Details

Autor(en) / Beteiligte

• Lawrence, Macy T.
• Lawrence, Ty E.

Titel

At-home methods for tenderizing meat using blade tenderization, lime juice and pineapple puree

Ist Teil von

• Meat science, 2021-06, Vol.176, p.108487-108487, Article 108487

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2021

Quelle

Elsevier ScienceDirect Journals

Beschreibungen/Notizen

• We evaluated at-home methods to tenderize flank steaks. Steaks sourced from a commercial beef processor were aged 28 d postmortem, prior to treatment application. Individual steaks were cut into four sampling portions and treated via blade tenderization (BT), and marination with lime juice (LJ) and/or pineapple puree (PP). Blade tenderization (2×) was conducted parallel and perpendicular to muscle fiber direction; LJ and PP were added at 25% of sample weight. Tenderness was assessed via Warner-Bratzler Shear Force (WBSF) and data was analyzed via mixed models. Neither the three-way interaction (P = 0.64), the BT x PP interaction (P = 0.19), nor LJ (P = 0.35) treatment altered WBSF. Blade tenderization x LJ (P = 0.09) and LJ x PP (P = 0.07) tended to alter WBSF. Blade tenderization (P = 0.03) and pineapple puree (P < 0.01) reduced WBSF by 2.40 and 4.50 N, respectively. WBSF was reduced by 7.3 to 24% via treatment combinations of LJ, BT, or PP. •Shear force was reduced by 24% via blade tenderization combined with marination in lime juice and pineapple puree.•Blade tenderization and pineapple puree marination reduced flank steak shear force by 7.3% and 13.3%, respectively.•Lime juice marination did not independently improve flank steak tenderness.