Influence of vacuum packaging on quality of beef muscle after different tenderization methods

Daniela Istrati, Camelia Vizireanu, Rodica Dinică

Volume 17, Issue 3;
Pages: 275-280;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
The quality of meat products is a major problem that currently concern all policy makers involved. Obtaining meat products able to attract an as large as possible number of consumers called for approaches to the scientific research in the meat industry. Since natural aging is a long-term process, artificial aging is recommended to e widely used in the meat industry and catering. Thus, in the present study were tested two methods of artificial tenderization of meat: enzymatic tenderization with proteolytic enzymes extracted from plants (papain from papaya and bromelain from pineapple) and chemical tenderization with CaCl2 and NaCl. To increase storage period of the products obtained was applied conservation through vacuum packaging. The objective of this study was to investigate the effects of injection with 0.4 M sodium chloride, 0.2 M calcium chloride, 1 mg papain/100g, 1.5 mg papain/100g, 2 mg papain/100g, 1 mg bromelain/100g, 1.5 mg bromelain/100g, 2 mg bromelain/100g on adult beef at 24 hours post slaughter; the percentage of brine injected was 10%(v/w). After injecting, meat pieces were vacuum packed and stored at refrigeration temperature 40°C. In this experiment, the influence of thermal treatment applied to beef meats artificial tenderized was evaluated by monitoring storage losses, monitoring losses at thermal treatment (boiling and grilling), assessing changes in texture by determining the compressive strength and sensory analysis of the beef samples. During storage and artificial tenderization of the samples vacuum packed, were noted for all indicators followed variations indicating the proteolysis process development, which signifies an improvement in meat tenderness. Sensory analysis of the samples showed improving in meat tenderness with the reducing of meat juiciness due to large juice losses during storage and thermal treatment.
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