Effects of traditional tenderization treatments on Transversus abdominis muscles obtained from Holstein carcasses

The aim of this study was to evaluate the effects of traditional tenderization treatments on Transversus abdominis (TrA) muscles (inside skirts) of Holstein carcasses. The muscles were collected from carcasses of 12 healthy 18- to 22-month-old Holstein steers that had been subjected to similar care and nutrition programmes. A replicated 4 x 4 Latin square design was used to compare the effects of the treatments of blade tenderization, enzymatic tenderization, marination and control. Blade tenderization and enzymatic tenderization had statistically similar colour values to the control, whereas marination had negative effects on the colour of raw and cooked samples. Blade tenderization had the lowest mean Warner-Bratzler shear force value (37.88 N), whereas enzymatic tenderization had the second lowest value (42.87 N). In sensory evaluation, significant differences were observed when the samples cooked to an internal temperature of 82 °C. A simple ranking test indicated that the most preferred sample was obtained with the blade tenderization. Also, blade tenderization and then enzymatic tenderization had the highest scores for tenderness in sensory evaluation. Although Holstein cattle are known for superior milk production and may not be a suitable breed for high-quality meat production, the results indicated that blade tenderization and enzymatic tenderization could be used to improve the tenderness of TrA steaks from Holstein carcasses and use them better.