Effect of tumbling on quality characteristics of beef

In this study, Simental cattle forearm samples (400 g) were tumbled at 45, 60 and 120 min in a vacuum tumbler. After the tumbling process; the texture, chemical, microbiological and sensory properties of the meat were analyzed. A non-tumbled sample was determined as control. The total mesophilic aerobic bacteria , coliform, yeast-mold and lactic acid bacteria were determined in the vacuum-tumbled meats. The highest a* (redness) value was observed as V45 sample ( tumbling time 45,60 and 120 min). These were followed by V120 and V60 samples, respectively. The changes in the a* value are the average of three parallels and the differences are stem from the natural structure of the meat. The effect of vacuum tumbling on textural structure of the meat was measured. Consequently, as the tumbling time increased, proteins in the structure of the meat were dissolved and the meat has increased the water holding capacity. At the same time, In parallel with the increase in the vacuum tumbling time, chewiness and firmness increased in the meat with the degredation of protein structure. It was determined that there was no significant effect on sensory evaluation on taste and aroma, statistically. As a result, it was indicated that the textural structure enhanced when the vacuum tumbling time increased in the meat. Consumer satisfaction is increased due to developing textural structures in the meat.