Effects of Blade Tenderization and Proteolytic Enzymes on Restructured Steaks from Beef Bullock Chucks

T. L. ROLAN, G. W. DAVIS, S. C. SEIDEMAN, T. L. WHEELER, M. F. MILLER

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

Three studies were conducted to determine the effects of blade tenderization (BT), fungal protease, ficin and papain on sensory ratings, textural properties and frozen storage life of restructured steaks from beef bullock chuck. Neither blade tenderizing of chuck muscles prior to incorporating it into restructured steaks nor the use of 0.05% or 0.10% fungal protease had an effect on the amount of connective tissue or textural properties of the cooked product. The addition of 0.10% fungal protease to restructured steaks increased the frozen storage life of the restructured steaks from 82 days (0%) to 149 days and over 157 days for 0.05%. The addition of ficin and papain had a detrimental effect on texture, flavor and overall satisfaction ratings. The methods tested in the present study are not suitable treatments for reducing the amount of detectable connective tissue in restructured steaks from beef bullock chucks.

Original languageEnglish
Pages (from-to)1062-1064
Number of pages3
JournalJournal of food science
Volume53
Issue number4
DOIs
StatePublished - Jul 1988

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