<p>Historically, the meat industry has struggled to provide consumers
with consistent beef tenderness. Various post-harvest technologies have been used
in industry; however, there is still a need to develop a natural and safe post-harvest
processing system that can be used to create consistently tender products for
consumers. In addition to postmortem aging being a time-consuming process,
literature has suggested that it is not a sufficient method to achieve
tenderization in certain cull cow muscles. This has resulted in the large
supply of cull cow beef to be underutilized due to its inferior quality,
specifically tenderness. Applying a combination of mechanical tenderization
with additional postmortem aging may be an effective strategy to overcome
deficiencies in beef tenderness. Recent studies have found that tumbling
without brine addition can be successful at improving instrumental tenderness
and consumer liking of tenderness of fresh beef loin. The physical disruptions
of muscles, which likely occur during tumbling, may enhance activity of
proteolytic enzymes and thus induce more tenderization. The overall objective
of this thesis was to investigate the effects of fresh beef tumbling methods
and postmortem aging times on the tenderness and proteolysis of loin muscles
from both A maturity cattle and cull cows.</p>
<p>The first chapter of this thesis is a literature review that will
address the factors affecting tenderness and the methods used by the industry
to improve tenderness, specifically focusing on meat tumbling and cull cow
beef. The second chapter is a study that investigated the effects of fresh beef
tumbling at different postmortem times on meat quality attributes and
proteolytic features of loins. The results from this study suggest that early
postmortem tumbling coupled with aging can synergistically impact the
improvements of beef loin tenderness and proteolysis, shortening the necessary
aging period. The third and final chapter of this thesis is a study that aimed
to determine the effect of fresh beef
tumbling and postmortem aging on the quality and proteolysis of loins from cull
cows. The results from this study indicate that aging would be effective at
improving the quality and palatability of cull cow beef loins, although
tumbling could improve consumer liking of tenderness at earlier postmortem
times.</p>
| Identifer | oai:union.ndltd.org:purdue.edu/oai:figshare.com:article/17131499 |
| Date | 20 December 2021 |
| Creators | Mariah Jean Nondorf (11798321) |
| Source Sets | Purdue University |
| Detected Language | English |
| Type | Text, Thesis |
| Rights | CC BY 4.0 |
| Relation | https://figshare.com/articles/thesis/DEVELOPMENT_OF_EARLY_POSTMORTEM_TUMBLING_METHODS_TO_IMPROVE_TENDERNESS_AND_PROTEOLYSIS_OF_FRESH_BEEF_LOINS/17131499 |
Page generated in 0.0023 seconds