Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking.
Meat Sci
; 216: 109577, 2024 Oct.
Article
in En
| MEDLINE
| ID: mdl-38964227
ABSTRACT
This study aimed to evaluate the sous-vide cooking and ficin treatment effects on the tenderness of beef steak and optimize it for the elderly using response surface methodology (RSM). The M. semitendinosus (ST) from Chikso cattle was shaped into 5 × 5 × 2.54 cm pieces. Ficin solution was injected into the ST steak at 10% of the meat weight, and sous-vide cooked in a water bath at 65 °C for 6 or 12 h. As ficin concentration increased, L*- and a*-value, shear force, and hardness decreased, while soluble peptides increased (P < 0.05). As cooking time increased, cooking loss and collagen solubility of the steak increased (P < 0.05). An interaction effect between ficin and sous-vide cooking was found in L*- and a*-value, shear force, hardness, and soluble peptides (P < 0.05). A model to optimize the hardness for elderly people was established (R2 = 0.7991). Optimization conditions by RSM were 0.86 U/L with 8.87 h (23 N/cm3) for tooth intake (grade 1), 16.31 U/L with 13.24 h (3 N/cm3) for gums intake (grade 2), according to KS H 4897 and Universal Design Foods concept for the elderly. These optimized conditions enable the production of customized products tailored to the oral conditions of elderly people.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Muscle, Skeletal
/
Cooking
/
Red Meat
Limits:
Aged
/
Animals
/
Humans
Language:
En
Journal:
Meat Sci
/
Meat sci
/
Meat science
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2024
Document type:
Article
Country of publication:
Reino Unido