The combined effect of blade tenderization (T, NT) and tumbling time (0, 2, 16 h) on quality characteristics of cooked beef roasts processed with 20 or 40% injection level was investigated. Properties of the beef roasts were determined by measuring processing and textural characteristics (shear force, texture profile analysis). Extended tumbling (to 16 h) favorably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC for beef roasts. It also decreased shear force and hardness of beef samples by 50-60%, but was unable to increase cohesiveness. Blade tenderization prior to injection generally was found to be beneficial for textural characteristics, tended to improve cook yield, but did not influence other hydration properties. An interaction between tenderization and tumbling was observed for shear force. Blade tenderization decreased shear values by 15-20% for roasts tumbled for 0 or 2 h, but did not improve tenderness with extended tumbling.
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