Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef.
The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and semimembranosus, SM) from over thirty month (OTM) cattle. Canola oil emulsion injection significantly reduced shear force, increased sensory scores for juiciness and tenderness, and made connective tissue less perceptible. Targeted levels of omega 3 fatty acids can be achieved by the inclusion of canola oil containing marinades/emulsions at levels sufficient to retain omega 3 fatty acids in cooked product. All consumer acceptability attributes of OTM muscles were improved with the use of canola oil emulsion injection treatments without compromising colour although slightly decreasing oxidative stability of BF muscle. Injection of omega 3 oil emulsions in combination with blade tenderization can be effectively utilized to enrich injected products in essential fatty acids and enhance eating quality of OTM beef.
Meat science