Journal of Veterinary and Animal Sciences

Volume: 55 Issue: 1

  • Open Access
  • Research Article

Enhancing Meat quality and value: Cold-set restructuring with type ii and type iii quality beef cuts

M.H.S. Abrar Basha1, T. Sathu1*, V. N. Vasudevan1, A. Irshad1 and V. L. Gleeja2

1. Department of Livestock Products Technology

2. Department of Statistics

College of Veterinary and Animal Sciences, Mannuthy, Thrissur - 680 651 Kerala Veterinary and Animal Sciences University Kerala, India

*Corresponding author: [email protected], Ph. 9447293042

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

Abstract

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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Cite this article

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

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