Study on the changes and mechanisms on the quality of beef tripe during tenderization

The quality characteristics of salted beef tripe were investigated throughout the multi-stage tenderization process, encompassing cleaning, pre-cooking, alkaline treatment (sodium carbonate), water soaking and final cooking. The underlying tenderization mechanism was elucidated through the assessment of collagen content, water status and microstructural evolution.

Alkaline treatment with sodium carbonate functions as a highly effective approach to tenderize salted beef tripe. Morphological observations demonstrated a sequential transformation characterized by tissue expansion post-washing, followed by contraction after pre-cooking. Sodium carbonate treatment served as the pivotal tenderization step, inducing pronounced tissue swelling and structural integrity. Water distribution analysis revealed significant dynamic shifts in free and immobile water proportions during tenderization. Free water exhibited an initial increase, followed by a decrease and subsequent rebound, whereas immobile water inversely decreased, increased and then declined. Scanning electron microscopy revealed structural evolution in salted beef tripe: transitioning from a compact morphology to distinct muscle fiber organization post-cleaning, followed by fiber fragmentation after sodium carbonate treatment. Texture analysis demonstrated a substantial reduction in shear force confirming the efficacy of alkaline tenderization.

This study provided a theoretical and practical basis for controlling the tenderization process and quality of salted beef tripe. © 2026 Society of Chemical Industry.