Application of sarunashi (Actinidia arguta) juices extracted at different ripening stages for Japanese Shorthorn steer meat tenderization.

We investigated the effects of juices of sarunashi (Actinidia arguta) at varying ripening stages (unripe, force-ripe, ripe, and over-ripe) on textural properties and water holding capacity after application to the supraspinatus muscle meat from Japanese Shorthorn steers (n = 6). Following drip and cooking loss measurements, we analyzed the maximum load, gumminess load, cohesiveness, and adhesiveness of the muscle samples. Drip loss did not differ significantly among the groups; however, cooking loss in the over-ripe group was higher than that in the other groups.