Physicochemical, shear force and sensory characteristics of PUFA‐tenderising solution injected restructured blade and brisket beef steaks during ageing

Abstract

This study evaluated physicochemical, shear force, and sensory characteristics of antioxidants added, PUFA-tenderising solution (PUFA-TS) injected restructured blade, and brisket beef steaks aged 1, 7, 14, and 21 days. The brisket, PUFA-TS injected, and 14 days aged steaks showed higher CIE colour a*, b*, and C* values than the blade, non-PUFA-TS injected, or any other days aged steaks. The blade and PUFA-TS injected steaks showed higher cooking loss and lower WBSF values than brisket and non-PUFA-TS injected steaks. Ageing time decreased the WBSF and increased the TBARS values. PUFA-TS injection enhanced the long-chain n-3 polyunsaturated fatty acids (n-3-LC-PUFA) content up to 47.44 mg/100 g of the steak. Meat cut type, PUFA-TS injection treatment, and ageing time did not affect the sensory characteristics. These results suggest that antioxidants added, PUFA-TS injection coupled with 14 days of ageing could improve the colour and oxidative stabilities and fatty acid profile of restructured blade and brisket beef steaks.