Effect of Tenderization, Meat Restructuring and Cutting Technique on the Texture of Dried Beef

Abstract

The effect of tenderization treatments and meat restructuring on the texture of dried beef was investigated. Beef topside and eye of round were cut across and along the grain direction in thin strips and tenderized by blade tenderization and papain treatment. Yet another portion of meat was restructured. The meat was dried in hot air (50°C) to 70% weight loss. Shear force of the rehydrated dried muscles was measured by Instron Universal Testing Machine. The dried meat which was tenderized before drying showed low shear force value than the non-tenderized control samples (p < 0.05). Also lower shear force values were obtained for the dried meat which was cut across the grain than cut along the grain. J. Food Sci. Technol. Nepal, Vol. 6 (102-104), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8269