The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH

AbstractThe paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45 values (≤ 6.3; 6.3–6.7; > 6.7) and pHu values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHu values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle ho (P < 0.05). The obtained simple correlations between pH45 and pHu acidity and meat-quality characteristics indicate that the measured pH45 value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle ho (P < 0.05), and muscle pigment content. On the other hand, pHu was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).

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Modifications of the Warner-Bratzler shear force method to improve the relationship with pork tenderness1

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200001678 ◽

1999 ◽

Vol 1999 ◽

pp. 12-12

Author(s):

M.J. Van Oeckel ◽

N. Warnants ◽

Ch.V. Boucqué

Keyword(s):

Shear Force ◽

Quality Attributes ◽

Meat Tenderness ◽

Beef Tenderness ◽

Force Method ◽

Maximal Force ◽

A Value ◽

Important Quality ◽

Cooked Meat ◽

The Relationship

The tenderness of pork is one of the most important quality attributes to the consumer. Since it is very time-consuming and costly to evaluate tenderness by taste panel, Warner-Bratzler shear force (WBSF) is often used as a measure for meat tenderness (Boccard et al., 1981). However, the WBSF method gives a value for the maximal force needed to shear a cylindrical core of cooked meat, while the tenderness perception by the consumer is a result of the biting and chewing experience of grilled or fried meat. Moreover, this method is originally designed for the assessment of beef tenderness. The objective of this study was to evaluate modifications to the WBSF method to improve the correlation with pork tenderness.

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Effect of intended purpose (dairy/beef production) on beef quality

Canadian Journal of Animal Science ◽

10.4141/cjas10078 ◽

2011 ◽

Vol 91 (1) ◽

pp. 97-102 ◽

Cited By ~ 7

Author(s):

G. Lizaso ◽

M. J. Beriain ◽

A. Horcada ◽

J. Chasco ◽

A. Purroy

Keyword(s):

Water Holding Capacity ◽

Meat Tenderness ◽

Beef Production ◽

Beef Quality ◽

Texture Profile ◽

Longissimus Dorsi Muscle ◽

Dairy Heifers ◽

Intended Purpose ◽

Holstein Friesian ◽

Water Holding

Lizaso, G., Beriain, Ma. J., Horcada, A., Chasco, J. and Purroy, A. 2011. Effect of intended purpose (dairy/beef production) on beef quality. Can. J. Anim. Sci. 91: 97–102. Fifteen Pirenaica (beef) heifers and fifteen Holstein-Friesian (dairy) heifers were compared to consider the effect of intended purpose of the breed on meat quality. Animals were slaughtered at around 12.4 mo of age. Carcass weight was 247.6 kg for Pirenaica and 229.2 kg for Holstein-Friesian heifers. pH24hours, moisture, fat, protein, ash, water holding capacity, CIE L*a*b* and C* and H* values, collagen content, and shear force were determined in longissimus dorsi muscle. Sensory analysis of meat was performed to obtain the texture profile, scored by a trained taste panel. Sensorial differences of meat were mainly in relation to higher fat content observed in Holstein-Friesian (2.87%) vs. Pirenaica breed (1.82%) (P<0.01). Total and soluble collagen contents for the two breeds differed (P<0.01 and P<0.05, respectively) but did not result in different meat tenderness scores by taste panelists. Higher water-holding capacity in meat of Holstein-Friesian was observed (P<0.01). CIE L*a*b*, coordinates C* and H* values were not different between breeds. Sustained juiciness and oiliness were higher in Holstein-Friesian than Pirenaica (P<0.05 and P<0.01, respectively). Results suggest that beef characteristics of young heifers of dairy and beef breeds are similar with the exception of characteristics related to juiciness.

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Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

Biotechnology in Animal Husbandry ◽

10.2298/bah0804077e ◽

2008 ◽

Vol 24 (3-4) ◽

pp. 77-92 ◽

Cited By ~ 3

Author(s):

Abd El-Aal ◽

A.I.A. Suliman

Keyword(s):

Body Weight ◽

Carcass Traits ◽

Cooking Loss ◽

Water Holding Capacity ◽

Live Body Weight ◽

Four Levels ◽

Meat Samples ◽

Cooked Meat ◽

Water Holding

Twenty growing crossbred male lambs (? chios. ? ossimi and ? chios. ? ossimi) of 15.25 ? 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated. The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ? 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ? 0.05) different. No significant (p ? 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

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