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Development of Tasty Marinating Kit for Tenderization and Preservation of Beef Chuck

A. Sultana
Animal Production Research Division, Bangladesh Livestock Research Institute, Savar, Dhaka-1341, Bangladesh

K. S. Huque
Animal Production Research Division, Bangladesh Livestock Research Institute, Savar, Dhaka-1341, Bangladesh

S. M. Amanullah
Animal Production Research Division, Bangladesh Livestock Research Institute, Savar, Dhaka-1341, Bangladesh

Abstract/ Executive Summary:

Chuck is the biggest and one of the tougher cut of beef carcass. By improving the tenderness of chuck meat it can have a higher value to the consumer. The study was conducted to know the efficacy of tasty kit (containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid) as a meat preservation and tenderization technique during freezing. Beef chucks from four native bulls were collected from a local market and divided into two groups- one was treated with tasty kit and the other kept as control. Both the treated and untreated meats were well packed and kept in freezer at –20 °C for a month. Compared to the untreated group, higher moisture content was found in treated raw and cooked meat (p<0.05). Significantly lower protein content (p<0.05) in treated cooked meat may be resulted from the solubilization of myofibrillar protein by salt and bicarbonate. Treated meat had a higher water-holding capacity (p<0.05), lower drip loss (p<0.05) and lower cook loss (p<0.01). During a sensory test, panellists gave significantly higher values for general appearance (p<0.01), flavour (p<0.05), colour (p<0.05), tenderness (p<0.01), juiciness (p<0.01) saltiness (p<0.01) and overall acceptability (p<0.01). It is suggested that tough chuck meat may be successfully tenderized with the salt-bicarbonate marinating technique before freezing

Keywords: Tasty marinating kit,Tenderization , Preservation, Beef chuck

Location: Bangladesh Livestock Research Institute, Savar, Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Meat

Objectives:

(a) To develop a marinating kit for meat preservation and tenderization

(b) To test its efficacy during freezing

Methodology:

Sample collection and preparation : Samples were collected from the chuck portions of indigenous bull carcasses about 2 to 2.5 years of age. Just after slaughtering the animal, the samples were transported to the meat laboratory, and kept at 10 to 12⁰C for about four hours. After removing the fat, ligaments and tendons from the muscles, they were randomly divided into two groups for each of the three replicated experiments. One group was marinated, the control group was not. Preparation and application of kit solution: The kit was a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid. The solution was injected into the meat, with a target of 120% of original weight. Preservation of samples: After marinating the treated samples, both groups of samples were tumbled 200 times by hand, wrapped in plastic paper and preserved at –20°C for one month. Measurement of nutrients: The moisture, protein and fat contents of meat samples were determined according to AOAC (1980). Measurement of pH : For measuring pH, 5 g samples were minced with a home blender using stirrer for 30 seconds with 10 ml of distilled water in a 20 ml test tube. The pH of homogenate was measured using an electrical automatic pH meter (METTLER TOLEDO, MP230, Switzerland). The pH of frozen meats was measured just after thawing.Measurement of drip loss All the samples were weighed after cutting into pieces of similar size. The treated samples were reweighed after marinating and again after thawing. Drip loss was measured after draining the drip from frozen meat during thawing, and calculated as follows: Drip loss (%) = [(w1-w2)/w1] x 100; where, w1 = meat weight before preservation and w2 = meat weight after preservation. Measurement of water-holding capacity: Muscle water-holding capacity (WHC) was determined by the filter paper press method (Grau and Hamm, 1953). Each piece of meat (1 x 1x 1.5 cm3) was covered with eight sheets of filter paper and pressed with a 12 kg load for two minutes. The water-holding capacity was calculated as follows: WHC (%) = [1 – {(meat weight before pressing – meat weight after pressing) (meal weight before pressing × moisture content in gram): Each meat sample was wrapped in a heat-stable foil paper and kept in water bath at 80⁰C for 30 minutes. The internal temperature was not measured, but from a previous study (Sultana et al., 2008) it was estimated that the optimum internal meat temperature (75 - 80⁰C) would be gained by 30 minutes. Cook loss was calculated after draining the drip coming from the cooked meat, as follows: Cook loss (%) = [(w2-w3)/w2] x 100; where, w2 = meat weight before cooking and w3 = meat weight after cooking. Sensory evaluation : Three medium-thin slices from each piece of muscle were grilled at medium heat with gas burner for two minutes. The grilled samples were given to 10 trainees and staff of Bangladesh Livestock Research Institute, who were not trained in the sensory analysis of meat. Eight characteristics - general appearance, tenderness, juiciness, flavour, colour, saltiness, acid taste and overall taste were evaluated on a seven-point scale from -3 to +3 (very poor to excellent). Panellists first tasted the untreated meat, and then rinsed out their mouth with water. Then they tasted the treated meat and ranked the two samples. Statistics: Means and standard deviation were calculated among samples and the t-test was done for significant differences between control and treated meats.

Source of Information: The Bangladesh Veterinarian (2009) 26(1) : 23 – 30

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Use of marinating kits may be one of the methods for preventing quality deterioration of beef during freezing and simultaneously for producing higher quality, more convenient meat cuts from unpalatable, tough cuts of beef carcass both for consumers at household level and for beef processing industry. Additionally, the hotels, restaurants, hospitals and fast food shops, which are in need of convenient high quality “ready-to-cook” meat, might use such kit. However, further study is needed to identify expiration or validation of tasty kit for merchandising. It is also necessary to search the efficacy of the kit for chicken, chevron, buffalo, mutton and lamb.

Knowledge Management: Journal