Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking

Zahra B Naqvi; Michael A Campbell; S Latif; Peter C Thomson; David M McGill; Robyn D Warner; Michael A Friend

doi:10.1016/j.meatsci.2021.108563

Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking

Meat Sci. 2021 Oct:180:108563. doi: 10.1016/j.meatsci.2021.108563. Epub 2021 May 19.

Authors

Zahra B Naqvi¹, Michael A Campbell², S Latif³, Peter C Thomson⁴, David M McGill⁵, Robyn D Warner⁵, Michael A Friend⁶

Affiliations

¹ School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia. Electronic address: zanaqvi@csu.edu.au.
² School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia.
³ Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Rd, Wagga Wagga, NSW 2650, Australia.
⁴ Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia.
⁵ Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
⁶ Office of the Pro Vice-Chancellor (Research and Innovation) Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.

PMID: 34044229
DOI: 10.1016/j.meatsci.2021.108563

Abstract

The study investigated the effect of zingibain protease and sous vide cooking on tenderness and water-holding capacity of M. biceps femoris (BF) from 30 older Angus cows (6-7 years) fed concentrates for 0, 28, 42 or 56 days. BF were cooked for 1, 8, and 18 h at 65 °C and 75 °C, without any pre-treatment, after they have been injected with water only or after they have been injected with either 1 g/L or 2 g/L ginger powder solution (containing zingibain). Samples were tested for cooking loss, total water content, Warner-Bratzler shear force (WBSF), collagen content, and myofibrillar fragmentation index (MFI). Results revealed the significant interactions between concentrate feeding, ginger powder injection, cooking temperature, and time on quality traits. WBSF was reduced (P < 0.001) by increasing zingibain concentration at 65 °C but a gradual decrease was noted at 75 °C. Collagen solubility and MFI increased (P < 0.05) with increasing zingibain concentration. Injecting zingibain along with sous vide cooking demonstrated the weakening of myofibrillar and connective tissue proteins contributing to enhanced collagen solubility and tenderness in BF.

Keywords: Ginger powder; Protease; Reconditioning; Sous vide; Tough meat.

MeSH terms

Animal Feed / analysis
Animals
Cattle
Collagen / analysis
Cooking / methods*
Diet / veterinary*
Female
Hamstring Muscles
Myofibrils
Peptide Hydrolases*
Red Meat / analysis*
Shear Strength
Temperature
Zingiber officinale / enzymology

Substances

Collagen
Peptide Hydrolases