Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade

Meat Science ◽  
2004 ◽  
Vol 68 (2) ◽  
pp. 243-248 ◽  
Author(s):  
E Obuz ◽  
M.E Dikeman ◽  
J.P Grobbel ◽  
J.W Stephens ◽  
T.M Loughin
Keyword(s):  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Method ◽  
Quality Grade ◽  
Longissimus Lumborum

scholarly journals Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. R. Hall ◽  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Shear Force ◽  
Inverse Relationship ◽  
Cooking Loss ◽  
Objective Measures ◽  
Cooking Methods ◽  
Cooking Method ◽  
Protein Percentage ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin

ObjectivesThe objective of this study was to evaluate instrumental measures of tenderness and juiciness of beef strip loin steaks representing four different USDA quality grades cooked using four dry heat cooking methods.Materials and MethodsStrip loins (n = 12/quality grade) were collected from four USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select]. At 21 d postmortem, strip loins were cut into 2.5 cm thick steaks and stored at –20°C until analysis. The most anterior steak was used for compositional analysis and every three adjacent steaks were grouped and assigned randomly to one of four different dry heat cooking methods [electric clamshell grill (CLAM), flat-top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL)]. Objective measures for raw samples included proximate composition and for cooked samples included cooking loss, pressed juiciness (PJP), and slice shear force (SSF) after the sample was cooked to a medium degree of doneness (70–72°C). In addition, consumers assessed attributes for each sample on an electronic ballot with a 100-point continuous line scale for juiciness, tenderness, flavor liking, and overall liking. Proximate data were analyzed using the GLIMMIX procedure of SAS with quality grade as the fixed effect. All other data were analyzed as split-plot design with quality grade as a whole plot factor, the strip loin as the whole plot unit, and cooking method as a subplot factor.ResultsUSDA Quality grade influenced fat, moisture, and protein percentage (P < 0.01). As expected, there was a fat percentage difference (P < 0.05) between each grade with a decline from Prime to Select samples. Therefore, Select had a greater (P < 0.05) moisture percentage than any other quality grade, and an inverse relationship was observed as there was an increase in moisture between each grade from Select to Prime (P < 0.05). Select and Low Choice had greater (P < 0.05) protein percentage than Top Choice or Prime, which were similar (P > 0.05). As expected, an inverse relationship between increased marbling levels and decreased SSF scores were also observed resulting in a negative correlation between fat and objective tenderness (r = –0.15; P < 0.05). In addition, fat was positively associated with consumer palatability scores (r ≥ 0.21; P < 0.01). Cooking method influenced (P < 0.01) cooking loss, but did not impact SSF or PJP (P ≥ 0.19). CLAM had lower (P < 0.05) cooking loss than FLAT, SAL, and CHAR, which did not differ from each other (P > 0.05). The lower cooking loss of CLAM could be related to the shorter cooking times compared to the other methods. Pressed juiciness percentage was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.19) and was not related to any objective or subjective measures of palatability (P > 0.05). Slice shear force was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.15); however, SSF was related (r ≤ 0.18; P < 0.05) to tenderness, juiciness, flavor and overall liking.ConclusionIn the current study, quality grade influenced the composition of raw samples, yet, quality grade coupled with different dry heat cooking methods did not influence objective measures of tenderness or juiciness.

scholarly journals Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

2008 ◽  
Vol 48 (11) ◽  
pp. 1396 ◽  
Author(s):  
B. Y. Park ◽  
I. H. Hwang ◽  
S. H. Cho ◽  
Y. M. Yoo ◽  
J. H. Kim ◽  
...  
Keyword(s):  
Achilles Tendon ◽  
Shear Force ◽  
The Other ◽  
Triceps Brachii ◽  
Consumer Group ◽  
Cooking Method ◽  
First Order ◽  
Cooking Temperature ◽  
Longissimus Lumborum ◽  
Beef Muscles

A total of 36 steer carcasses (18 slaughtered in Australia and 18 slaughtered in Korea), where one side had been suspended by the hip (tenderstretch) and the other by the Achilles tendon were used to provide sensory and shear force samples from the Mm. triceps brachii, longissimus lumborum and semimembranosus. Sensory samples were cooked using grill (25 mm thick) and barbeque (BBQ, 4 mm thick) methods and served to 360 untrained Australian and 720 untrained Korean consumers. Australian consumers sensory tested grill and BBQ samples from Australian carcasses (216 samples), while Korean consumers sensory tested grill and BBQ samples from both Australian and Korean carcasses (a total of 432 samples). The three-way interaction between carcass suspension, cooking method and muscle was significant (P < 0.05) for tenderness, overall liking and a composite palatability score (MQ4), where the combination of BBQ cooking and hip suspension resulted in large increases in sensory scores for the M. semimembranosus. Variation in sensory scores and shear force are discussed in the context of possible interactions with cooking temperature. There was a significant (P < 0.05) first order interaction between consumer group and muscle for juiciness score. Consumer effects were significant (P < 0.05) for all sensory scores, being largest for juiciness (~8 sensory units), like flavour and overall liking (both ~6 sensory units) and MQ4 (~5 sensory units) scores, with the smallest effect on tenderness (~2 sensory units).

scholarly journals Gene Expression and Carcass Traits Are Different between Different Quality Grade Groups in Red-Faced Hereford Steers

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1910
Author(s):  
Bailey Engle ◽  
Molly Masters ◽  
Jane Ann Boles ◽  
Jennifer Thomson
Keyword(s):  
Gene Expression ◽  
Transcriptome Profiling ◽  
Fat Deposition ◽  
Lower Shear ◽  
The Us ◽  
Quality Grade ◽  
Longissimus Lumborum ◽  
Muscle Biochemistry ◽  
Marbling Deposition ◽  
Insight Into

Fat deposition is important to carcass value and some palatability characteristics. Carcasses with higher USDA quality grades produce more value for producers and processors in the US system and are more likely to have greater eating satisfaction. Using genomics to identify genes impacting marbling deposition provides insight into muscle biochemistry that may lead to ways to better predict fat deposition, especially marbling and thus quality grade. Hereford steers (16) were managed the same from birth through harvest after 270 days on feed. Samples were obtained for tenderness and transcriptome profiling. As expected, steaks from Choice carcasses had a lower shear force value than steaks from Select carcasses; however, steaks from Standard carcasses were not different from steaks from Choice carcasses. A significant number of differentially expressed (DE) genes was observed in the longissimus lumborum between Choice and Standard carcass RNA pools (1257 genes, p < 0.05), but not many DE genes were observed between Choice and Select RNA pools. Exploratory analysis of global muscle tissue transcriptome from Standard and Choice carcasses provided insight into muscle biochemistry, specifically the upregulation of extracellular matrix development and focal adhesion pathways and the downregulation of RNA processing and metabolism in Choice versus Standard. Additional research is needed to explore the function and timing of gene expression changes.

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

scholarly journals Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. E. Bryan ◽  
B. N. Smith ◽  
R. N. Dilger ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
University Of Illinois ◽  
End Point ◽  
Aging Period ◽  
Cooking Temperature ◽  
Final Weight ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

ObjectivesThe objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) value between chops aged for differing time periods and cooked to varying degrees of doneness in a sous-vide style cooker.Materials and MethodsLoins (n = 68) from pigs humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54 cm thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63°C, aged 7 d and cooked to 63°C, aged 14 d and cooked to 63°C, or aged 14 d and cooked to 71°C. Chops (n = 272) were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference (PDIFF) option in the MIXED procedure of SAS.ResultsCook loss increased as aging period or degree of doneness increased. Among chops cooked to 63°C, chops aged 3 d had 1.14% units less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had 1.13% units less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71°C had 10.06% units greater (P < 0.001) cook loss than chops cooked to 63°C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63°C, chops aged 3 d required 0.27 kg more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. End-point cooking temperature had a greater effect on tenderness, with chops aged 14 d and cooked to 71°C requiring 0.83 (P < 0.001) kg more force than those aged 14 d and cooked to 63°C. Previous studies have reported a decrease in Warner-Bratzler shear force between 7.10–21.29% when comparing early (1–3 d) and mid (7 or 9 d) aging and decreased between 3.53–15.38% when comparing mid and late (14–21 d) aging. In the present study, Warner-Bratzler shear force decreased 9.00% from early-to-mid aging and 5.86% from mid-to-late aging.ConclusionOverall, these data indicate sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

scholarly journals Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Low Cost ◽  
Zero Point ◽  
Cooking Methods ◽  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin ◽  
Texas Tech University ◽  
Eating Experience ◽  
Cooking Times

ObjectivesCooking meat using a clamshell grill has become common in university research settings due to speed, relative low cost, and acceptable repeatability. However, other cooking methods such as charbroiling and salamander grills have also become a popular method in the hotel and restaurant industry. The objective of this experiment was to evaluate the effect of different dry heat cooking methods on beef palatability across a range of USDA quality grades.Materials and MethodsA consumer panel (n = 288) was conducted at Texas Tech University. Strip loin steaks from four different USDA quality grades (Prime, upper 2/3 Choice, lower 1/3 Choice, and Select) were cooked using one of four cooking methods: electric clamshell grill (CLAM), flat top gas grill (FLAT), Charbroiler gas grill (CHAR), or Salamander gas broiler (SAL). After cooking to medium degree of doneness (70–72°C), steaks were cut into cubes (1.3-cm × 1.3-cm × steak thickness), and two cubes were served immediately to 6 predetermined consumers from each steak. Each consumer evaluated 8 samples, representing half of the 16 possible quality grades × cooking method treatment combinations. Consumers scored juiciness, tenderness, flavor liking, and overall liking using electronic ballots with the zero-point anchors labeled as extremely dry, extremely tough, dislike flavor extremely, and dislike overall extremely and the 100-point anchors labeled as extremely juicy, extremely tender, like flavor extremely, and like overall extremely. Also, consumers rated each sample as either acceptable or unacceptable for each palatability trait.ResultsThere were no interactions between the cooking method and quality grade for any of the palatability traits (P > 0.05). Steaks cooked on CHAR had greater (P < 0.05) flavor and overall liking scores, as well as a greater percentage of samples (P < 0.05) that were considered acceptable overall compared to the other cooking methods. Steaks cooked on FLAT were scored lower (P < 0.05) for tenderness and juiciness compared with all other cooking methods. Steaks cooked on CLAM, SAL, and CHAR were scored similarly for tenderness and juiciness (P > 0.05). Steaks cooked on FLAT were scored lower (P > 0.05) than CHAR and SAL for overall liking. Steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than CHAR and SAL. Prime samples had greater scores (P < 0.05) than Low Choice and Select, which were similar (P > 0.05), for tenderness, juiciness, flavor liking, and overall liking, but Prime did not differ from Top Choice (P > 0.05) for any palatability traits.ConclusionThese results indicate cooking method had a significant impact on consumer palatability ratings, and those results were consistent across a range of quality grades. Even though these cooking methods are all classified as dry heat cookery methods, consumers in this study were able to detect differences in tenderness, juiciness, flavor liking, and overall liking. This may be due to increased cooking times or differing types of heat transfer possessed by the various cooking methods. These data suggest cooking steaks by CHAR resulted in the most desirable eating experience, and cooking steaks on FLAT and CLAM were less desirable. However, the low eating satisfaction of FLAT can be linked to low tenderness and juiciness, whereas CLAM liked less due to low flavor liking.

scholarly journals The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Derico Setyabrata ◽  
Jacob R. Tuell ◽  
Brad Kim
Keyword(s):  
Shear Force ◽  
Troponin T ◽  
Quality Attributes ◽  
Freezing Rate ◽  
Histological Observation ◽  
Ice Crystal ◽  
Lower Shear ◽  
Beef Carcasses ◽  
Longissimus Lumborum ◽  
Fast Freezing

The objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned into 5 treatments, where factorial combinations of 2 aging/freezing sequences (aging first then freezing/thawing [AFT] and freezing first then thawing/aging [FTA]) and 2 freezing rates (fast freezing [FF] and slow freezing [SF]) were used and compared to an aged only (AO) treatment as a control. Samples frozen using the FF condition were found to have a critical freezing time (Tc) of 21.5 min while the SF counterpart had a Tc of 175 min. Histological observation showed more visually enlarged gaps between muscle fibers in the SF samples, regardless of aging/freezing sequence. The SF-FTA samples had a significantly higher purge/ thaw loss followed by FF-FTA, while the loss from FF-AFT, SF-AFT, and AO were not different from each other (P > 0.05), suggesting that freezing rate effect might be more profound when applied in FTA. Cook loss was higher in AO compared to both FTA treatments (P < 0.05); however, it was not different when compared to AFT (P > 0.05). A lower shear force value and higher troponin-T protein degradation were found in both AFT and FTA compared to AO (P < 0.05), which would be attributed to the ice-crystal damage due to freezing. These results suggest that aging/freezing sequence could be an overriding factor in determining major meat quality attributes of frozen/thawed meat over freezing rate. However, fast freezing could negate some quality defects associated with the FTA process.

scholarly journals Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia C. Vargas ◽  
Júlio C.C. Balieiro ◽  
Ana Monica Q.B. Bittante ◽  
Paulo J.A. Sobral
Keyword(s):  
Meat Quality ◽  
Proximate Composition ◽  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Force Measurements ◽  
Regression Curves ◽  
Sensory Characteristic ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples of bovine Longissimus thoracis et lumborum (BLTL), Tensor fasciae latae (BTFL), Semitendinosus (BST), Psoas major (BPM), Biceps femoris (BBF) and swine Longissimus thoracis et lumborum (PLTL) were analyzed for pH, proximate composition, cooking loss and shear force with a classical Warner-Bratzler device and a TA-XT2 Texturometer equipped with shear blades 1 and 3 mm thick. The effect of different techniques in each studied muscle was statistically analyzed and regression curves were built. Results from the 1 mm blade were quite similar to the ones obtained with the Warner-Bratzler, however the results from 3 mm blade were overestimated (p<0.05). Significant correlation (p<0.01) among shear force technique using Warner-Bratzler and the ones using the Texturometer was observed (0.47 for 1 mm blade and 0.57 for the 3 mm blade). In conclusion, we found that the 1 mm blade and the Warner-Bratzler machine are reproducible for all tested muscles, while the 3 mm blade is not reproducible for the BTFL, BST, BPM, BBF, PLTL. There is a significant correlation between the results obtained by the classical Warner-Bratzler and the TA-XT2 Texturometer equipped with both blades. Therefore, TA-XT2 Texturometer equipped with the 1mm blade can perfectly replace the traditional Warner-Bratzler device.

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