The effects of the meat binding agent, Activa[TM] TG-RM, on fresh beef at the retail level

Abstract

Ribeye rolls and top blade roasts were fabricated from corresponding sides of twenty-four beef carcasses varying in USDA quality and yield grades. The kernel fat that lies between the Spinalis dorsi and the Longissimus thoracis was removed. The Infraspinatus was cut open and the heavy connective tissue removed. A 0.5% dry-sprinkle application of Activa[]TG-RM/sodium caseinate mixture was applied. Steaks from both the ribeye and the top blade were assigned randomly to: 1) in-home sensory evaluation; 2) raw chemical analysis; or 3) cooked chemical analysis. Both the raw and cooked steaks were dissected into separable lean, fat, connective tissue, and inseparable tissue. Chemical analyses were conducted to determine percent moisture, fat, and protein content, and results were determined for protein calories, fat calories, and total calories. In addition, twenty-four beef lip-on, ribeye rolls and twenty beef top blade roasts were used for a consumer retail case study. Results showed treatment affected percent dissectible lean, fat calories, and total calories for all cuts (P < 0.05). Treatment increased the percent chemical protein for the raw top blade and the raw and cooked ribeyes. Formed steaks were lower in percent chemical and dissectible fat for the raw and cooked ribeyes. Treated ribeyes were higher in percent chemical moisture, and were lower in percent dissectible connective tissue. However, Activa[] TG-RM did not affect (P > 0.05) percent chemical moisture, fat, and protein of the cooked top blade steaks, and did not affect percent chemical moisture and fat for the raw top blade. In-home sensory evaluations showed that consumers rated Activa[] TG-RM formed steaks higher for leanness. However, treated ribeyes did not show a difference for color, overall appearance, tenderness, juiciness, flavor, and overall like/dislike. Consumers rated treated top blade steaks higher for all sensory characteristics. Consumer case study data suggested that consumers chose treated ribeyes over control ribeyes due to leanness, and treated top blade steaks over controls because of perceived marbling. Modifying retail cuts to remove excessive seam fat and connective tissue appears to be an effective tool in increasing the nutritional and purchasing characteristics of steaks.