Effects of Different Tumbling Mileages on Beef Steak Quality and Process Optimization

Abstract:

Beef rump was used as raw material in this study to optimize the tumbling marinating process in steak production. Results showed that：tumbling mileages significantly affected color，cooking lose，transverse relaxation time T2，myofibrillar protein solubility，hardness，elasticity and shear forceof beef. Different rotation speeds，rotation methods，along with selected tumbling mileages were chosen to implement a L9（34） orthogonal test. Cooking lose and shear force were measuredto evaluatetheir effects，and results indicated that the optimal condition was tumbling 3000m，run 20 min，pause 10 min，and tumbling speed was 10r/min. Beef had better edible quality under above conditionby thecooking lose reduced 8.44% and shear force increased 18.53%，compared to beef which were not tumbled.