Volume: 55 Issue: 1
Year: 2024, Page: 129-134, Doi: https://doi.org/10.51966/jvas.2024.55.1.129-134
Received: Oct. 12, 2023 Accepted: Nov. 29, 2023 Published: March 31, 2024
This study sought to optimise the amalgamation of type II and type III quality beef cuts in cold-set restructured beef, employing the cold-binding agent microbial transglutaminase. Type III quality beef cuts, include brisket, plate, and flank, which were blended in a 1:1:2 ratio, while type II quality beef cuts, encompassing round and chuck, were mixed in a 1:1 ratio. The type II cuts were cubed to dimensions of 10 × 7.5 × 5 centimeters, while the type III cuts were minced through a 13 millimeters mincer plate. Three proportion variants were examined: Control (C1 , 100% type II meat), T1 (70% C1 + 30% type III meat), T2 (60% C1 + 40% type III meat), and T3 (50% C1 + 50% type III meat). The ingredients utilised included microbial transglutaminase and curing agents. The creation of cold-set beef loaves entailed sequential steps such as vacuum tumbling, vacuum packaging, equilibration and freezing. The resultant cold-set beef loaves were then sliced into 5 millimeters thick beef steaks and seasoned with a spice blend before pan-frying and subjected to sensory evaluation. Cooking yield and sensory attributes (both raw and shallow-fried) were meticulously analysed. Our findings indicated that there were no statistically significant differences (p>0.05) in cooking yield, with T3 demonstrating the highest mean (53.8 ± 3.45). Concerning sensory attributes in both raw and shallow-fried restructured beef steaks, all attributes exhibited significant differences (p< 0.05), with T3 achieving the highest scores. Thus, the restructured beef steaks (T3 ) incorporating 50 per cent type II quality beef and 50 per cent type III quality beef emerged as the preferred composition among the treatments
Keywords: Restructured beef, cold-set restructured, type II quality meat, type III quality meat, cooking yield, sensory attributes
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© 2024 Basha et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Basha M.H.S.A., Sathu T., VasudevanV. N., Irshad A. and Gleeja V. L. 2024. Enhancing Meat Quality and Value: Cold-Set Restructuring with Type II and Type III Quality Beef Cuts. J. Vet. Anim. Sci. 55(1):129-134
DOI: https://doi.org/10.51966/jvas.2024.55.1.129-134