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Blade Tenderization of Wholesale Cuts from Ram Lambs and Kid Goats¹

Texas Agricultural Experiment Statation, College Station 77843

Abstract

Legs and loins from the right sides of 31 ram lambs and 24 kid goats were mechanically tenderized by use of a blade tenderizing machine. Wholesale cuts were tenderized either one (1x), two (2x) or three (3x) times and compared with cuts from the opposite side of the carcass which were not tenderized. With very few exceptions, differences between tenderized and untreated loin chops or leg steaks for cooking loss, cooking time, degree of doneness, flavor, juiciness and overall satisfaction were not statistically significant. Blade tenderization increased (P<.05) muscle fiber tenderness ratings in nine of 10 comparisons, decreased (P<.05) the amount of connective tissue detected by sensory panel members in six of 10 comparisons and decreased (P<.05) the force necessary to shear 1.3 cm cores of cooked sample in 10 of 10 comparisons. Shear force measurements appear to over-estimate tenderness differences between untreated and mechanically tenderized chops and steaks as a result of the shear blade following the fracture planes created by tenderizer blades. The present study provides some evidence that tender cuts (e.g., the loin) need not be tenderized more than once; however, it may be advantageous to pass the less tender cuts (e.g., the leg) through the blade tenderizing machine more than one time.

¹ T.A. 12290, Meats and Meat Chemistry Section, Department of Animal Science, Texas Agricultural Experiment Station. This study was partially supported by Ross Industries, Inc., Midland, VA; Lucky Stores, Inc., Buena Park, CA; the National Restaurant Association, Chicago, IL; King Ranch, Inc., Kingsville, TX; and The Natural Fibers and Food Protein Commission of Texas, Renner.

² Texas A&M University Agricultural Research and Extension Center, San Angelo.

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