Estimating the Textural Properties of Bromelain-Tenderized Beef by Impedance Measurement

Hardness of meat is one of the most important textural properties noted while eating. Bromelain, found in pineapples, is an enzyme that degrades collagen, a factor that affects meat hardness. The latter is generally evaluated based on shear strength and texture; however, such methods are destructive. This study aimed to develop a nondestructive impedance measurement method. We conducted impedance measurements, using touch-type electrodes, on the muscles in beef artificially tenderized with bromelain, and examined the relationship between textural properties and impedance to develop a method for estimating the textural properties of bromelain-tenderized beef by impedance measurement. The maximum load was significantly lower (p < 0.01) in the bromelain group than that in the others. Significant positive correlations (p < 0.01) were found between the total loss and impedance at all frequencies, and significant negative correlations were found between the maximum load and impedance at 120 Hz (p < 0.05), 20 kHz (p < 0.01), and 100 kHz (p < 0.05). The results of this study indicated that impedance measurements can be used to nondestructively estimate the water-holding capacity and hardness of beef tenderized by bromelain solution.