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

• Published in: Meat science Vol. 88; no. 3; pp. 468 - 471
• Main Authors: Toohey, E.S., Kerr, M.J., van de Ven, R., Hopkins, D.L.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.07.2011; Elsevier
• Subjects: Actinidia - chemistry; Animals; Biological and medical sciences; Cattle; Chemical Phenomena; Compressive Strength; Female; Food Additives - chemistry; Food Handling; Food industries; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Kiwi fruit solution; m. semimembranosus; Meat - analysis; Meat and meat product industries; Meat colour; Metmyoglobin - analysis; Muscle Proteins - analysis; Muscle, Skeletal - chemistry; Pigmentation; Plant Extracts - chemistry; Shear Strength; Tenderness; Time Factors; m. semimembranosus; Kiwi fruit solution; Meat colour; Tenderness; Fruit; Meat product; Beef; Solution
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2011.01.028

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 14days. 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 (630/580nm) values indicating less formation of metmyoglobin.