Stratification of toughness in beef roasts

Area of Science:

• Food Science
• Meat Science
• Consumer Science

Background:

• Meat toughness is often studied using a reductionist approach on small intramuscular samples.
• Consumer perception of toughness in whole meat cuts like steaks and roasts requires a different approach.
• Bulk meat exhibits complex internal structures influencing texture and eating quality.

Purpose of the Study:

• To investigate the internal structure and toughness of whole beef rib roasts.
• To understand the role of major connective tissue strata, like the dorsal aponeurosis, in roast toughness.
• To explore the interaction between heat penetration and mechanical factors during cooking.

Main Methods:

• Analysis of whole beef rib roasts using connective tissue fluorescence and penetration resistance.
• Monitoring changes in the dorsal aponeurosis properties (reflectance, gelatinisation) during cooking.
• Investigating the effect of mechanical restraint on aponeurosis contraction and gelatinisation.

Main Results:

• The dorsal aponeurosis of the Longissimus thoracis is a key connective tissue stratum in beef rib roasts.
• Aponeurosis reflectance increases with denaturation and decreases with gelatinisation during cooking.
• Heat-induced contraction of the aponeurosis is concurrent with increased reflectance.
• Mechanical restraint reduces aponeurosis gelatinisation by inhibiting contraction.

Conclusions:

• The study highlights the complexity of meat toughness in whole roasts, moving beyond reductionist approaches.
• The dorsal aponeurosis plays a significant role in the stratified toughness of bulk meat.
• Cooking conditions, specifically heat penetration and mechanical restraint, interact to determine meat toughness.