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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
Published on: July 12, 2024
Identifying muscle and processing combinations suitable for use as beef for fajitas.
D Huerta-Montauti1, R K Miller, C E Schuehle Pfeiffer
1Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
Meat Science
|November 9, 2011
Summary
Papain and blade tenderization improved beef tenderness and consumer preference. Certain beef muscles, like M. latissimus and M. serratus ventralis, showed promise for the beef fajita market.
Area of Science:
- Food Science and Technology
- Meat Science
- Sensory Analysis
Background:
- Beef tenderness is a critical factor influencing consumer satisfaction and purchasing decisions.
- Various pre-slaughter and post-slaughter treatments are explored to enhance meat quality attributes.
- Enzymatic tenderization (papain) and mechanical tenderization (blade) are common methods to improve beef texture.
Purpose of the Study:
- To evaluate the effects of papain and blade tenderization, individually and in combination, on the sensory characteristics and palatability of specific beef muscles.
- To determine consumer willingness to purchase beef cuts treated with different tenderization methods.
- To identify potential alternative beef muscles for the beef fajita market based on sensory attributes.
Main Methods:
- Sixty USDA Choice beef cuts from seven different muscles (M. diaphragma pars costalis, M. transversus abdominis, M. obliquus internus, M. rhomboideus, M. trapezius, M. latissimus, M. serratus ventralis) were subjected to four treatments: control, papain, blade tenderization, and papain+blade tenderization.
- Sensory evaluation was conducted by trained (n=6) and consumer (n=81) panelists.
- Palatability scores and consumer purchase intent were assessed.
Main Results:
- Papain treatment resulted in higher scores for most sensory traits evaluated by both trained and consumer panelists.
- The M. diaphragma pars costalis and M. serratus ventralis showed higher palatability scores and were less affected by the treatments compared to other muscles.
- Consumers expressed willingness to purchase M. latissimus treated with papain+blade tenderization and M. serratus ventralis treated with papain.
Conclusions:
- Papain and combined papain+blade tenderization are effective in improving the sensory quality of certain beef muscles.
- M. latissimus and M. serratus ventralis demonstrate potential as viable alternatives in the beef fajita market, particularly when treated with papain or a combination of papain and blade tenderization.
- Tenderization treatments can influence consumer acceptance and purchasing behavior for specific beef cuts.
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