Study On The Quality Improvement And Storage Characteristics Of Beef Round Steaks

In recent years,beef steaks are enjoying an increasing popularity by its characteristics of nutrition,convenience and tasty.However,most of steaks in the market are made of high-tender beef tenderloins which is expensive and with lower output volume.Ginger is an agricultural product with variety of functions,such as tenderization,color protection,anti-oxidation,and fresh-keeping.In this paper,the beef round meat with harder texture was used as raw materials,and ginger extract was selected as natural quality improver and combined with tumbling,ultrasound to improve the quality of beef round steaks.Finally,steaks with moderate texture and good quality were developed,and the storage characteristics of samples were also investigated,which provide significant reference for the utilization of beef round meat and the development of new steak products.The results of this paper are as follows:(1)The quality characteristics of beef round steaks can be improved by all of papain,bromelain,kiwifruit protease,ficin and ginger extract.The tenderness,texture characteristics and sensory quality were improved obviously,and myofibrillar fragmentation index,collagen heat solubility increased significantly,and the macromolecular protein was hydrolyzed.Samples treated by ginger extract were of the highest comprehensive qualities.(2)The water holding capacity,tenderness,texture properties and color of beef steaks can be improved by the combination of tumbling and ginger extract.The beef round steaks can get a better quality when the concentration of ginger extract was 25~75%,the pH was 6~8,the tumbling time was 1~3 h,the vacuum degree of tumbling was 15~45 kPa.When the concentration of ginger extract was 50%,the pH was 7,the tumbling time was 3 h,the vacuum degree of tumbling was 30 kPa,beef round steaks can achieve the best quality.(3)The water holding capacity,tenderness,texture properties and color of beef round steaks can be improved by the combination of tumbling and ginger extract.The beef round steaks can get a better quality when the ultrasonic power was 100~300 W,ultrasonic time 10~30 min,ultrasonic temperature 30~50?,post-ultrasonic time was 6~12 h.The optimum parameters from response surface method are as follows: Ultrasonic temperature 43.75?,ultrasonic power 186.6 W,ultrasonic time 19.28 min,and the shear force can achieve the lowest value of 39.0 N.(4)There was no significant difference in fat content and moisture content among samples treated differently,but the protein content of three ginger extract treated samples were significantly lower than the control group.During the storage time,the overall quality of all samples treated differently decreased significantly.But every quality indicator of all of three ginger extract treated samples was better than the control samples,which indicates that the ginger juice can inhibit the spoilage and deterioration of the round steak samples,and the shelf life can be improved by about two days.Innovation:The beef round meat with harder texture was used as raw materials,and ginger extract combined with tumbling and ultrasonic were used to improve the quality characteristics of beef round steaks,and the round beef steak with better quality were developed,and the storage characteristics of different treated samples were also investigated.It can provide theoretical basis and important reference for the processing and utilising of round beef and the development of new steak products.