Improving Cull Cow Meat Quality Using Vacuum Impregnation

Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, [Formula: see text] (20.3, 71.1 kPa), and time, [Formula: see text] (0.5, 2.0, 4.0 h), of impregnation. After the VI step, the meat was kept for a time, [Formula: see text] (0.0, 0.5, 2.0, 4.0 h), in the IS under atmospheric pressure. The microstructural changes, impregnation, deformation, and porosity of the meat were measured in all the treatments. Impregnation and deformation levels in terms of volume fractions of the initial sample at the end of the vacuum step and the VI processes were calculated according to the mathematical model for deformation-relaxation and hydrodynamic mechanisms. Scanning electron microscopy (SEM) was used to study the microstructure of the vacuum-impregnated meat samples. Results showed that both the vacuum and atmospheric pressures generated a positive impregnation and deformation. The highest values of impregnation [Formula: see text] (10.5%) and deformation [Formula: see text] (9.3%) were obtained at [Formula: see text] of 71.1 kPa and [Formula: see text] of 4.0 h. The sample effective porosity ([Formula: see text]) exhibited a significant interaction (p < 0.01) between [Formula: see text]. The highest [Formula: see text] (14.0%) was achieved at [Formula: see text] of 20.3 kPa and [Formula: see text] of 4.0 h, whereas the most extended distension of meat fibers (98 μm) was observed at the highest levels of p(1), t(1), and t(2). These results indicate that meat from mature cows can undergo a vacuum-wetting process successfully, with an IS of sodium chloride to improve its quality.