers has been a challenge to the beef industry often due to the inclusion of older, cull animals in the beef value chain. Improving the consumer experience of tough or lower quality meat requires value-adding, which has the potential to increase the profitability of the beef industry

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