Tenderization of heated sliced beef by succinylated glycerol monostearate,a novel meat tenderizer

Succinylated glycerol monostearate (SGMS) was most effective in reducing sh ear-force value when used as a surfactant to tenderize meat using sheep cas ings as a model of intramuscular connective tissue. Roasted beef slices tha t had been treated with 2% granular SGMS showed a marked decrease in toughn ess due to the penetration of SGMS along the perimysium during heating. Col lagen fibrils in the perimysium were transformed into a sheetlike structure that seemed very likely to be a complex of SGMS and thermally denatured co llagen. These structural changes could account for the tenderness of the ro asted beef slices.