Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking

Abstract

This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats

“…Texture is mainly affected by enzymatic denaturation of myosin and collagen and as shown in the results of texture profiles (SEM photograph, fiber cross-sectional area, sarcomere length, cooking yield, and shear force) show similar relations along with sensory evaluation ( Mortensen et al, 2012 ). The flavor of meat cooked sous-vide is primarily influenced by the cooking temperature, with lower temperatures resulting in milder flavors ( Naqvi et al, 2021a ). Flavor can also differ depending on the type of meat and the composition of their volatile compounds, and the intensity of volatilization of the volatile compounds, which exhibits an unpleasant flavor, directly affects consumer preference ( Munekata, 2021 ).…”

A critical review of Ginger’s (Zingiber officinale) antioxidant, anti-inflammatory, and immunomodulatory activities

“…Those bioactive compounds were responsible for generating a DPPH radical scavenging ability of about 30% from commercial drinks, and about 50% for 100% ginger drinks. Meanwhile, Naqvi, Thomson ( 74 ) used ginger powder to inject sous vide beef steak to 116% raw weight at 2 g/L ginger concentration to increase flavor. On the other hand Zagórska, Czernicka-Boś ( 75 ) review that ginger in home cooking has diverse final bioactivity depending on the cooking method used.…”

Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic

“…Tenderness is widely considered as the most important eating quality attribute associated with consumer preferences [27]. From the results in Table 3(a), although all tenderized samples P:G:Ga L , G:Ga:P L , and Ga:P:G L showcased significantly improved tenderness scores (3.63, 3.10, and 2.97) compared to the control (1.27), only P:G:Ga L demonstrated statistically superior tenderness (p<0.05).…”