Maceration Frequency Impacts Semitendinosus and Biceps femoris Surface Area, Cooking Loss, and Palatability Outcomes

Abstract

We examined the effect of maceration frequency on surface area, purge loss, and palatability of eye of round and bottom round steaks. Beef eye of round (n = 12) was cut into 8 steaks each and randomly assigned to 0, 1, 2, or 3 macerations and uncooked or cooked slice shear force (SSF) tenderness determinations. Bottom round muscles (n = 12) were cut into 12 steaks and randomly assigned to 0, 1, 2, or 3 macerations and uncooked or cooked SSF or trained sensory evaluations. Steaks were trimmed to a common size (50 cm2 for eye of round and 80 cm2 for bottom round) prior to maceration with a commercial steak tenderizer. Data were analyzed via mixed ANOVA models using a randomized complete block design. Surface area increased (P < 0.001) by 15.4%, 38.6%, and 62.4% for eye of round steaks and 22.0%, 51.3%, and 70.3% for bottom round steaks after 1, 2, or 3 macerations, respectively. Purge losses did not differ (P ≥ 0.247) for either muscle due to maceration frequency. Uncooked SSF values for eye of round steaks were decreased (P < 0.001) by 6.6%, 19.5%, and 40.0% after 1, 2, and 3 macerations; however, cooked SSF values did not differ (P = 0.077). For bottom round steaks, uncooked SSF values were decreased (P < 0.001) by 32.0%, 45.5%, and 67.2% after 1, 2, and 3 macerations; cooked SSF values for steaks macerated 3 times were 26.6% lower (P = 0.022) than steaks macerated 0, 1, or 2 times. Cooking losses were greater (P < 0.001) for macerated eye of round (5.4% to 7.2%) and bottom round steaks (7.6% to 10.8%). Maceration decreased (P < 0.001) sensory juiciness and connective tissue ratings and increased (P < 0.001) sensory tenderness ratings. Maceration increased surface area and improved tenderness.