The effect of tumbling time on the quality and binding ability of restructured beef M. pectoralis profundus with alginate binder

Abstract

Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M pectoralis profundus of beef steers in terms of meat quality and binding ability by tumbling time. The treatment with 25 min tumbling time was significantly lower (p < 0.05) for crude protein than 5 and 15 min, while higher (p < 0.05) for moisture content. This corresponded with sensory panel juiciness ratings, which showed the treatment for longer tumbling times to be significantly juicier (p < 0.05) than that for a shorter time. Cooking loss decreased (p < 0.05) linearly with an increased tumbling time, and Kramer shear force also significant decreased (p < 0.05) with tumbling time. This corresponded with sensory panel tenderness ratings, which showed that the treatment for longer tumbling times was more tender (p < 0.05). The texture results indicated that longer tumbling time had lower (p < 0.05) hardness and chewiness values. Sensory panels ranked binding ability in the order 5 min, 15 min and 25 min from best to worst, and the overall acceptability for slices from roasts of treatments for 5 and 15 min were rated by the sensory panelists as moderate to very acceptable, but those for 25 min were rated as fair to moderate.