At-home methods for tenderizing meat using blade tenderization, lime juice and pineapple puree

Meat Sci. 2021 Jun:176:108487. doi: 10.1016/j.meatsci.2021.108487. Epub 2021 Mar 4.

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.

Keywords: Beef; Blade tenderization; Flank; Marination.

MeSH terms

  • Ananas / chemistry
  • Animals
  • Cattle
  • Citrus aurantiifolia / chemistry
  • Drug Combinations
  • Food Handling / methods*
  • Male
  • Papain*
  • Red Meat / standards*
  • Shear Strength
  • Sodium, Dietary*

Substances

  • Drug Combinations
  • Sodium, Dietary
  • meat tenderizer
  • Papain