Muscle Applications

In this section:

Quality & Value Adding Processes
Consumer Product Packaging

The results of the Commercial Beef Muscle Profiling research indicate that while the juiciness and flavour of beef from older animals may at times be perceived as superior even to youthful cattle, tenderness enhancement strategies are required for some muscles.

Ongoing studies commissioned by the Beef Information Centre are investigating the impact of individual and combined tenderness enhancement strategies such as tumbling, moisture enhancement and mechanical tenderization.

Rib, Strip Loin and Top Sirloin are among the applications showing tremendous promise, given their tenderness, juiciness, flavour, appearance and overall palatability.

To realize the full potential of mature cattle however, continued research is required to support the development of value-added products that would typically have the characteristics of whole muscle items.

Quality & Value Adding Processes

Below is a list of methods used within the industry to assist in enhancing eating quailty and bring consistency to commercial beef.

Mechanical Blade / Needle Tenderizing
·Improved tenderness and bite consistency through muscle fibre alignment and connective tissue breakdown

Brine Injection *
·Mechanically similar to needle tenderizing with a pressurized dispersion of brine as needles pierce meat

Massaging *
·A controlled atmosphere and frictional energy to enhance meat through the use of added ingredients

Aging
·Dry or wet. Natural enzyme activities that increase tenderness and flavour

Chemical / Enzyme Tenderizing *
·The addition of organic acids (vinegar/citric acid) or natural enzymes, from pineapple and/or papaya, to accelerate the tenderization of meat protein

Vacuum Tumbling *
·A controlled atmosphere and impact energy to enhance meat through the use of added ingredients

Marination *
·Flavour enhancing technique where portioned meat is placed in a prepared marinade

* Seasoned: Accompanies the product name when phosphate salts, spices and or salt is added with water to a solid muscle product

Consumer Product Packaging

These new consumer cut concepts help utilize common muscles in non-traditional formats for improved marketability. Line extensions are available in a variety of contemporary, trendy flavours, with shelf life extended through modified atmosphere packaging. Consistent in-pack portion control using cavity form systems gives each finished unit a uniform look. These retail ready consumer-packaging concepts add further value through current packaging technologies.

Skin Pack System

• Provides a barrier around the product once the air is removed and the package is sealed that extends shelf life
• Packaging that refers to substantially all air being removed prior to final sealing
• Considered a form of modified atmosphere since normal room air is removed
• Film options are barrier and breathable with gas flushing as a third option. Considerations: the use of semi-permeable/breathable film allows the meat to breathe maintaining its red colour.

Barrier film:

• Extends shelf life by suspending growth of aerobic organisms such as Pseudomonas and promoting growth of beneficial lactic-acid bacteria
• Reduces moisture loss and prevents freezer burn
• Allows for extended shelf life when meat colour is not critical (dark marinades)

Breathable Film:

• Allows for a small amount of air to pass through the film
• Shares similar advantages to barrier film with limiting results on shelf life
• Allows fresh and frozen red meat to maintain colour bloom

GAS Packaging

• 2 categories: Controlled Atmosphere Packaging (C.A.P.) and Modified Atmosphere Packaging (M.A.P.)
• Defined as the alteration of proportional volumes of the gases which comprise a normal atmosphere
• Allows meat to bloom if oxygen is incorporated into the gas blend
• Extended shelf life through oxidation control when oxygen is displaced by carbon dioxide and nitrogen
• Prevents crushing of soft products by preventing package collapse
• Retains moisture in package but does not prevent purging from product

C.A.P.

• Gases are added or removed to maintain a desired atmosphere balance

M.A.P.

• Used in both a barrier or breathable system either by drawing a vacuum or filling with a gas mixture
• During storage product respiration and film permeability will cause gas levels to change

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