Tenderness and Cooking Loss of Yearling Brahman Cross and Mature Ongole Cross Beef Treated Tenderizing Method

Abstract

The application of tenderizing methods such as enzyme, internal endpoint temperature, and thawing method on beef from different age and breed of cattle are important to investigate. The objectives of this research were to study effect of papain enzymes, internal endpoint temperatures and thawing methods on Warner-Bratzler shear force (WBSF) and cooking loss of meat from yearling Brahman Cross and Ongole Cross 3-4 years old used as young and mature beef respectively. Young frozen beef was thawed for 24 hr in refrigerator or soaking in ambient temperature water for 30 min. Old beef was only thawed used first thawing method. Cooking loss and WBSF were evaluated after beef were treated with or without soaking in papain enzyme solution for 30 min and continued with boiling until internal endpoint temperature 80 oC, 90 oC or 100 oC. The result showed that papain could improve tenderness of mature beef if reach internal endpoint temperature 90 oC, but could not at young beef. Cooking loss of young and mature beef that were boiled until internal endpoint temperature 80 oC or 90 oC had no differences. Thawing for 24 hr in refrigerator with internal endpoint temperature 80oC resulted in the most tenderness and the lowest cooking loss in young beef. In conclusion; the use of papain enzyme to improve tenderness was effective for mature beef, and internal endpoint temperature 80 oC or 90 oC was better than 100 oC to get lowest cooking loss at young beef neither mature beef. In this research beef from mature Ongole Cross (Indonesian local breed) has lower WBSF value (more tender) than beef from young Brahman Cross (Australian Brahman Cross)