The Effects of Tumbler Volume on Roasted Beef Quality

Authors

• Mike Baczwaski, University of Nebraska-Lincoln
• Roger W. Mandigo, Universit y of Nebraska - LincolnFollow
• Jesus Velazco, Instituto Technológico de Estudios Superiores de Monterrey, Monterrey, México

Date of this Version

January 2003

Comments

Published in 2003 Nebraska Beef Cattle Report. Copyright © 2002 The Board of Regents of the University of Nebraska.

Abstract

Semitendinosus beef muscles (n = 108) were used to determine optimum tumbler volume with regards to meat quality. Fill capacity of 2/3 meat had lower shear force values than capacities of 1/2 (P = 0.02) and 1/3 (P < 0 .01). Texture profile analysis showed favorable results among treatments. Hardness was lower with 2/3 capacity than 1/2 (P = 0.02) and 1/3 (P = 0.06). Gumminess favored 2/3 capacity over 1/2 (P = 0.02). Springiness favored 1/2 capacity over 1/3 capacity (P < 0.01) and 2/3 capacity (P=0.04). Purge, absorption rate during tumbling, absorption rate after rest, cooking loss and yield had no effect between treatments.