Effect of injection of pineapple juice on texture and water holding capacity of Japanese Shorthorn beef

Abstract

In this study, the effect of injecting pineapple juice on the texture and water holding capacity of Japanese Shorthorn beef was examined. Four muscle samples (2cm thick, 60g total weight) were cut from the M. semimembranosus of each of six Japanese Shorthorn steers. These samples were randomly allocated as control sample, needle sample (no liquid injected), saline sample (physiological saline injected), and pineapple sample (pineapple juice injected). After treatment, all samples were vacuum-packed and stored for 24 h at 4°C ; then, drip loss, cooking loss and texture profiles of the samples were analyzed. The maximum load, load of gumminess, and cohesiveness of the pineapple sample were significantly lower than those of other samples. There were no significant differences in the adhesiveness, deformation of fracture, and distortion of fracture between samples. No differences were found in the drip loss and cooking loss between samples. These results suggested that inside of Japanese Shorthorn beef could be tenderized throughout without decreasing water holding capacity by injecting pineapple juice.