Abstract
The objective of the present study was to examine the usefulness of incorporating ginger extract in injection-enhancement solution to improve the tenderness of whole-muscle beef Biceps femoris. Beef Biceps femoris muscles from USDA Select carcasses (n = 12) were injected to 110% green weight with enhancement solutions containing 3% aqueous ginger extract (LG). 5% ginger extract (HG), or no ginger extract (PC; positive control). Negative control (NC) samples were not injected. Injected and non-injected muscles were vacuum packaged and stored at 2 °C for 7, 14, or 21 days. Lipid oxidation, pH, instrumental color, shear force, and sensory attributes were evaluated on 2.54 cm steaks sliced from the muscles. Ginger extract decreased (P<0.05) lipid oxidation and shear force of beef Biceps femoris. Furthermore, ginger-treated beef demonstrated greater (P<0.05) tenderness, juiciness, and overall acceptability than the control steaks. However, ginger treatment had no effect (P>0.05) on meat color. The results of the present study indicated that meat industry could utilize ginger extract in injection-enhancement solution for improving the tenderness of underutilized tough muscles in beef round and chuck.
| Translated title of the contribution | Ginger extract improves tenderness of whole-muscle beef Biceps femoris |
|---|---|
| Original language | German |
| Pages | 96-101 |
| Number of pages | 6 |
| Volume | 93 |
| No | 5 |
| Specialist publication | Fleischwirtschaft |
| State | Published - 2013 |
Keywords
- Beef
- Biceps femoris
- Ginger
- Round
- Tenderness
ASJC Scopus subject areas
- Food Science