Bovine biceps femoris is resistant to tenderization by lower-salt moisture enhancement or enzyme addition

2010 ◽  
Vol 90 (4) ◽  
pp. 495-503 ◽  
Author(s):  
Z. Pietrasik ◽  
P.J. Shand
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Biceps Femoris ◽  
Sodium Content ◽  
Enzyme Treatment ◽  
Enzyme Specificity ◽  
Salt Level ◽  
Bacterial Protease ◽  
Connective Tissue Component ◽  
Low Salt

Unacceptable toughness in retail beef cuts prepared from round muscles is not uncommon. The biceps femoris (BF) muscle is a particular challenge due to its high connective tissue content. Disruption of connective tissue by proteolytic enzyme injection has been demonstrated to improve tenderness in some muscles. Moisture enhancement can also be effective; however, concern over sodium content in processed foods is rising. The single and combined effects of lower-salt moisture enhancement (ME; 0.25% sodium chloride/0.25% sodium phosphate) and injection of enzymes from different sources (fungal aspartyl protease, bacterial protease, porcine pancreatin, plant-derived papain) on tenderness characteristics of the BF was examined. The enzyme and ME treatments were not interactive. Moisture enhancement had no impact on peak shear force or sensory tenderness, although juiciness and saltiness perception was enhanced, even at the relatively low salt level. Each enzyme treatment reduced the shear force associated with the myofibrillar component of the BF, but did not influence the connective tissue component. No off flavour development or other sensory defects resulted from enzyme treatment. The ineffectiveness of the treatments may have been due to the low salt level, lack of enzyme specificity for collagen, or the relatively intractable nature of the BF to tenderization treatments.

scholarly journals Efficacy of Monosodium Glutamate as a Flavour Potentiator in Salt Reduction: A Review

2019 ◽  
Vol 2 (1) ◽  
pp. 01-04
Author(s):  
Jamuna Prakash ◽  
Prabhavathi S.N
Keyword(s):  
Salt Intake ◽  
Sodium Intake ◽  
Monosodium Glutamate ◽  
Asian Population ◽  
Sodium Content ◽  
Salt Reduction ◽  
Overall Acceptability ◽  
Salt Level ◽  
Low Salt ◽  
Flavor Profile

Sodium is an essential micro nutrient and an indispensable ingredient in most of the savoury foods. The salty taste is mainly contributed by sodium chloride through a proto-typical stimulus. The current sodium intake has been estimated to be exceeding normal recommendation at an alarming rate. This has given rise to health concerns since excessive sodium intake is associated with rise in blood pressure and eventually to cardiovascular diseases. The habitual salt intake among Asian population is around 10-12g/day against the WHO recommendation of 5-6g/day. Today food processing industries are facing challenges pertaining to sodium reduction, since it reduces the overall acceptability. In any food sodium can be reduced through a gradual lowering of salt level, however, this would require several months since it also decreases the overall palatability of foods. Another strategy that can be adopted to overcome this problem is to employ salt substitutes like monosodium glutamate (MSG). MSG has 30% less sodium in comparison to table salt and can help maintain palatability of foods. There are many studies supporting this observation. Our studies on the acceptability profile of salt reduced MSG incorporated fried preparations showed that approximately 25% of salt could be reduced in products without any significant effect on flavor profile. The results indicated that spice added product could be consumed with lower sodium levels and MSG had synergistic effect with spices. In salt reduced tomato soups, the control product with low salt was given lower scores as against MSG incorporated samples. It was also observed that increasing levels of MSG resulted in higher acceptance of products. Hence, it can be said that using MSG as a substitute would be a better option for maintaining adequate palatability in savoury foods with reduced sodium content.

Effect of Salt Concentration and Incubation Temperature on Formation of Histamine, Phenethylamine, Tryptamine and Tyramine During Miso Fermentation

1986 ◽  
Vol 49 (6) ◽  
pp. 423-427 ◽  
Author(s):  
K.-D. HENRY CHIN ◽  
P. E. KOEHLER
Keyword(s):  
Salt Concentration ◽  
Incubation Temperature ◽  
High Salt ◽  
Soybean Paste ◽  
Salt Level ◽  
Low Salt ◽  
Two Factors

Two factors, salt concentration and incubation temperature, were examined for their effect on the formation of histamine, phenethylamine, tryptamine and tyramine during miso (soybean paste) fermentation. Misos containing 5 and 10% NaCl were prepared and incubated at 25 and 35°C. The effect of each factor was determined from the chemical and microbiological changes in the misos during fermentation. Salt level was a significant factor in the formation of amines. Higher amine levels were found in low-salt (5% NaCl) formulations than in high-salt (10% NaCl) misos. Incubation temperature within the range of 25 to 35°C during fermentation had little effect on amine formation in misos.

scholarly journals Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia C. Vargas ◽  
Júlio C.C. Balieiro ◽  
Ana Monica Q.B. Bittante ◽  
Paulo J.A. Sobral
Keyword(s):  
Meat Quality ◽  
Proximate Composition ◽  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Force Measurements ◽  
Regression Curves ◽  
Sensory Characteristic ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples of bovine Longissimus thoracis et lumborum (BLTL), Tensor fasciae latae (BTFL), Semitendinosus (BST), Psoas major (BPM), Biceps femoris (BBF) and swine Longissimus thoracis et lumborum (PLTL) were analyzed for pH, proximate composition, cooking loss and shear force with a classical Warner-Bratzler device and a TA-XT2 Texturometer equipped with shear blades 1 and 3 mm thick. The effect of different techniques in each studied muscle was statistically analyzed and regression curves were built. Results from the 1 mm blade were quite similar to the ones obtained with the Warner-Bratzler, however the results from 3 mm blade were overestimated (p<0.05). Significant correlation (p<0.01) among shear force technique using Warner-Bratzler and the ones using the Texturometer was observed (0.47 for 1 mm blade and 0.57 for the 3 mm blade). In conclusion, we found that the 1 mm blade and the Warner-Bratzler machine are reproducible for all tested muscles, while the 3 mm blade is not reproducible for the BTFL, BST, BPM, BBF, PLTL. There is a significant correlation between the results obtained by the classical Warner-Bratzler and the TA-XT2 Texturometer equipped with both blades. Therefore, TA-XT2 Texturometer equipped with the 1mm blade can perfectly replace the traditional Warner-Bratzler device.

Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

2009 ◽  
Vol 89 (9) ◽  
pp. 1607-1614 ◽  
Author(s):  
Mette Christensen ◽  
Mari Ann Tørngren ◽  
Annemarie Gunvig ◽  
Noemi Rozlosnik ◽  
René Lametsch ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Biceps Femoris

Influence of Electrical Stimulation on Palatability of Hot-Boned, Pre-Rigor and Cold-Boned, Post-Rigor Frozen Beef Roasts1

1982 ◽  
Vol 45 (2) ◽  
pp. 164-168 ◽  
Author(s):  
C. L. GRIFFIN ◽  
D. M. STIFFLER ◽  
E. E. RAY ◽  
B. W. BERRY
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Biceps Femoris ◽  
The Other ◽  
Biceps Femoris Muscle ◽  
Length Width ◽  
Shape Changes ◽  
Femoris Muscle ◽  
Thin Samples

The effects of electrical stimulation on palatability of hot-boned, pre-rigor and cold-boned, post-rigor frozen beef roasts were studied by use of 16 steer carcasses. Both sides of 8 carcasses were electrically stimulated (1.5 amps; 100 - 1 s impulses); sides from the other 8 carcasses served as controls. One side of each carcass was hot-boned and the remaining side was boned following a 48 h chill (2 C). Roasts from the rump portion (anterior one-fourth) of the biceps femoris muscle were vacuum-packaged and frozen (−20 C). Following a 48-h thaw (0 C). roasts were weighed, measured for length, width and depth, seasoned, placed in cooking bags and roasted to 62.5 C. Cooking losses were less (P&lt;0.06) for hot-boned, pre-rigor frozen vs. cold-boned, post-rigor frozen roasts. Raw pH (post-freezing) was lower (P&lt;0.01) for hot-boned than cold-boned roasts. No differences (P&gt;0.05) were noted in shape changes for stimulation or chilling. Using triangle tests, untrained panel members were able to distinguish controls from electrically stimulated roasts and hot-boned from cold-boned roasts when served as thick (1.27 cm) or thin (2 mm) samples. Thick and thin samples of cold-boned roasts were preferred over hot-boned roasts. For roasts from carcasses that were not electrically stimulated, 62.6% preferred cold-boned roasts for thick samples while 61.4% preferred cold-boned roasts for thin samples. Cold-boned roasts from electrically stimulated carcasses were preferred over hot-boned roasts, 56.5% (thick) vs. 51.5% (thin). Warner-Bratzler shear force results indicated that hot-boned, control roasts required 79% more shear force than cold-boned roasts, but roasts from electrically stimulated carcasses required 14% more force to shear hot-boned than cold-boned roasts.

The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris

Meat Science ◽  
2017 ◽  
Vol 126 ◽  
pp. 18-21 ◽  
Author(s):  
Colin P. Starkey ◽  
Geert H. Geesink ◽  
Remy van de Ven ◽  
David L. Hopkins
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Biceps Femoris ◽  
The Relationship

IgE alone stimulates mast cell adhesion to fibronectin via pathways similar to those used by IgE + antigen but distinct from those used by Steel factor

Blood ◽  
2003 ◽  
Vol 102 (4) ◽  
pp. 1405-1413 ◽  
Author(s):  
Vivian Lam ◽  
Janet Kalesnikoff ◽  
Corinna W. K. Lee ◽  
Valerie Hernandez-Hansen ◽  
Bridget S. Wilson ◽  
...  
Keyword(s):  
Mast Cells ◽  
Connective Tissue ◽  
Immunoglobulin E ◽  
Extracellular Calcium ◽  
Phosphatidylinositol 3 Kinase ◽  
Murine Bone Marrow ◽  
Steel Factor ◽  
Connective Tissue Component ◽  
Late Antigen ◽  
Extracellular Regulated Kinase

Abstract We recently demonstrated that immunoglobulin E (IgE), in the absence of cross-linking agents, activates signaling pathways in healthy murine bone marrow–derived mast cells (BMMCs) and that this activation enhances BMMC survival, at least in part, via secretion of autocrine-acting cytokines. We report herein that IgE alone also triggers the adhesion of both BMMCs and connective tissue mast cells (CTMCs) to the connective tissue component, fibronectin (FN). This adhesion occurs to the same extent as that triggered by optimal levels of Steel factor (SF) or IgE + antigen (IgE + Ag) and is mediated by an increased avidity of the integrin very late antigen 5 (VLA-5). Moreover, this IgE-induced adhesion, which is prolonged compared with that elicited by SF or IgE + Ag, requires phosphatidylinositol 3-kinase (PI3K), phospholipase C γ (PLCγ), and extracellular calcium but not extracellular-regulated kinase (Erk) or p38. Interestingly, we found, using the calcium channel blocker, 2-APB (2-aminoethoxydiphenyl borate) and Lyn–/– BMMCs that both IgE- and IgE + Ag-induced adhesion to FN require extracellular calcium entry, whereas SF does not. Furthermore, our data suggest that FN acts synergistically with IgE to prolong intracellular phosphorylation events and to enhance IgE-induced inflammatory cytokine production and BMMC survival.

scholarly journals The Effects of Satay Marination on Three Beef Muscle Types

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Choon Y Cheok ◽  
Nyuk L Chin ◽  
Yus Aniza Yusof ◽  
Siti Mazlina Mustapa Kamal ◽  
Awis Q Sazili
Keyword(s):  
Weight Gain ◽  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Distilled Water ◽  
Brine Solution ◽  
Significant Difference ◽  
Muscle Types ◽  
Beef Muscle

The effects of marination on the weight gain, cooking loss and Warner-Bratzler shear force of three beef muscle types, i.e. blade roast (BR), biceps femoris (BF) and semitendinosus (ST) were investigated by treating them in distilled water (as control), brine solution, tamarind juice, tamarind juice plus salt and satay marinade for 180 minutes. The weight gain of ST muscles were significantly higher (P < 0.01) than the BR muscles in brine solution, tamarind juice plus salt and satay marinade, while ST and BF muscles did not differ significantly (P > 0.01) in all the five treatments. For cooking loss, muscle types did not show a significant difference (P > 0.01) in all marinating treatments except for BR and ST muscles in tamarind juice (P = 0.00023). The presence of salt in tamarind juice gave better results in tenderising ST muscles than using tamarind juice alone.

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