Effects of pre-chill removal of kidney fat on the tenderloin quality of Japanese fattening steer
1997
Watanabe, A. (Tohoku National Agricultural Experiment Station, Morioka (Japan)) | Matsumoto, M. | Kushibiki, S. | Shinguu, H. | Hodate, K.
The effects of pre-chill removal of kidney fat on tenderloin quality were studied using eleven fattening Japanese Shorthorn cattle. At 30 min post-mortem, tenderloin on left side of each carcass was chilled by kidney fat removal and running water (12-15 degrees C) for 5 min (RF-treatment). The other side was left intact (IF-treatment). Both sides wee then stored at 3 degrees C for 10 days before the tenderloins were excised from carcasses. RF-treatment accelerated the chilling rate, resulted in significant increased toughness (P0.05), reduced transmission value (P0.01), higher moisture content (P0.05), increased cooking loss (P0.05), and lower Hunter "L", "a" and "b" values (P0.01). No significant difference was observed in water holding capacity. The sensory panelist tended to prefer the steak when the moisture content was 2.4% greater for the RF-treatment. In steaks where the moisture difference is over 2.9%, preference was extremely significant (P0.01) because of the juiciness (P0.01) resulting from RF-treatment. In the present study, four out of eleven pairs of tenderloins (36%) had a moisture difference between the treatments greater than 2.4%. These observations suggest that pre-chill removal of kidney fat would improve the moisture content of the tenderloin, which would be preferred by the consumer
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