Abstract

The aim of study was to evaluate the effect of bijao leaf (Calathea lutea) on the softening of beef, using a cut of Biceps femoris muscle. A 3×2 factorial experimental design was used, evaluating the covering of three shapes (bijao leaf, self-adhesive transparent film and a sample not covered) during two periods of refrigeration (72 and 96 h). Rheological and physicochemical properties such as water and pH retention were analyzed. A sensory analysis was developed on 30 panelists where an organization test was used to know the degree of acceptance according to the hardness of the samples. The results of the texture profile and tenderness test showed that the cuts of Bíceps femoris muscle covered with Calathea lutea show less shear force and more softening than the other treatments. On the other hand, the results show more water retention capacity than the samples not covered with the treatment. Likewise, the sensory panel showed the preference of covered meat for presenting less hardness. We can conclude that the covering with Calathea lutea confers more properties to achieve a softer cut from the muscle. Becoming an option to replace commercial meat tenderizers.

Keywords:

Beef, exogenous enzymes, tenderness, texture profile,

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Competing interests

The authors have no competing interests.

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