Associations of objective physical measurements of beef meat samples and tenderness assessed by a trained taste panel

2009 ◽  
Vol 2009 ◽  
pp. 113-113
Author(s):  
D W Ross ◽  
R I Richardson ◽  
E A Navajas ◽  
N Prieto ◽  
J J Hyslop ◽  
...  
Keyword(s):  
Shear Force ◽  
Objective Measure ◽  
Taste Panel ◽  
Eating Quality ◽  
Meat Industry ◽  
Meat Tenderness ◽  
Physical Measurements ◽  
Important Quality ◽  
Highly Correlated ◽  
Meat Samples

Meat tenderness is the single most important quality attribute in consumer acceptance studies of meat eating quality. Several mechanical-based techniques have been developed to provide an objective measure of meat tenderness that have good correlation with sensory tenderness, as assessed by trained taste panel. The classic Warner-Bratzler shear force technique (WBSF) has shown correlations with sensory tenderness in the range of -0.39 to -0.77 (Van Oeckel et al., 1999; Shackelford et al., 1999a), whilst the Volodkevitch bite test attempts to imitate the incisor biting action by a compression method. A rapid slice shear force (SSF) test, which uses only one steak and hot meat (significant benefits in a commercial environment), had a stronger correlation with taste panel tenderness scores than WBSF (Shackelford et al., 1999b). The Meat Industry Research Institute of New Zealand (MIRINZ) test results, transformed into categories, was highly correlated (-0.97) with sensory tenderness (Bickerstaffe et al., 2001). The objective of this study was to evaluate the associations between objective physical measures (SSF, MIRINZ and Volodkevitch) and taste panel tenderness scores in beef.

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

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.

Effect of growth rate on tenderness development and final tenderness of meat from Friesian calves

2002 ◽  
Vol 74 (2) ◽  
pp. 253-264 ◽  
Author(s):  
M. Therkildsen ◽  
L. Melchior Larsen ◽  
H. G. Bang ◽  
M. Vestergaard
Keyword(s):  
Growth Rate ◽  
Shear Force ◽  
High Growth ◽  
High Growth Rate ◽  
Eating Quality ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Moderate Growth ◽  
Fragmentation Index ◽  
Calpain System

AbstractThe present study was conducted to determine the effect of growth rate of calves on the activity of the calpain system post mortem, post mortem desmin degradation, myofibrillar fragmentation index and meat tenderness of m. longissimus lumborum (LL) and m. supraspinatus (SS). Twenty-four Friesian heifer calves were allocated to two treatment groups: MM and HH. The MM calves were given food to achieve a moderate growth rate (678 g/day from 5 days of age to 90 kg body weight (BW) (period I) and 770 g/day from 90 kg BW to slaughter at 250 kg BW (period II)) and the HH calves were given food to achieve a high growth rate (period I: 895 g/day and period II: 1204 g/day). The myofibril fragmentation index (MFI), desmin degradation and the activity of µ-calpain, m-calpain and calpastatin were measured in LL and SS at slaughter, and 1 and 7 days post mortem. Shear force was measured in LL and SS after 1 and 7 days of ageing and a sensory panel evaluated the eating quality of the loin aged 7 days. MFI (P < 0·01) and tenderness (P < 0·01) were higher and shear force was lower (P < 0·001) in meat from HH calves compared with meat from MM calves. However, growth rate did not affect the activity of µ-calpain, m-calpain or calpastatin or the degradation pattern of desmin at any time post mortem. Besides growth rate and MFI at day 7 post mortem, which both correlated positively with meat tenderness (P < 0·001 and P < 0·01, respectively), fibre type traits and DNA or RNA concentrations were not generally related to final tenderness. Thus, it was concluded that increased growth rate of calves before slaughter increased the ease of fragmentation (MFI) of the meat and improved the tenderness but these findings could not be related to any changes in the activity of the calpain system.

The eating quality of pork from Meishan and Large White pigs and their reciprocal crosses

1995 ◽  
Vol 60 (1) ◽  
pp. 125-131 ◽  
Author(s):  
M. Ellis ◽  
C. Lympany ◽  
C. S. Haley ◽  
I. Brown ◽  
C. C. Warkup
Keyword(s):  
Shear Force ◽  
Live Weight ◽  
Taste Panel ◽  
The Other ◽  
Eating Quality ◽  
Large White ◽  
Reciprocal Crosses ◽  
Overall Acceptability ◽  
Two Samples

AbstractTwo studies, one using a trained taste panel and the other a consumer panel, were carried out to evaluate the eating quality of the Meishan breed. Entire male and female pigs of four genotypes: purebred Meishan (MS) and Large Wliite (LW) and the reciprocal crosses (MS♂ × LW ♀ and LW♂ × MS♀) were reared in single sex groups and given a commercial diet ad libitum from 35 kg live weight to slaughter at around 70 kg. For the taste panel, a loin joint was roasted under standard conditions and samples of fat and lean were presented to the panellists. There were no statistically significant differences between the genotypes for tenderness, juiciness, flavour, odour, incidence of boar taint or overall acceptability. Purebred Meishan samples had a higher incidence of abnormal odours but lower cooking losses and shear force values than the other three genotypes. Meat from gilts was judged to be significantly more tender and juicy, with a weaker pork flavour but a lower incidence of abnormal flavours and higher overall acceptability than that from boars. There were statistically significant interactions between genotype and sex for tenderness, abnormal odour and shear force which mainly involved the purebred Meishans and were of little practical significance. In the consumer study, loin chops and leg joints from purebred LW and the two crossbred genotypes were evaluated. Households received two samples of the same type of joint from the same sex in two separate distributions. Each household received an LW sample and a sample from one of the crossbred genotypes. In general, consumers found the appearance of the joints from the three genotypes to be equally acceptable. For eating quality, the within-household deviations of the crossbred compared with the LW suggested that MS♂ × LW♀ samples were considered to be of better eating quality, particularly for juiciness (deviation -0·71, s.e. 0·24, P < 0·01). In contrast, LW♂ × MS♀ samples were generally considered inferior, particularly in terms of juiciness (+ 0·59, s.e. 0·26, P < 0·05) and flavour (+0·63, s.e. 0·27, P < 0·05). However, the overall acceptability of both crossbreds was considered little different from the Large White. Overall, the results of this work suggest little benefit in eating quality for the Meishan under United Kingdom production conditions.

scholarly journals Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Carlos Álvarez ◽  
Lara Morán ◽  
Derek F. Keenan ◽  
Anne-Maria Mullen ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Meat Quality ◽  
Early Stage ◽  
Deep Understanding ◽  
Quality Parameters ◽  
Research Literature ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Industry ◽  
Meat Tenderness ◽  
Extrinsic Factors

Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and careful manipulation of these intrinsic and extrinsic factors have to be taken in account to ensure high quality of meat, with better technological properties and increased safety for consumers. Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. Therefore, being able to early predict meat texture and other related parameters in order to guarantee consistent eating quality to the final consumer is one of the most sought-after goals in the meat industry. Accurate measurements of both the biochemical and mechanical characteristics that underpin muscle and its transformation into meat are key factors to an improved understanding of meat quality, but also this early-stage measurements may be useful to develop methods to predict final meat texture. It is the goal of this review to present the available research literature on the historical and contemporary analyses that could be applied in early postmortem stages (pre-rigor and rigor) to determine the biochemical and physical characteristics of the meat that can potentially impact the eating quality.

scholarly journals Productivity, carcass and meat quality of lot-fed Bos indicus cross steers grouped according to temperament

2002 ◽  
Vol 42 (4) ◽  
pp. 389 ◽  
Author(s):  
J. C. Petherick ◽  
R. G. Holroyd ◽  
V. J. Doogan ◽  
B. K. Venus
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Bos Indicus ◽  
Flight Speed ◽  
Eating Quality ◽  
Feed Conversion ◽  
The Poor ◽  
Initial Ph ◽  
Highly Correlated ◽  
Meat Samples

One hundred and twenty Bos indicus cross steers were allocated to 3 treatments (good, mixed and poor) on the basis of flight speed, as a measure of cattle temperament. The cattle were lot-fed for 100 days and data collected at intervals on their temperament (flight speeds) and productivity (liveweight changes, body condition, pen feed intakes) during this time. After slaughter, data were collected on carcass traits and meat quality. Eating-quality attributes were measured in meat samples from 22 carcasses from each treatment. Flight speeds were highly correlated across animals and within treatments, showed little change in variability over time and were highly repeatable. Flight speed indicated a slight deterioration in temperament with time in the feedlot until day 70, suggesting an increasing fearfulness in the steers. Differences in flight speeds between treatments were maintained throughout the feedlotting period; poor-temperament animals retained poor temperaments and good retained good. Flight speed was correlated with measures of production, and flight speed measured at feedlot induction was a predictor of performance. Correlations and treatment effects showed that cattle with poor temperaments had poorer average daily gains, feed conversion efficiencies, body conditions and dressing percentages compared with those with good temperaments. Reduced performance in the poor-temperament animals may have resulted from their fearfulness and state of high arousal. Treatment (temperament grouping) did not influence carcass traits, but there was evidence of lower initial pH levels and indicators of 'heat-shortening' in the meat of steers with poor temperament compared with those with good temperament. These findings suggest that the poor temperament steers were more susceptible to pre-slaughter stressors than the good temperament animals. However, the meat quality differences were not detected in eating-quality measurements.

Meat tenderness and palatability of Swamp buffalo and four breeds of cattle

1982 ◽  
Vol 34 (1) ◽  
pp. 79-84 ◽  
Author(s):  
D. D. Charles
Keyword(s):  
Shear Force ◽  
Intramuscular Fat ◽  
Taste Panel ◽  
Carcass Weight ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Feeding Regime ◽  
Muscle Ph ◽  
Swamp Buffalo

ABSTRACTSamples of cooked muscle of Swamp buffalo, Hereford, Angus, Friesian and Charolais cross steers were sheared and scored by a taste panel for tenderness, flavour, juiciness and palatability. The cattle were given commercial pellets from 9 months of age to slaughter at 12,15 and 18 months. The buffaloes were fed one of four regimens: all pellets, all hay, 3/4 pellets and 1/4 hay or 1/4 pellets and 3/4 hay from 13 to 22 months of age to slaughter at 20 to 34 months.There was little difference between the buffaloes and the cattle in shear-force or taste panel scores. Age at slaughter had no significant effect on the quality traits measured in either the buffaloes or the cattle. The feeding regime did not influence the tenderness, flavour or palatability of buffalo muscle but the high pellet diets increased juiciness.Shear-force was not influenced by rectal or muscle temperatures, muscle pH, carcass weight or fatness in the buffaloes but fatness reduced shear-force in cattle m. longissimus.Buffalo intramuscular fat increased with age and carcass fatness but had no effect on shear-force or taste panel score.

Does carcass suspension technique influence reindeer (Rangifer tarandus tarandus) meat quality attributes?

2012 ◽  
Vol 52 (8) ◽  
pp. 731 ◽  
Author(s):  
E. Wiklund ◽  
G. Finstad ◽  
G. Aguiar ◽  
P. J. Bechtel
Keyword(s):  
Achilles Tendon ◽  
Shear Force ◽  
Rangifer Tarandus ◽  
Control Treatment ◽  
Meat Tenderness ◽  
Triceps Brachii ◽  
Obturator Foramen ◽  
Trained Panel ◽  
Meat Colour ◽  
Meat Samples

In total, eight reindeer steers (ages 3–6 years old) were used in the study to evaluate the effects of carcass suspension technique on meat tenderness, colour and water-holding capacity (WHC). Carcasses were split along the spine and sides were randomly allocated to pelvic suspension (hung using a butcher hook through the obturator foramen) or normal Achilles tendon suspension (control treatment). From all 16 carcass halves, meat samples were collected from the loin (M. longissimus), inside (M. semimembranosus) and shoulder (M. triceps brachii) for sensory evaluation and measurements of shear force (tenderness). Loin samples were also evaluated for meat colour at 1 day after slaughter and for purge (WHC) after vacuum-packaged chilled storage (+2°C) for 1, 2 and 3 weeks. No significant effects of carcass suspension technique were found for reindeer meat colour and WHC (purge). Shear force values for loin samples from pelvic-suspended carcasses were significantly (P = 0.001) lower than those from Achilles tendon-suspended carcasses, and there was a similar trend for inside samples, although this was not significant (P = 0.06). There was no effect of carcass suspension technique for shear force values of the shoulder samples. The trained panel judged loin and inside samples from pelvic-suspended carcasses to be more tender (P ≤ 0.001) while no effect of carcass suspension technique on tenderness was found in the shoulder samples. Juiciness was not affected by carcass suspension. The present study demonstrated that pelvic suspension improved tenderness in the most valuable cuts from the reindeer carcass (loin and inside).

Specific Gravity as an Objective Measure of Beef Eating Quality

1960 ◽  
Vol 19 (1) ◽  
pp. 167-174 ◽  
Author(s):  
J. W. Cole ◽  
W. R. Backus ◽  
L. E. Orme
Keyword(s):  
Specific Gravity ◽  
Objective Measure ◽  
Eating Quality

Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

2009 ◽  
Vol 2009 ◽  
pp. 138-138
Author(s):  
F O Lively ◽  
B W Moss ◽  
T W J Keady ◽  
L Farmer ◽  
N F S Gault ◽  
...  
Keyword(s):  
Shear Force ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Glycogen Depletion ◽  
Meat Eating ◽  
Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

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