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Actinidin pretreatment and sous vide cooking of beef brisket: effects on meat microstructure, texture and in vitro protein digestibility

journal contribution
posted on 2023-05-03, 16:38 authored by Xiaojie Zhu, Lovedeep Kaur, Maryann StaincliffeMaryann Staincliffe, Mike Boland
The application of actinidin to beef brisket followed by thermal inactivation (by sous vide cooking) was studied for its effects on textural attributes, microstructure and protein digestibility under simulated gastric conditions. The optimal processing of meat was achieved by injecting 5 % of a 3 mg/mL solution of commercial actinidin extract (ActazinTM from Anagenix Ltd.) into brisket steaks, followed by vacuum tumbling and cooking under sous vide conditions at 70 °C for 30 min. This cooking time is considerably less than sous vide cooking times normally used in the food service industry. The actinidin-treated meat had no change in pH, colour and cook loss, but showed improved sensory scores for tenderness, juiciness and flavour compared with the untreated meat. Transmission electron micrographs showed considerable breakdown of the myofibrillar structure, particularly around the Z-discs. An enhanced initial rate of muscle protein breakdown under simulated gastric conditions was observed using SDS-PAGE, demonstrating positive effects of the actinidin treatment on meat protein digestibility.

History

Rights statement

© 2018 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Meat Science

ISSN

0309-1740

Citation

Zhu, X., Kaur, L., Staincliffe, M., & Boland, M. (2018). Actinidin pretreatment and sous vide cooking of beef brisket: effects on meat microstructure, texture and in vitro protein digestibility. Meat Science, 145, 256–265. doi:10.1016/j.meatsci.2018.06.029

Funder

Massey University

Contract number

A22881

Job code

11881X01

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