Estimation of textural properties, drip loss, and degree of curing of beef during curing by impedance measured using touch type electrodes

Abstract

This study was conducted to estimate textural properties, drip loss, and degree of curing of beef (M. triceps brachii) during curing by impedance measured using touch type electrodes. Steaks (20×20×50 mm) were cured with 6% (w/w) muscle weight of NaCl for 10, 20, 30, 40, 50, or 60 minutes. Various characteristics of the steaks were measured before and during curing : textual properties, drip loss, and impedance (at 1Hz, 120Hz, and 100kHz). Maximum load, cohesiveness, adhesiveness, load of gumminess, and drip loss did not vary significantly with curing time. Impedance at 1Hz before curing was significantly higher than after curing. Impedances at 120Hz and 100kHz before curing were significantly higher than those after 10 minutes of curing ; however, there were no differences in impedance among steaks cured for 10, 20, or 30 minutes. Impedances at 120Hz and 100kHz after 10 minutes of curing were significantly higher than those of steaks cured for 40, 50, or 60 minutes ; there were no differences in impedance among steaks cured for 40, 50, or 60 minutes. These results suggest that it is difficult to estimate textural properties and drip loss of beef during curing but that it is possible to estimate the degree of curing non-destructively by measuring impedance with touch type electrodes.