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Meat Sci. 2011 Jul;88(3):468-71. doi: 10.1016/j.meatsci.2011.01.028. Epub 2011 Feb 2.

The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside).

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1
Industry & Investment NSW (Primary Industries), PO Box 865 Dubbo, NSW 2830, Australia.

Abstract

The effectiveness of a kiwi fruit based solution for improving the tenderness of beef m. semimembranosus and the effect on colour stability was studied. Three treatments were applied; (1) injection with the solution, (2) injection with water and (3) no injection. All samples were packaged using a SmartShape™ prototype and aged for 1 or 14 days. There was a significant effect (P<0.001) of the kiwi fruit solution on shear force, with no difference between samples injected with water and those not injected. For compression of the samples no fixed effects were significant (P>0.05). Samples not injected (control) were the darkest (lowest L* values) with no difference between samples injected with water and those injected with kiwi fruit solution. Injected samples had lower a* (redness) values than non-injected samples. In general the samples not injected had higher ratio (630/580 nm) values indicating less formation of metmyoglobin.

PMID:
21345602
DOI:
10.1016/j.meatsci.2011.01.028
[Indexed for MEDLINE]

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