N'Gatta Konan Charles Aimeric, Kondjoyan Alain, Favier Raphael, Rouel Jacques, Vénien Annie, Astruc Thierry, Gruffat Dominique, Mirade Pierre-Sylvain
Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France.
Université Clermont Auvergne, INRAE, VetAgro Sup, UMR1213 Unité Mixte de Recherches sur les Herbivores (UMRH), 63122 Saint-Genès-Champanelle, France.
Foods. 2021 Nov 14;10(11):2802. doi: 10.3390/foods10112802.
Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve beef muscles from cows were tumbled according to four programs: T1 (2500 consecutive compression cycles (CC), for about 3 h), T2 (6000 CC, about 7.5 h), T3 (9500 CC, about 12 h), and T4 (13,000 CC, about 16 h). The effect of tumbling on the toughness of raw meat was assessed using compression tests (stresses measured at 20% and 80% of deformation ratios) and microscopic observations made at the periphery and centre of meat samples, and compared against non-tumbled controls. Longer tumbling times significantly reduced the stresses measured at 20% and 80% compression rates, which reflected the toughness of muscle fibres and connective tissue, respectively. At the microscopic level, longer tumbling times led to reduced extracellular spaces, increased degradation of muscle structure, and the emergence of amorphous zones. A 12-h tumbling protocol ultimately makes the best compromise between the process time demand and toughness reduction in beef meat pieces.
嫩度是消费者对牛肉的感知和接受度的一个主要因素。在此，我们使用实验室翻滚模拟器来研究翻滚过程在降低生牛肉切块韧性方面的效果。从牛身上选取了12块牛肉肌肉，按照四个程序进行翻滚处理：T1（连续2500次压缩循环（CC），约3小时）、T2（6000次CC，约7.5小时）、T3（9500次CC，约12小时）和T4（13000次CC，约16小时）。通过压缩试验（在20%和80%变形率下测量应力）以及对肉样周边和中心进行微观观察来评估翻滚对生肉韧性的影响，并与未翻滚的对照组进行比较。更长的翻滚时间显著降低了在20%和80%压缩率下测量的应力，这分别反映了肌肉纤维和结缔组织的韧性。在微观层面，更长的翻滚时间导致细胞外空间减小、肌肉结构降解增加以及无定形区域的出现。12小时的翻滚方案最终在牛肉块的处理时间需求和韧性降低之间达成了最佳平衡。
