title: Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatus.
abstract: Binding beef muscles together after removing excess seam fat and heavy connective tissue was studied. Ribeye rolls and top blade roasts were fabricated from corresponding sides of 24 beef carcasses with cuts from one side serving as treated (bonded) and cuts from the other side serving as controls. For the ribeye rolls, the bonded treatment consisted of removing the kernel fat that lies between the m. spinalis dorsi and the m. longissimus thoracis. For the top blade roasts, the bonded treatment consisted of removing the heavy connective tissue sheath after the m. infraspinatus was cut open lengthwise. To bind muscles together after removal of fat or connective tissue, a dry-sprinkle mixture of Activa™ TG-RM (featuring the enzyme, transglutaminase) along with 5% sodium caseinate by weight was applied to the surfaces to be bonded (approximately 0.25% by weight was used). Steaks were cut for raw and cooked proximate analysis and energy assessment and for in-home and simulated retail case consumers studies. Bonded steaks were higher in dissectible lean, lower in energy from fat and total energy for all cuts, and higher in protein for the raw top blade, raw ribeye, and cooked ribeye steaks. Bonded ribeye steaks were lower in chemical and dissectible fat and higher in moisture. Consumers rated bonded ribeye steaks higher than control steaks for leanness and bonded top blade steaks higher for all raw appearance and cooked palatability traits. When asked to purchase bonded or control steaks from a simulated retail case, consumers purchased bonded ribeye steaks because of leanness and bonded top blade steaks because of perceived greater marbling compared to control steaks. Modifying subprimals to remove excessive seam fat and connective tissue resulted in improved physical and chemical composition of steaks and improved many visual and eating quality characteristics.
authors: Meat Science Section, Department of Animal Science, 2471 TAMU, Texas A&M University, College Station, TX 77843-2471, USA.
authors: D S
authors: DS
authors: Kolle
authors: J W
authors: JW
authors: Savell