AI Article Synopsis
- Researchers tested at-home methods for tenderizing flank steaks by aging the meat for 28 days before applying treatments.
- The methods included blade tenderization and marination with lime juice or pineapple puree, with various combinations assessed for their impact on tenderness.
- The results showed that blade tenderization and pineapple puree both significantly reduced meat toughness, resulting in 7.3 to 24% overall tenderness improvements.
Article Abstract
We evaluated at-home methods to tenderize flank steaks. Steaks sourced from a commercial beef processor were aged 28 d postmortem, prior to treatment application. Individual steaks were cut into four sampling portions and treated via blade tenderization (BT), and marination with lime juice (LJ) and/or pineapple puree (PP). Blade tenderization (2×) was conducted parallel and perpendicular to muscle fiber direction; LJ and PP were added at 25% of sample weight. Tenderness was assessed via Warner-Bratzler Shear Force (WBSF) and data was analyzed via mixed models. Neither the three-way interaction (P = 0.64), the BT x PP interaction (P = 0.19), nor LJ (P = 0.35) treatment altered WBSF. Blade tenderization x LJ (P = 0.09) and LJ x PP (P = 0.07) tended to alter WBSF. Blade tenderization (P = 0.03) and pineapple puree (P < 0.01) reduced WBSF by 2.40 and 4.50 N, respectively. WBSF was reduced by 7.3 to 24% via treatment combinations of LJ, BT, or PP.
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| http://dx.doi.org/10.1016/j.meatsci.2021.108487 | DOI Listing |
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