Beef tenderness variation due to animal production factors and the effects of electrical stimulation, carcass suspension method, chill rate and ageing duration

1994 ◽  
Vol 1994 ◽  
pp. 181-181 ◽  
Author(s):  
A.V. Fisher ◽  
G. Cook ◽  
G.A.J. Fursey ◽  
G.R. Nute
Keyword(s):  
Electrical Stimulation ◽  
Primary Production ◽  
Animal Production ◽  
Pelvic Bone ◽  
Post Mortem ◽  
Beef Tenderness ◽  
Production Factors ◽  
Beef Carcasses ◽  
Retail Cuts ◽  
Ageing Duration

Purchasing specifications for beef carcasses have been aimed at reducing carcass variability and elevating the visual and keeping qualities of retail cuts. But more recently, the Meat and Livestock Commission's blueprint for improved consistent quality beef has incorporated a number of post-mortem treatments aimed at improving tenderness. Do these treatments which include electrical stimulation, pelvic bone suspension, slow chilling and prolonged ageing, exert an influence on quality which masks the intrinsic variation due to the primary production factors of feed, age, sex and possibly breed, or are the production and post-mortem effects additive? To what extent are the post-mortem treatments themselves additive?

scholarly journals Relative contribution of electrical stimulation to beef tenderness compared to other production factors

2016 ◽  
Vol 96 (2) ◽  
pp. 104-107 ◽  
Author(s):  
Manuel Juárez ◽  
John A. Basarab ◽  
Vern S. Baron ◽  
Mercedes Valera ◽  
Óscar López-Campos ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Beef Tenderness ◽  
Relative Contribution ◽  
Production Factors

Aging explained >45% of the variability in beef tenderness, whereas electrical stimulation explained >12%. The effect of electrical stimulation was significant for calf-fed steers up to 27 d of aging. However, this effect did not persist beyond 6 d of aging for yearling-fed steers. However, electrical stimulation prevents cold toughening in lighter, leaner carcasses.

scholarly journals Effects of Electrical Stimulation on the Post-Mortem Biochemical Changes and Texture of Broiler Pectoralis Muscle

1989 ◽  
Vol 68 (2) ◽  
pp. 249-257 ◽  
Author(s):  
C.E. LYON ◽  
C.E. DAVIS ◽  
J.A. DICKENS ◽  
C.M. PAPA ◽  
J.O. REAGAN
Keyword(s):  
Electrical Stimulation ◽  
Biochemical Changes ◽  
Pectoralis Muscle ◽  
Post Mortem

Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature

Meat Science ◽  
2007 ◽  
Vol 77 (3) ◽  
pp. 372-383 ◽  
Author(s):  
Kristin Hollung ◽  
Eva Veiseth ◽  
Terje Frøystein ◽  
Laila Aass ◽  
Øyvind Langsrud ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Post Mortem ◽  
Conditioning Temperature ◽  
Beef Muscles

scholarly journals Possible Role of Myoglobin in Regulating Calpain-1 Activity in Postmortem Beef Muscle

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. V. Cooper ◽  
S. Suman ◽  
Z. D. Callahan ◽  
K. C. Kerns ◽  
M. Zigo ◽  
...  
Keyword(s):  
Shear Force ◽  
Beef Tenderness ◽  
Beef Carcasses ◽  
Muscle Ph ◽  
Reducing Activity ◽  
The Right ◽  
Beef Color ◽  
Moderate Relationship ◽  
Redox Forms

ObjectivesPrevious research revealed a relationship between meat color and beef tenderness and indicated that myoglobin can inhibit calpain-1 in solution. The objective of this study was to determine the extent to which myoglobin and beef color are associated with calpain activity and beef tenderness.Materials and MethodsBeef Longissimus dorsi samples from the left side of Holstein beef carcasses (n = 21) were collected immediately post exsanguination on the processing floor for 0 h analyses. Muscle temperature and pH was measured at 0, 24, and 48 h postmortem. After USDA quality and yield grade determination, steaks (n = 6) were removed from the right side of each carcass (n = 21) at 48 h for analyses at 48 and 336 h postmortem. Color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing activity (MRA), total myoglobin concentrations, slice shear force (SSF), Warner-Bratzler shear force (WBSF) were measured. Calpain-1 concentrations and autolysis were determined via Western blot at 0, 48, and 336 h.ResultsDecline in muscle pH was 6.4, 5.8, and 5.6 at 0, 24, and 48 h, respectively. Shear force values at 48 h were 73.19 N for WBSF and 384.21 N for SSF and at 336 h were 48.75 N for WBSF and 260.47 N for SSF. Myoglobin reducing activity at 336 h was positively correlated to WBSF at 48 h and negatively correlated to calpain-1 concentration at 0 h (P < 0.05; Table 9). Color measurements of L* and b* at 48 h were moderately correlated with WBSF at 336 h (P < 0.05; Table 9). The b* measurement at 336 h showed a moderate relationship to calpain-1 concentration at 0 h (P < 0.05; Table 9).ConclusionModerate correlations between color and tenderness measurements taken at 48 h with those taken at 336 h were discovered indicating that myoglobin may impact calpain-1 in vivo.Table 9Correlations (P-values) between selected color and tenderness measurements (n = 21)

Color Stability of Hot and Cold Boned Longissimus and Psoas Major Muscle

1989 ◽  
Vol 52 (12) ◽  
pp. 894-897 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
GIJS EIKELENBOOM ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Electrical Stimulation ◽  
Spectrum Analysis ◽  
Color Stability ◽  
Continuous Illumination ◽  
Longissimus Muscle ◽  
Post Mortem ◽  
Chilled Storage ◽  
Psoas Major Muscle ◽  
Stabilizing Effect ◽  
Psoas Major

From eight cows, following electrical stimulation, the righthand-side longissimus and psoas major muscles were hot boned within 1 1/2 h post mortem, vacuum packaged and chilled at 1±1°C. The lefthand longissimus and psoas major muscles were cold boned and vacuum packaged after the carcasses had been chilled for 24 h (i.e. 1 1/2 h at −1 to −4°C, 3 m.s−1 immediately after slaughter followed by chilled storage at 1 ± 1°C). After 12 d of storage at 1 ± 1°C all primals were unpacked and cut into steaks which were subsequently displayed at 3±1°C under continuous illumination with a 300–400 Lux lamp. At days 0, 2, and 4 the color of the steaks was measured both instrumentally (Hunter L*, a*, b* and spectrum analysis) and visually (6-member butcher-panel). After 4 d of display steaks from hot boned psoas major muscles had a more stable color (higher a*- and chroma-values) than steaks from cold boned counterparts (P&lt;0.05) which coincided with slightly, though not significantly, better color scores (P&lt;0.10). The color stability of the longissimus muscle was not affected by time of boning. It is concluded that the color-stabilizing effect of hot boning is fairly small and probably of marginal significance to the retailer when electrical stimulation is included in the slaughtering process.

Effects of Electrical Stimulation and Early Postmortem Muscle Excision on pH Decline, Sarcomere Length and Color in Beef Muscles

1980 ◽  
Vol 43 (7) ◽  
pp. 514-519 ◽  
Author(s):  
J. E. NICHOLS ◽  
H. R. CROSS
Keyword(s):  
Electrical Stimulation ◽  
Sarcomere Length ◽  
Storage Temperature ◽  
Sampling Period ◽  
Initial Time ◽  
C Storage ◽  
Beef Carcasses ◽  
Color Uniformity ◽  
Initial Drop ◽  
Stimulation Of

Electrical stimulation of prerigor beef carcasses produced a rapid initial drop in pH of longissimus muscles excised and vacuum-packaged at 1, 2 or 4 h postmortem. This initial drop was further increased by delayed excision and was severe enough that even −30-C storage did not retard the overall decline. Through the first 10 h of the 30-h sampling period at −30 C, pH was higher for nonstimulated than for stimulated muscle and was substantially affected by the time of muscle excision. Compared to −30-C storage, a 3-C storage temperature resulted in an even faster decline of pH in electrically stimulated muscle but still hindered the decline in nonstimulated muscle. Although the decline in pH was affected by electrical stimulation, excision time and storage method, initial (time of excision) and final (5 days postmortem) sarcomere length were not. Electrical stimulation of prerigor beef carcasses did not affect the appearance of hot-boned or cold-boned longissimus or semimembranosus muscles. Excision time, however, did affect the color and color uniformity of semimembranosus muscles, apparently because of alteration of the temperature and pH relationship. Excision times of 1 or 2 h appear preferable to 4 or 48 h because combinations of high temperature and low pH within deeper areas of the carcass could cause severe non-uniformity of color in muscles set deep within the carcass.

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