EFFECT OF MECHANICAL SOFTENER ON TENDERNESS AND BACTERIOLOGICAL COUNT IN THE MEAT OF THE ZEBU AND ITS CROSSER. CHIRIQUI. PANAMA. 2003.

Abstract

Zebu group predominates in Panama, wich has limitations to satisfy the most high exigencies of the foreing market, due to its low tenderness. A technological alternatives to solve this problem is the mechanical softener, that consists in the action of incisive blades over boneless pieces of meat. This pieces do not present apparently tissuelar destruction, desprite of the puncture deeps. The objective of this study was to determine the effect of the mechanical softener on the tenderness and bacteriological count in the meet of Zebu cattle and their crosser. Then were collected samples from the Longissimus dorsi, Semitendinosus and Semimembranosus muscles, take 24 h post mortem. Two treatment were evaluated, (0X = without pass and 1X = one pass through the mechanical softener and 14 d aging on the tenderness of the through muscles. Genetic group were: Zebu (Brahman, F1 crossbreds (½ Simmentel x ½ Brahman, ½ Charolais x ½ Brahman, ½ Red Angus x ½ Brahman and ½ Senepol x ½ Brahman) and Guaymi Creole (Beef Bos taurus). Results were analyzed by a general linear model and mean treatment comparisons were made through t test. There was highly significant differences (P<0.01) between treatments, where tenderness was improved by 36.6% with 1X. Results also showed significant (P<0.05) variations among muscles. Semitendinosus tenderness was improved in 3.13 Kgf (49.4%) and in 2.12 Kgf for Longissimus dorsi, while for the Semimembranosus the improvement was 0.66 Kgf (14.7%) but not significant (P>0.05). With 1X tenderness was improved by 1.27 Kgf (28%) in Guaymi Creole samples (P<0.05), but in Brahman, tenderness was improved (P<0.01) by 2.06 Kgf (38%), and in Crossbreed samples by 2.14 Kgf (41%). Bacteriological count (Aerobic mesophylium, Salmonella spp, total and fecal Coliforms) was quantified below of the critical number lt was concluded that application of 1X and 14 d aging, improves tenderness of Zebu and its crosses meat with a bacteriological count without human health risk.