The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)

Meat Sci. 2011 Jul;88(3):468-71. doi: 10.1016/j.meatsci.2011.01.028. Epub 2011 Feb 2.


The effectiveness of a kiwi fruit based solution for improving the tenderness of beef m. semimembranosus and the effect on colour stability was studied. Three treatments were applied; (1) injection with the solution, (2) injection with water and (3) no injection. All samples were packaged using a SmartShape™ prototype and aged for 1 or 14 days. There was a significant effect (P<0.001) of the kiwi fruit solution on shear force, with no difference between samples injected with water and those not injected. For compression of the samples no fixed effects were significant (P>0.05). Samples not injected (control) were the darkest (lowest L* values) with no difference between samples injected with water and those injected with kiwi fruit solution. Injected samples had lower a* (redness) values than non-injected samples. In general the samples not injected had higher ratio (630/580 nm) values indicating less formation of metmyoglobin.

Publication types

  • Evaluation Study

MeSH terms

  • Actinidia / chemistry*
  • Animals
  • Cattle
  • Chemical Phenomena
  • Compressive Strength
  • Female
  • Food Additives / chemistry*
  • Food Handling
  • Fruit / chemistry*
  • Meat / analysis*
  • Metmyoglobin / analysis
  • Muscle Proteins / analysis
  • Muscle, Skeletal / chemistry*
  • Pigmentation
  • Plant Extracts / chemistry*
  • Shear Strength
  • Time Factors


  • Food Additives
  • Muscle Proteins
  • Plant Extracts
  • Metmyoglobin