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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality Safety and Assessment Research » Research » Publications at this Location » Publication #370171

Research Project: Assessment and Improvement of Poultry Meat, Egg, and Feed Quality

Location: Quality Safety and Assessment Research

Title: Physicochemical properties of beef tongue as a value-added meat product

Author
item WARREN, SARAH - University Of Georgia
item Bowker, Brian
item MOHAN, ANAND - University Of Georgia

Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/25/2020
Publication Date: 2/1/2020
Citation: Warren, S., Bowker, B.C., Mohan, A. 2020. Physicochemical properties of beef tongue as a value-added meat product. Journal of Food Composition and Analysis Volume 88, 103433. https://doi.org/10.1016/j.jfca.2020.103433.
DOI: https://doi.org/10.1016/j.jfca.2020.103433

Interpretive Summary: Demand for biological sources of protein is rising globally due to a steady growth in human population growth, rising incomes, and increased urbanization. Increasing the consumption of beef variety meats such as beef tongue, is one possible solution which would provide consumers with affordable meat products as well as generate revenue for the meat industry and reduce waste in meat processing. Despite its potential as a nutritional and affordable meat product, little research has been done to evaluate and characterize the biochemical composition of beef tongue. This study was designed to evaluate and characterize the biochemical composition of beef tongue. We evaluated beef tongue proximate composition (protein, fat, ash, and moisture content), histological profile (muscle structure, fiber size, and fiber type), and other properties. The results show that beef tongue has the potential to be developed into a high-quality product for improving protein, fat, and nutrient content while greatly improving its value to the meat industry. Future research on beef tongue should focus on exploring and evaluating possible food applications.

Technical Abstract: Demand for biological sources of protein is rising globally due to a steady growth in human population growth, rising incomes, and increased urbanization. Increasing the consumption of beef variety meats such as beef tongue, is one possible solution which would provide consumers with affordable meat products as well as generate revenue for the meat industry and reduce waste in meat processing. Despite its potential as a nutritional and affordable meat product, little research has been done to evaluate and characterize the biochemical composition of beef tongue. This study was designed to evaluate and characterize the biochemical composition of beef tongue. We evaluated beef tongue proximate composition (protein, fat, ash, and moisture content), proteomic profile, lipid composition, and histological profile (muscle structure, fiber size, and fiber type). The results show that beef tongue has the potential to be developed into a high-quality product for improving protein, fat, and nutrient content while greatly improving its value to the meat industry. Future research on beef tongue should focus on exploring and evaluating possible food applications.