Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve <i>Semitendinosus</i> beef muscles from cows were t...

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Autores principales:	Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jacques Rouel, Annie Vénien, Thierry Astruc, Dominique Gruffat, Pierre-Sylvain Mirade
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	tumbling muscle fibres connective tissue meat toughness Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/cd9cefd95d82444e923db2b852cf08eb
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spelling	oai:doaj.org-article:cd9cefd95d82444e923db2b852cf08eb2021-11-25T17:35:48ZImpact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces10.3390/foods101128022304-8158https://doaj.org/article/cd9cefd95d82444e923db2b852cf08eb2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2802https://doaj.org/toc/2304-8158Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve <i>Semitendinosus</i> beef muscles from cows were tumbled according to four programs: T1 (2500 consecutive compression cycles (CC), for about 3 h), T2 (6000 CC, about 7.5 h), T3 (9500 CC, about 12 h), and T4 (13,000 CC, about 16 h). The effect of tumbling on the toughness of raw meat was assessed using compression tests (stresses measured at 20% and 80% of deformation ratios) and microscopic observations made at the periphery and centre of meat samples, and compared against non-tumbled controls. Longer tumbling times significantly reduced the stresses measured at 20% and 80% compression rates, which reflected the toughness of muscle fibres and connective tissue, respectively. At the microscopic level, longer tumbling times led to reduced extracellular spaces, increased degradation of muscle structure, and the emergence of amorphous zones. A 12-h tumbling protocol ultimately makes the best compromise between the process time demand and toughness reduction in beef <i>Semitendinosus</i> meat pieces.Konan Charles Aimeric N’GattaAlain KondjoyanRaphael FavierJacques RouelAnnie VénienThierry AstrucDominique GruffatPierre-Sylvain MiradeMDPI AGarticletumblingmuscle fibresconnective tissuemeat toughnessChemical technologyTP1-1185ENFoods, Vol 10, Iss 2802, p 2802 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	tumbling muscle fibres connective tissue meat toughness Chemical technology TP1-1185
spellingShingle	tumbling muscle fibres connective tissue meat toughness Chemical technology TP1-1185 Konan Charles Aimeric N’Gatta Alain Kondjoyan Raphael Favier Jacques Rouel Annie Vénien Thierry Astruc Dominique Gruffat Pierre-Sylvain Mirade Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces
description	Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve <i>Semitendinosus</i> beef muscles from cows were tumbled according to four programs: T1 (2500 consecutive compression cycles (CC), for about 3 h), T2 (6000 CC, about 7.5 h), T3 (9500 CC, about 12 h), and T4 (13,000 CC, about 16 h). The effect of tumbling on the toughness of raw meat was assessed using compression tests (stresses measured at 20% and 80% of deformation ratios) and microscopic observations made at the periphery and centre of meat samples, and compared against non-tumbled controls. Longer tumbling times significantly reduced the stresses measured at 20% and 80% compression rates, which reflected the toughness of muscle fibres and connective tissue, respectively. At the microscopic level, longer tumbling times led to reduced extracellular spaces, increased degradation of muscle structure, and the emergence of amorphous zones. A 12-h tumbling protocol ultimately makes the best compromise between the process time demand and toughness reduction in beef <i>Semitendinosus</i> meat pieces.
format	article
author	Konan Charles Aimeric N’Gatta Alain Kondjoyan Raphael Favier Jacques Rouel Annie Vénien Thierry Astruc Dominique Gruffat Pierre-Sylvain Mirade
author_facet	Konan Charles Aimeric N’Gatta Alain Kondjoyan Raphael Favier Jacques Rouel Annie Vénien Thierry Astruc Dominique Gruffat Pierre-Sylvain Mirade
author_sort	Konan Charles Aimeric N’Gatta
title	Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces
title_short	Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces
title_full	Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces
title_fullStr	Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces
title_full_unstemmed	Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces
title_sort	impact of tumbling process on the toughness and structure of raw beef meat pieces
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/cd9cefd95d82444e923db2b852cf08eb
work_keys_str_mv	AT konancharlesaimericngatta impactoftumblingprocessonthetoughnessandstructureofrawbeefmeatpieces AT alainkondjoyan impactoftumblingprocessonthetoughnessandstructureofrawbeefmeatpieces AT raphaelfavier impactoftumblingprocessonthetoughnessandstructureofrawbeefmeatpieces AT jacquesrouel impactoftumblingprocessonthetoughnessandstructureofrawbeefmeatpieces AT annievenien impactoftumblingprocessonthetoughnessandstructureofrawbeefmeatpieces AT thierryastruc impactoftumblingprocessonthetoughnessandstructureofrawbeefmeatpieces AT dominiquegruffat impactoftumblingprocessonthetoughnessandstructureofrawbeefmeatpieces AT pierresylvainmirade impactoftumblingprocessonthetoughnessandstructureofrawbeefmeatpieces
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Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

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