Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts

S. D. SHACKELFORD, J. O. REAGAN, T. F. MANN, C. E. LYON, M. F. MILLER

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

The influence of blade tenderization (T), vacuum massage time (2, 3 hr) and salt level (SL) (1.0, 1.25%) on the chemical, textural, and sensory characteristics of precooked chuck roasts prepared from Triceps brachii (TRI) and Supraspinatus (SUP) muscles was investigated. Cooking losses decreased and total yields increased with higher SL, while T increased product fat content. T decreased Warner‐Bratzler shear values for the bind site (junction between the two muscles) and the edge of the roast. Instron values for hardness and chewiness of the muscle tissue were decreased by blade tenderization. Sensory panel evaluation showed that TRI had a more intense beef flavor and was more tender than SUP, while T improved first impression tenderness.

Original languageEnglish
Pages (from-to)843-845
Number of pages3
JournalJournal of food science
Volume54
Issue number4
DOIs
StatePublished - Jul 1989

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