Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat.
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abstract
Muscles (n=9) from beef rounds (n=40) were subjected to one of the four tenderization strategies: control, blade tenderization, enzymatic tenderization or salt/phosphate injection. Treated muscles were aged, cut into steaks, cooked using one of the two cooking methods (dry-heat or moist-heat), and Warner-Bratzler shear (WBS) force values were determined. For dry-heat cookery, injection with a salt and phosphate solution resulted in the lowest WBS values, however, WBS values for blade tenderization and enzymatic tenderization were comparable in the M. adductor, M. vastus lateralis, M. rectus femoris, and M. semimembranosus (cranial and caudal aspects). The M. gluteobiceps (cranial and caudal aspects, and ischiatic head) and M. semitendinosus showed little improvement in WBS values with any of the tenderization treatments. For moist-heat cookery, only the M. rectus femoris and M. semimembranosus, caudal aspect, showed significant decreases in WBS values, and those improvements were only associated with salt and phosphate injection and enzymatic tenderization. Within each cooking method and tenderization treatment, the M. rectus femoris, M. semimembranosus, cranial aspect had the lowest WBS values, whereas the M. gluteobiceps, ischiatic head and M. semimembranosus typically had the highest WBS values. All tenderization strategies increased the frequency of muscles being rated as "very tender" (WBS<31.4 N) and "tender" (31.4 N
