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Effects of blade tenderization, vacuum massage time and salt level on chemical, textural and sensory characteristics of precooked chuck roasts

Shackelford, S.D., Reagan, J.O., Mann, T.F., Lyon, C.E., Miller, M.F.
Journal of food science : an official publication of the Institute of Food Technologists 1989 v.54 no.4 pp. 843-905
precooked foods, meat cuts, roasting, food processing, tenderizing, food composition, texture, sensory evaluation, lipid content
The influence of blade tenderization (T), vacuum massage time (2, 3 hr) and salt level (SL) (1.0, 1.25%) on the chemical, textural, and sensory characteristics of precooked chuck roasts prepared from Triceps brachii (TRI) and Supraspinatus (SUP) muscles was investigated. Cooking losses decreased and total yields increased with higher SL, while T increased product fat content. T decreased Warner-Bratzler shear values for the bind site (junction between the two muscles) and the edge of the roast. Instron values for hardness and chewiness of the muscle tissue were decreased by blade tenderization. Sensory panel evaluation showed that TRI had a more intense beef flavor and was more tender than SUP, while T improved first impression tenderness.