The Effects of Tumbler Volume on Roasted Beef Quality

Semitendinosus beef muscles (n = 108) were used to determine optimum tumbler volume with regards to meat quality. Fill capacity of 2/3 meat had lower shear force values than capacities of 1/2 (P = 0.02) and 1/3 (P \u3c 0 .01). Texture profile analysis showed favorable results among treatments. Hardness was lower with 2/3 capacity than 1/2 (P = 0.02) and 1/3 (P = 0.06). Gumminess favored 2/3 capacity over 1/2 (P = 0.02). Springiness favored 1/2 capacity over 1/3 capacity (P \u3c 0.01) and 2/3 capacity (P=0.04). Purge, absorption rate during tumbling, absorption rate after rest, cooking loss and yield had no effect between treatments