Tenderness and Cooking Loss of Yearling Brahman Cross and Mature Ongole Cross Beef Treated Tenderizing Method

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Tenderness and Cooking Loss of Yearling Brahman Cross and

Mature Ongole Cross Beef Treated Tenderizing Method

Tuti Suryati*, Irma Isnafia Arief, & Bernadeth Nenny Polii

Faculty of Animal Science, Bogor Agricultural University, Bogor 16680 Indonesia, *e-mail: tutisuryati16@yahoo.co.id

Abstract

The application of tenderizing methods such as enzyme, internal endpoint temperature, and thawing method on beef from different age and breed of cattle are important to investigate. The objectives of this research were to study effect of papain enzymes, internal endpoint temperatures and thawing methods on Warner-Bratzler shear force (WBSF) and cooking loss of meat from yearling Brahman Cross and Ongole Cross 3-4 years old used as young and mature beef respectively. Young frozen beef was thawed for 24 hr in refrigerator or soaking in ambient temperature water for 30 min. Old beef was only thawed used first thawing method. Cooking loss and WBSF were evaluated after beef were treated with or without soaking in papain enzyme solution for 30 min and continued with boiling until internal endpoint temperature 80 o_{C, 90}o_{C or 100}o_{C. The result showed that papain could}

improve tenderness of mature beef if reach internal endpoint temperature 90 o_{C, but}

could not at young beef. Cooking loss of young and mature beef that were boiled until internal endpoint temperature 80 o_{C or 90}o_{C had no differences. Thawing}

for 24 hr in refrigerator with internal endpoint temperature 80oC resulted in the most tenderness and the lowest cooking loss in young beef. In conclusion; the use of papain enzyme to improve tenderness was effective for mature beef, and internal endpoint temperature 80 o_{C or 90}o_{C was better than 100}o_{C to get lowest cooking}

loss at young beef neither mature beef. In this research beef from mature Ongole Cross (Indonesian local breed) has lower WBSF value (more tender) than beef from young Brahman Cross (Australian Brahman Cross).

Key words: beef tenderness, cooking loss, tenderizing method

Introducton

Tenderness s the man factor that nfluences meat palatablty and consumer

decson for choosng the meat (Brooks et al., 2000). Beef tenderness was affected by

breed (Huffman et al., 1967; Slanger et al., 1985), age (Shorthose and Harrs, 1990;

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et al., 2004), chllng and rate of cookng (Kng et al., 2003). Papan enzyme was

proteolytc enzyme that could mprove the meat tenderness (Huffman et al., 1967;

Ionescu et al., 2008). Ionescu et al. (2008) reported that papan, besdes bromeln, led to a lmted hydrolyss of beef meat protens, to a loss of physcal ntegrty of muscle and connectve tssue, accompaned by a hgh solublty of structural protens, and to an mprovement of the beef meat tenderness. Addton end pont of

nternal temperature n cookng also plays a part n beef tenderzng (Parrsh et al.,

1973; Lu and Berry 1996; George-Evn et al., 2004). The other factor that could

affect beef tenderness before cookng s thawng method.

Informaton about meat tenderzng method was necessary to produce beef tender. Besdes that, cookng loss also to be concern as beef cookng characterstc that nfluence consumer acceptance. Tenderzng treatments such as enzyme, nternal temperature, and thawng method on beef from dfferent age and breed of cattle have to be nvestgated. The objectves of ths research were to study the effect of papan enzymes, nternal endpont temperatures and thawng methods on Warner-Bratzler shear force (WBSF) and cookng loss of meat from yearlng Brahman Cross and Ongole Cross 3-4 years old used as young and mature beef respectvely.

Materals and Methods

Beef that used n ths research were got from round of male yearlng Brahman Cross as young beef, and Ongole Cross 3-4 years old as mature beef. Both of meats were frozen untl evaluaton procedures were held. Frozen young beef was thawed wth dfferent method. Beef that stll covered n plastcs packagng were thawed for

24 hr n refrigerator or soaked n ambent temperature water for 30 mn. The mature

beef was only thawed by frst thawng method. After thawng, the packagng were removed from samples, and were treated wth or wthout soakng n papan enzyme soluton (2% crude extract; w/v) for 30 mn that contnued wth bolng untl reach nternal endpont temperature (IET) 80 o_{C, 90}o_{C or 100}o_C.

Tenderness was measured by WBSF (kg/cm2_{). Beef samples boled accordng}

to each treatment, and then mn of three 1.27 cm dameter and length 3-4 cm of samples cores were taken parallel to the muscles fber. Then the cores were shared by Warner-Bratzler shear. Cookng loss represented weght losses after cookng that was measured as sample weght margn before and after boled.

The effect of IET (80o_{C, 90}o_{C dan 100}o_{C), papan enzyme (wth and wthout),}

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as basc desgn. Analyss of varance was used to analyze effect of the treatment, and mean dfferences among treatment was analyzed usng Tukey test.

Results and Dscusson

Beef thawed at refrgerator (4-6 o_{C) for 24 hr was more tender (was ndcated}

by lower WBSF at P<0.05) than beef soaked for 30 mn at ambent temperature water (Table 1). Ths fact ndcated that beef tenderness was caused by the damage of meat fber as consequence of ce crystal formaton, and the damage of meat fber thawed at refrgerator was more ntensve than that thawed n water. Ths explanaton make

reference to Lnares et al. (2005) that reported that slow thawng as t happened n

refrgerator causes more damage through ce crystallzaton n the meat.

Actually, enzyme papan and IET treatment ddn’t affect the tenderness of young beef from yearlng Brahman Cross (Table 1). That case was dfferent wth WBSF value of beef from mature Ongole Cross. WBSF value of beef from mature Ongole Cross sgnfcantly affected (P<0.05) by nteracton of IET and papan enzyme treatment. Non-papan treatment resulted n the lowest WBSF (the most

tender) at endpont nternal temperature 100 o_{C, whle f use papan treatment, the}

lowest WBSF (the most tender) reached at IET 90 o_{C (Table 2).}

Table 1. Warner-Bratzler sheared force of young beef treated by papan enzyme, dfferent thawng method, and nternal endpont temperature (kg/cm2)

Thawng/Enzyme Internal Temperature

80 o_C ₉₀o_C ₁₀₀o_C

Soakng, 30 mn

Non-papan 5.32 ± 0.98 4.19 ± 0.36 6.40 ± 2.07

Papan 6.89 ± 1.28 4.83 ± 0.76 5.07 ± 0.38

Mean 5.42 ± 1.33a

Refrgerator, 24 hr

Non-papan 4.09 ± 1.12 4.36 ± 0.15 4.47 ± 0.22

Papan 4.71 ± 0.40 5.40 ± 0.81 4.84 ± 1.13

Mean 4.62 ± 0.80b

Mean of nternal temperature 5.17 ± 1.40 4.65 ± 0.71 5.19 ± 1.27

Mean of Papan

Non-papan 4.77 ± 1.23

Papan 5.27 ± 1.05

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Ths study ndcated that papan applcaton to mprove tenderness was effectve

for mature beef. The result could be explaned accordng to report of Ionescu et al.

(2008) that papan showed hydrolytc actvty on the connectve tssue, leadng to a better tenderzaton of the adult beef meat. Another fact from ths research showed that beef from mature Ongole Cross (Indonesan local breed) has lower WBSF value (more tender) than beef from young Brahman Cross (Australan Brahman Cross) (Tabel 1 and 2).

Cookng loss of young beef from Brahman Cross was affected by nteracton among IET, thawng method and use of papan enzyme (P<0.05). The lowest

cook-ng loss reached by IET 80o_{C for both of papan and thawng treatment, and 90}o_C

for all the treatment, except thawng by soakng for 30 mn n ambent temperature water and wthout papan usng (Table 3). Cookng loss of mature beef from Ongole Cross sgnfcantly affected (P<0.05) by nteracton between papan enzyme and

IET of cookng (Table 4). Internal endpont temperature 80o_{C wth or wthout}

pa-pan enzyme treatment resulted lower percentage of cookng loss, and no dfference

wth IET 90o_{C wth or wthout enzyme. Ths research showed that ncreasng of IET}

Table 2. Warner-Bratzler sheared force of mature beef treated by papan enzyme and nternal endpont temperature (kg/cm2)

Enzyme Internal Temperature

80 o_C ₉₀o_C ₁₀₀o_C

Non-papan 3.91 ± 0.15a _{3.82 ± 0.50}a _{2.64 ± 0.42}ab

Papan 3.02 ± 0.48ab _{2.22 ± 0.52}b _{3.73 ± 0.64}a

Note: Dfferent superscrpt n the same raw and column ndcate sgnfcant dfferent (P<0.05).

Table 3. Cookng loss of young beef treated by papan enzyme, dfferent thawng method, and nternal endpont temperature (%)

Thawng/Enzyme Internal Temperature

80 o_C ₉₀o_C ₁₀₀o_C

Soakng, 30 mn

Non-papan 37.90 ± 3.75bcd _{42.70 ± 4.10}abc _{47.49 ± 6.21}ab

Papan 35.24 ± 6.93bcd _{39.35 ± 6.41}abcd _{46.80 ± 5.87}ab

Refrgerator, 24 hr

Non-papan 29.16 ± 4.95d _{37.84 ± 4.63}bcd _{43.59 ± 6.16}ab

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ncreased percentage of cookng loss both of young and mature beef. The result

ac-cord wth George-Evan et al. (2005) reported that the ncreasng of IET ncreased

cookng tme and cookng losses.

Conclusons

The use of papan enzyme to mprove tenderness was effectve for mature beef, and nternal endpont temperature 80o_{C or 90} o_{C were better than 100} o_{C to get} lowest cookng loss at young beef nether mature beef. In ths research beef from mature Ongole Cross (Indonesan local breed) has lower WBSF value (more tender) than beef from young Brahman Cross (Australan Brahman Cross).

Acknowledgement

Ths research was funded by Young Lecturer Research Grant Program, Bogor Agrcultural Unversty. Great thank to Dah Retno Sulstyowat, S.Pt. and Kamto Subagyo, S.Pt. as techncal assstance n ths research.

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Enzyme Internal Temperature

80 o_C ₉₀o_C ₁₀₀o_C

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