Accelerated Processed Restructured Beef Steaks

ACCELERATED PROCESSED RESTRUCTURED BEEF STEAKS

H. WANG, N.G. MARRIOTTI, J.R. CLAUS and P.P. GRAHAM

Department of Food Science and Technology Virginia Polytechnic Institute and State University

Blacksburg, VA 24041

Received for Publication on April 12, 1993 Accepted for Publication on July 7, 1993

ABSTRACT

Muscles from ungraded (no roll) beef (arm chucks of A maturity steer carcasses were removed at 1 and 24 h postmortem. High connective tissue and fatty portions were reduced to 3.0 mm particle size and other muscles were comminuted to 9.9 mm. These materials were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate, converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted ajier 3 and 7days of storage for appearance and taste attributes by seven trained panelists. Objective measurements were taken for color and tenderness traits, collagen solubility and oxidative rancidity. Postrigor steaks experienced less (P <. 0.05) oxidative rancidity development with superior tenderness ratings a f e r 7 days of storage. Rigor state of raw materials had no effect (P > 0.05) on microbial growth, peak break force, color, overall appearance, flavor, and collagen solubility of samples with the same storage periods. Oxidative rancidity of prerigor samples increased (P < 0.05) with additional storage time.

INTRODUCTION

During the past decade, consumers have expressed less interest in beef roasts. Steaks and chops have become the most preferred beef cut (Jeremiah 1982). These cuts contribute to only 15-25% of a carcass and a large portion is processed into less expensive comminuted products (Secrist 1987). Contemporary consumers are looking for low fat, flavorful and tender products but at an affordable price. Lack of these products have made the beef industry less competitive. To increase

'Contact author. Journal of Muscle Foods 5 (1994) 419-430. All Rights Reserved. 0 Copyright 1994 by Food & Nutrition, Inc.. , Trumbull, Connecricut. 419

420 H. WANG, N.G. MARRIOTT, J.R. CLAUS and P.P. GRAHAM

the monetary return, efforts have been made to transform less expensive carcass cuts into high value products through restructuring.

The wholesale beef chuck represents approximately 27% of a beef carcass (Paterson and Parrish 1986). This cut contains a number of different muscles which vary widely in composition and palatability. In a comparison conducted by Ramsbottom and Strandine (1948) of 50 muscles from different portions of the carcass, the infraspinatus was scored as slightly tender, whereas the Complexus, Deep pectoral and Rhomboideus were rated as very tough. Thus, the chuck is currently merchandized as low-priced steaks, roasts or ground beef and is the most underutilized wholesale cut of the beef carcass (Cecchi et al. 1988; Pater- son and Parrish 1986).

The high proportion of connective tissue is one of the major problems when utilizing the chuck and shank as raw materials for the manufacture of restructured products with collagen as the major factor that causes toughness. Schmidt and Trout (1982) concluded that connective tissue offered the greatest potential for altering the textural characteristics of meat products.

Accelerated processing of beef reduces cooler space, refrigeration input, chill time, product shrinkage, and “in plant” resident time, compared to the conven- tional processed carcasses (Kastner 1982). Pepper and Schmidt (1975) discovered that restructured beef rolls made from hot processed bovine muscle were com- parable to those from conventionally chilled and processed carcasses. Marriott et al. (1985) reported no differences (P > 0.05) in tenderness and other sensory attributes between prerigor and postrigor beef steaks or pork chops. However, Seideman et al. (1982) reported that prerigor steaks manufactured from inside and outside rounds and frozen for 3 h postmortem were less desirable in tenderness, texture, flavor, and overall palatability than postrigor counterparts.

This research was designed to investigate an accelerated and alternative method for optimal utilization of the beef chuck by converting the less attractive muscles (high connective and fatty tissue) into restructured steaks to increase the value of this flavorful but challenging cut. Furthermore, the intent was to evaluate the effects of rigor state of raw materials‘and storage time on the acceptability of restructured steaks.

MATERIALS AND METHODS

Sample Preparation

Five ungraded (no roll) A maturity steer carcasses (300-360 kg) representative of the U.S. Select grade obtained from the Meat Science Laboratory at Virginia Polytechnic Institute and State University were sampled. Muscles from the left shoulder and shank (except M. longissirnus thoracis and Infraspinafus) were ex-

ACCELERATED PROCESSED STEAKS 42 1

cised at 60 min postmortem for manufacturing prerigor restructured steaks. The same muscles from the right side were removed at 24 h postmortem for conver- sion to postrigor samples. The shank muscles and high connective tissue or fatty chuck muscles were comminuted to 3.0 mm particle size with a Hobart grinder (Model 4532, The Hobart Manufacturing Company, Troy, Ohio). The other muscles were reduced to 9.9 mm with the same equipment. Raw materials for the restructured steaks were composed of 60% large and 40% small particle portions. Adjuncts of the formulation included 1.0% salt and 0.25% sodium tripolyphosphate, mixed for 8 min in a Hobart mixer (Model A-200, The Hobart Manufacturing Company, Troy, Ohio), stuffed into 100 mm fibrous casings (Viskase Corp., Chicago) and placed in -2OC storage for 12 h. These samples were subsequently tempered to -5C in a -2C storage environment. The casings were peeled and the samples were shaped into logs with a Ross Superform press (Model T-20, Ross Industries, Midland, Va.). These logs were subsequently cut into 25.4 mm steaks, wrapped in polyvinyl chloride (PVC) film, and stored at 2C in a dark cooler for subsequent analysis.

Sensory Evaluation

Sensory evaluations of samples were conducted after storage for 3 and 7 days. The samples were cooked to an internal temperature of 70C in a 165C electric oven as determined with copper-constantan thermocouples and a Honeywell recording potentiometer (Model Y 153X62-P-(5)-16-IT-III-23-DJTA8K). Seven cores (12.7 mm diameter) were taken from each sample. The cores were kept warm in the beakers which were placed for approximately 10 min in preheated sand (ca 70C). Tenderness, texture, and flavor of these cores were evaluated by seven trained (Rainey 1979) panelists using an 8-point scale (1 = very undesirable; 8 = very desirable).

Texture Profile Measurement

Samples for this measurement were prepared the same as for the sensory evaluation. The cooked samples were cooled to ca 25C. Five cores (12.7 mm diameter) were taken from each sample. Shear force and total work were measured with a computerized Instron (Model 101 1, Instron Corp., Canton, Mass.) containing a Warner-Bratzler attachment. Fifty kg load cells were used, with a cross-head speed of 200 mm/min and 10% load range.

Color Evaluation and Measurement

After 2 and 6 days of storage, the steaks were transferred into a display case (4C). Color, texture, and overall appearance of these steaks were evaluated by


a trained panel (Rainey 1979) under 1076 lux of cool white fluorescent light using an 8-point scale (1 = very undesirable; 8 = very desirable).

The CIE L*, a*, b* values of steaks used for subjective evaluations were determined after 2 and 6 days of storage using a Minolta CR-200 Chroma Meter (Minolta Camera Co., Osaka, Japan). The Instrument was calibrated with a standard plate (CIE L* = 97.91, a* = -0.71, b* = +2.44). Three areas on each steak were measured and the mean of these values was incorporated in the statistical analysis.

Oxidative Rancidity Determination

Oxidative rancidity development of steaks during storage was determined after 0, 3, and 7 days of storage by the thiobarbituric acid (TBA) test (Tarladgis et al. 1960) with the modification according to Rhee (1978).

Standard Plate Count

The microbial stability of steaks during storage was determined at 0, 3, and 7 days by the Standard Plate Count (SPC) method (APHA 1992). Eleven grams of a sample with 99 ml of 0.1% peptone solution were homogenized for 2 min in a stomacher (Model S10-400, Techmar Co., Cincinnati) and the subsequent solution was used for SPC.

Collagen Solubility

The determination of hydroxyproline in the steaks was based on the procedure outlined by Hill (1966). Epimysial tissues were removed with subsequent reduction to 3 mm particle size. Three-5 g samples from each treatment.were freeze dried in a vacuum chamber (0.68 kg/mz pressure) for 48 h at -4OC, powdered by a Corning blender and put into 50-ml centrifuge tubes. Twelve ml of 1/4 strength Ringer’s solution (7.0 g NaC1,0.26 g CaC12, 0.35 g KCl per liter) were added to each tube. The tubes were put in a 77C water bath for 70 min. The mixture was cooled for 30 min at 25C and centrifuged at 6OOO X G for 10 min. The supernatant was decanted into 50-ml glass test tubes with a screw cap. An additional 8 ml of 114 strength Ringer’s solution was added to the residual and mixed. The mixtures were centrifuged again at 6OOO X G for 10 min. The supernatant was combined with the h t fraction. Sixteen ml and 10 ml of 12N HC1 were added respectively to the supernatant and residue of each sample. These mixtures were hydrolyzed in an autoclave for 16 h at 120C and 1.4 kg/cm2 pressure. The mixtures were subsequently cooled to 25C and then clarified by a carbon decolorizing agent. After filtration and neutralization by 5N NaOH us-

ACCELERATED PROCESSED STEAKS 423

ing methanol red as the indicator, the hydroxyproline of the hydrolyzate was determined according to the procedure of Bergman and Loxley (1963). Hydroxyproline content of the supernatant and residue was multiplied by 7.52 and 7.25 respectively, to determine the collagen content. The sum of collagen ofthe residue and supernatant was reported as total collagen content. The percentage of soluble collagen was calculated by dividing the collagen content of the supernatant by total collagen.

Statistical Analysis

Statistical analyses were conducted with the split-split-plot model for sensory and color panel evaluation and split-plot for the other measurements. The General Linear Model procedure of the SAS program (SAS 1990) was used to determine the effects of rigor state of raw materials and storage time on the characteristics of restructured steaks.

RESULTS AND DISCUSSION

No differences (P > 0.05) were observed in color or overall appearance rating scores from panelists (for samples stored the same length) between prerigor and postrigor restructured steaks (Table 1). The panelists detected a similar satisfaction of color for both prerigor and postrigor steaks and did not sense the difference (P > 0.05) characterized by CIE L* a* b* measurements. Among prerigor samples, the rating scores for color decreased (P < 0.05) with storage time. Visual texture scores for the postrigor steaks were higher (P < 0.05) than the prerigor counterparts for the same storage times but this trait was not affected (P > 0.05) by storage time.

The CIE L* values of restructured steaks manufactured from prerigor beef were higher (P < 0.05) than the postrigor counterparts (Table 1) when the same storage periods were compared. This observation agrees with results reported by Seideman and Durland (1983) who revealed that restructured steaks from hot-boned beef were brighter in color than those manufactured from cold-boned raw materials. Gumpen and Olson (1984) found less metmyoglobin and higher Hunter ‘a’ values for restructured steaks made from prerigor than for postrigor beef. For this study, after 3 and 7 days of storage, those steaks manufactured from prerigor beef had numerically higher CIE a* and b* values which indicated more color saturation than for postrigor steaks, although this comparison was not significant (P > 0.05). Only the CIE a* values for postrigor steaks decreased (P < 0.05) from 3 days to 7 days of storage (Table 1).

TABLE 1.

EFFECT OF RIGOR BTATE

ON T

HE

APPEARANCE TRAITB’ OF RESTRUCTURED BTEAKB

P

!2!

Rig

or state

Pr er ig

or

Postrigor

3 days

7 days

3 days

7 days

Mean

SE

Mean

SE

Mean

SE

Mean

SE

color Panel

Color

5.5b

0.1

3

5.0’

Texture

5.6

* 0

.09

5

.5*

overa 11

Ap

pear

ance

5.4”

0

.11

5

.2=

0.1

3

0.1

0

0.1

1

MINO

LTA

CIE

Lh’a’

L’

44.7b

0.7

4

42

.9”

0.74

a*

22

.3b

1

.10

1

9. I”

1.1

0

b’

11

.Zb

0.57

10.0”

0.57

5.2

” 0

.13

5.5b

0.1

3

6.1

b

0.1

0

5.8

”

0.0

9

5.6

b

0.1

1

5.4”

0.1

1

41.5cd

0.74

39

.96

0.74

21

.6b

1

.10

1

6.9

’ 1

.10

10

.1”

0.57

8.5

’ 0.57

~ ~

’ 1

= very

undesirable; 8 =

very

desirable

Mean

s in e

ach

row wi

th id

enti

cal

supe

rscr

ipts

ar

e no

t di

ffer

ent

(P>0.05)

E 0 2 P s


Steaks manufactured from postrigor beef were rated higher (P < 0.05) for tenderness than those made from prerigor beef (Table 2) after storage for 7 days. However, there were no differences (P > 0.05) in Warner-Bratzler peak break force values between prerigor and postrigor steaks. The work value used to break the samples of the postrigor steaks stored for 7 days (13.4 kg*mm) was higher (P < 0.05) than the prerigor counterparts (8.8 and 9.9 kg*mm) but the data for 3 days storage reflect only a numerical increase that is not significant (P > 0.05). These results compare with Seideman et al. (1982), who reported minimal effects of hot processing on instrument texture measurement (deformation, stress, and work), but reduced tenderness and texture desirability from panelists for steaks manufactured from hot-processed beef.

A possible explanation for more instrumental work and higher rating scores for tenderness of postrigor steaks may be related to the binding characteristics. Pepper and Schmidt (1975) discovered that beef rolls made from cold-boned meat had more binding strength than those made from hot-boned samples. Huffman and Cordray (1979) found that chops made from prerigor pork muscle had lower tension release values (less binding) than those made from postrigor meat. Our results revealed that the Warner-Bratzler shear break force ranged between 1.3 to 1.7 kg for a 1.25-cm core, indicating that the products were very tender. Thus, these lower rating scores should not be interpreted as lack of tenderness. The reduced binding property of prerigor steaks may result in a loose structure with less acceptability. Higher work values of the postrigor steaks when compared to the prerigor samples may be attributable to superior binding characteristics which improved product integrity and resulted in improved satisfaction from panelists for tenderness, even though the instrumental peak force did not differ (P > 0.05) between the two types of steaks.

Rigor state of raw materials had no effect (P > 0.05) on the texture and flavor scores of restructured steaks during sensory evaluation (Table 2). Also, the tenderness, texture and flavor of these steaks were not affected (P > 0.05) by 3 or 7 days of storage time.

Collagen analyses (not shown) revealed that there were no differences (P > 0.05) between prerigor and postrigor steaks in total collagen (17.4 mg/g vs. 16.2 mg/g) and percentage of soluble collagen (20.3% vs. 19.2%). The Warner-Bratzler peak break force values of the restructured steaks were 1.7 kg or below (Table 2) which indicated that the high level of connective tissue in the raw material from the chuck and shank did not cause toughness in the restructured steaks.

The effect of salt on tenderness of restructured products has been documented. Coon et al. (1983) found a substantial reduction in the Instron break force for beef steaks made from prerigor muscle when compared to postrigor steaks. In- creasing salt levels decreased the difference in peak break force between the restructured steaks manufactured from prerigor and postrigor muscle. Their data

TABLE 2.

EFFECT OF RIGOR STATE ON THE

TENDERMESS TRAITS. OF RESTRUC

TURE

D STEA

KS

R QI

Rigor state

Pre

rigor

Poatrigor

3 days

7 da

ys

3 days

7 days

ME

ASU

RE

ME

NT

Me

an

SE

Mean

SE

Mean

SE

Mean

SE

Bensory Pa

nel

6.6b

0.16

Tenderness

6.2”

0.16

6.0‘

0.16

6.5‘

0.16

Texture

5.9‘

0.14

6.1’

0.14

5.g

b

0.14

6.0b

0.14

6.3b

0.14

Flavor

6.0’

0.14

6.1’

0.14

6.2

b

0.14

WARN

ER-BRATZLER

PEA

R FORCE

Tota

l Work

a.ac

0

.97

9.9

0.97

11.4k

0.97

13.4b

0.97

(Kgf

*mm)

Peak Force

1.5’

0.20

1.3’

0.20

( Kg

1

1.4b

0.20

1.7’

0.20

? z F

c

P e C rA

’ 1 =

very

undesirable; 8 =

very

desi

rabl

e

Mean

s in

each

row with identical

supe

rscr

ipts

are

not different

(P>0.05)


indicated that when the salt level increased from 0% to 1 % , the Lee-Kramer peak break force for prerigor steaks changed by 146% (24 h tamping time), whereas the increase was only 26% for postrigor steaks. The 1 % salt level in this study may have also caused insignificant (P > 0.05) differences in peak break force between prerigor and postrigor steaks.

The rigor state of raw materials affected (P < 0.05) oxidative rancidity of restructured steaks as measured by TBARS values (Table 3). There were no differences (P > 0.05) in initial TBA values between the two types of steaks (0.16 vs. 0.09). Yet, in each storage period, oxidation developed faster in the steaks manufactured from prerigor beef, resulting in higher (P < 0.05) TBA values than for those made from postrigor beef (0.98 vs. 0.4) after 7 days of storage. The lower binding strength of the prerigor beef (Pepper and Schmidt 1975) may result in a looser product structure which allowed more oxygen penetration and higher oxidative rancidity for the prerigor steaks.

Differences in oxidative rancidity, as measured by TBARS values, between prerigor and postrigor steaks were not sensed by panelists. The flavor scores (Table 2) ranged from 6.0 to 6.3 which indicated insignificant differences (P > 0.05) in panel satisfaction between prerigor and postrigor steaks for all storage periods. Previous research revealed that the threshold of TBA values for detecting off- odor in pork were approximately 0.5-1 .O mg/kg (Tarladgis er al. 1960). There was a sharp drop in acceptability ratings by the panel when TBA values of cooked pork reached 0.45 to 0.60 mg/kg (Younathan and Watts 1959). We found that the panel still demonstrated moderate satisfaction (6.0-6.3) when the TBARS values reached 0.98 mg/kg for the prerigor steaks. This fact suggests that the off-odor of restructured beef formulated with salt and phosphate may be iden- tified in a higher range of TBARS values.

No differences (P > 0.05) were found in microbial load (SPC) between prerigor and postrigor steaks (Table 3) when compared to the same storage period. This observation agrees with McMillin er al. (1981), who reported that few differences were found in bacterial counts of hot processed ground beef that was quick frozen and the counts of patties made from chilled beef. They concluded that cryogenic freezing may have reduced bacterial numbers to such a level as to mask differences between hot and cold processing. Our study revealed that storage time affected (P < 0.05) microbial growth for both prerigor and postrigor steaks. There was no difference (P > 0.05) in SPC count between 0 days and 3 days for both prerigor and postrigor steaks. But, the counts at 7 days of storage were higher (P < 0.05) than for 0 and 3 days, with the highest number (6.1) found among prerigor steaks. This level was below 107/cmz which was reported as the level of noticeable off- odor on meat and meat products (Ayres 1960).

R 00

TABLE

3.

EFFECT OF RIGOR

STAT

E ON

TBA

VALUES A

ND

MI

CROB

IAL LO

AD OF RE

STRU

CTURED

STEAi18

Rigor

Stat

e

Prer

igor

Postrigor

0 day

s 3 d

ays

7 d

ays

0 day

s 3 da

ys

7 day

s

Mean

SE

Me

an

SE

Mean

SE

Me

an

SE

Mean

SE

Mean

SE

TBA

0.1

6'

0.07

0.6

1b

0.07

0.9

8'

0.0

7

O.O

gd

0

.07

0.

29'*

0.07

0.4

0"

0

.07

(m

s/ kg 1

log (C

FU/m

g)

s PC

3.6

4b

0

.45

4

.02

b

0.3

9

6.1

0'

0.3

9

3.3

8b

0

.46

4

.4g

b

0.4

8

5.8

0'

0.4

8

~ ~

.bed

Me

ans

in eac

h ro

w with id

enti

cal su

pers

crip

ts are not d

iffere

nt (P>0.05)

E 0 4

4

?

P B


Results from this study revealed that: (1) Restructured steaks manufactured from prerigor chuck muscles and stored

for the same period were a brighter (P < 0.05) colored (L* values) during storage, when measured objectively, than counterparts from postrigor beef.

(2) Panelists determined that steaks manufactured from postrigor beef were more acceptable (P c 0.05) in tenderness when evaluated after 7 days.

(3) Postrigor steaks exhibited less (P < 0.05) oxidative rancidity as measured by TBARS values after 3 and 7 days of storage.

(4) Oxidative randicity of restructured steaks increased with additional storage time.

(5 ) Rigor state of raw materials had no significant effect (P > 0.05) on standard plate count, Warner-Bratzler peak break force, and the rating scores for texture (taste), color, overall appearance, and flavor when the same storage days were compared.

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Accelerated Processed Restructured Beef Steaks