The effect of different meat tenderizing methods on obtained from cows of Musculus transversus abdominis in some quality criteria

In this study, the muscles of M. transversus abdominis obtained from Holstein variety steers were treated with enzyme tenderizing, mechanical tenderizing, tenderizing with marinating fluid and control group. The effects of these tenderizing methods on cooked meat tenderness were determined by Warner-Bratzler Shear Force (WBSF), Texture Profile Analysis (TPA) and sensory analysis. It was determined that the mechanical tenderizing method had the lowest WBSF value of 3.85 kg (p <0.05). It was also determined that the enzyme tenderizing method had the lowest TPA hardness value of 96.79N (p <0.05). When the findings of the sensory analysis (preference test, simple ranking test) were examined, it was determined that "enzyme tenderizing" and "mechanical tenderizing" methods supported the results of the instrumental methods in the acceptability and appreciation levels. In conclusion, this study showed that M. transversus abdominis muscles obtained from Holstein variety steers grown in Turkey can be processed into fajita products. It has been seen that this segment of meat may be regarded as a value added product and in this way it can contribute to the country's economy.