Effect of process variables on the functional properties of seven beef cuts

Abstract

The effects of electrical stimulation, boning (hot or cold), storage (chilled or frozen) and meat cut type on the composition and functional properties of seven New Zealand export cuts (brisket, blade, bolar, inside round, knuckle, outside round and rump) from cull cows were investigated. Cut type, but not processing, affected lean composition (P < 0.001). Chilled cuts had a higher pH and water holding capacity, and a more stable colour relative to frozen cuts. The brisket, blade and rump had a higher water holding capacity compared with the other cuts. Cooked batters from chilled cuts had higher torsion stress, strain and emulsion stability compared with cooked batters from frozen cuts. Chilled bolars and outside rounds produced stronger and more cohesive gels, whereas chilled briskets produced the weakest and least cohesive gels. Cooked batter from electrically stimulated cuts had lower emulsion stability than that from unstimulated cuts. Data from the present study can be used to differentiate or group the seven cuts on the basis of their composition and functional properties in raw or cooked form for the purpose of adding value.