Abstract
ABSTRACT Ten beef semitendinosus muscles were vacuum packaged and stored at 3C. Each muscle was divided into three sections and randomly assigned to one of three blade tenderization treatments (control‐zero, one, or two times). Blade‐tenderized muscles were cooked to 63C and held for 1 min in a forced‐air convection oven at 163C. Cooked muscles were chilled overnight at 3C and sliced by a sharp knife. Panelists (n = 19) evaluated iridescence intensity on a five‐point scale (0 = no iridescence, 5 = very strong) and extent of iridescence (0 = no iridescence, 5 = 81–100% affected area). Blade tenderization decreased (P < 0.05) iridescence intensity from 2.37 to 2.02 (5‐point scale) and extent of iridescence from 2.18 to 1.83 (control zero versus two passes). Cooking loss increased (P < 0.05) with blade tenderization (30.4% control, 32.6% one pass, 33.7% two passes).
Highlights
Color, an important characteristic of any meat, is an indication of freshness, appropriate storage temperature, adequate processing, and wholesomeness
Ten beef semitendinosus muscles were divided into three sections, which were randomly assigned to one of three blade tenderization treatments
Blade-tenderized muscles were cooked in a forced-air convection oven at 325° to 145°F and held for 1 min
Summary
An important characteristic of any meat, is an indication of freshness, appropriate storage temperature, adequate processing, and wholesomeness. Deviations from proper meat color may result in consumer rejection and decrease the value of meat products. Iridescence, an unnatural rainbow-like or multi-colored appearance, is caused by optic diffraction by meat microstructure. Consumers may confuse iridescence with microbial discoloration, resulting in product rejection. Blade tenderization is a mechanical method used to improve meat tenderness by disrupting muscle structure. Since iridescence is a structural problem, blade tenderization might reduce or eliminate it. The objective of this study was to investigate the effects of blade tenderization on iridescence of cooked beef semitendinosus muscle
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