Effect of fermented apple solution on the textural properties of beef loin steak

The effectiveness of adding fermented apple solution (FAS) along with the mechanical tenderization on mature beef was investigated. The loin steaks from post-breeding Japanese Black Cattle were subjected to shear force examinations after being mechanically tenderized, marinated in FAS and cooked. The mechanically tenderized samples that were treated with wet-heat and dry-heat showed a significant decrease in the values of the breaking strength, when compared to that observed in non-mechanically tenderized samples. The data indicates that the breaking force values of grilled samples that had been treated with FAS were significantly reduced (p0.05). Compared to untreated samples the samples treated with FAS and vacuum packed, showed a drastic (p0.01) reduction in breaking strength values. Data suggests that the vacuum packaging provides the opportunity for substances such as FAS to penetrate into the meat tissues more effectively. Top loin steaks of beef treated with FAS retained water much more efficiently than control samples. Results from the sensory evaluation showed that the taste of the samples treated with FAS was extremely good and acceptable. Prospectively, the use of FAS along with the mechanical tenderization treatment and/or packaging steaks with FAS under vacuum condition would contribute considerably to the amelioration of textural properties and tenderization of mature cow's meat. Addressing the application of these studies to meat production may result in the conversion of tough meat into a consumer-acceptable product in the future.