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Effect on Conveyor Speed on Mechanical Tenderization of Beef inside Rounds^{1 ,2,}

University of Nebraska-Lincoln⁴, Lincoln, 68583

Abstract

A needle penetration tenderizer was used on U.S.D.A. Choice and Good grade inside rounds. Conveyor speeds of 2.54, 3.81 and 7.62 cm per movement determined the number of needle penetrations per treatment. Weight loss during treatment was not significant. Needle penetration did not affect the moisture or fat content between treatments. Shear force values were significantly less (P<.01) for the three conveyor movements when compared to the control but were not different from each other. Shear force values were not significantly different between the two grades compared. Choice grade steaks took significantly less time (P<.01) to cook to an internal temperature of 65 C than the Good grade steaks. The tenderized Choice steaks took significantly less time to cook (P<.05) than the untreated Choice steaks, but there was no significant difference between cooking times for the treated and untreated Good grade steaks. Thawing loss, cooking loss and total loss were not different between treatments; however, the Good grade steaks showed significantly more thaw loss, cooking loss and total loss than the Choice steaks (P<.01).

¹ Published with approval of the Director as Paper No. 3932. Journal Series, Nebraska Agricultural Experiment Station. Research reported was conducted under Project Number 13-23.

² TR-2 Mechanical Tenderizer courtesy Bettcher Industries, Inc., Vermilion, OH 44089.

³ Present address: Peter Eckrich and Sons Inc., Fort Wayne, IN 46801.

⁴ Department of Animal Science.