Constraints on establishing threshold levels for Warner - Bratzler shear-force values based on consumer sensory ratings for seven beef muscles

2011 ◽  
Vol 51 (10) ◽  
pp. 959 ◽  
Author(s):  
L. Powell ◽  
K. L. Nicholson ◽  
D. Huerta-Montauti ◽  
R. K. Miller ◽  
J. W. Savell
Keyword(s):  
Vastus Lateralis ◽  
Rectus Femoris ◽  
Gluteus Medius ◽  
Triceps Brachii ◽  
Department Of Agriculture ◽  
Threshold Levels ◽  
Consumer Panel ◽  
Quality Grade ◽  
Longissimus Lumborum ◽  
Beef Muscles

Steaks (n = 560) from US Department of Agriculture (USDA) Choice and Select, including M. gluteobiceps, M. gluteus medius, M. infraspinatus, M. longissimus lumborum, M. rectus femoris, M. triceps brachii and M. vastus lateralis, were evaluated for palatability characteristics and tenderness acceptability by a central-location consumer panel (n = 205 consumers) and Warner–Bratzler shear (WBS) analysis to determine whether threshold values could be identified for these muscles. There were significant interactions for muscle × USDA quality grade for sensory-panel overall like and WBS values. In general, USDA quality grade affected overall like and WBS values for the M. gluteobiceps and M. rectus femoris, but no real differences due to grade were found for the rest of the muscles studied, except for the WBS values for the M. gluteus medius. Regardless of USDA quality grade, the M. infraspinatus had the lowest (P < 0.05) WBS values and was comparable (P > 0.05) in overall like ratings to the M. longissimus lumborum. Percentage of muscles that would be expected to have a tenderness rating ‘slightly tender’ or higher on the basis of WBS values at the 95% confidence interval ranged from 40% for the M. vastus lateralis to 100% for the M. infraspinatus. There were no clear threshold levels for WBS values that would correspond to certain tenderness like ratings, possibly because of the narrow range of tenderness observed within each muscle. For the muscles studied, how consumers rated them appeared to be independent of the WBS values and may make it difficult to develop WBS thresholds for predicting consumer acceptability of these muscles.

scholarly journals Effect of hormonal growth promotants on palatability and carcass traits of various muscles from steer and heifer carcasses from a Bos indicus - Bos taurus composite cross

2008 ◽  
Vol 48 (11) ◽  
pp. 1415 ◽  
Author(s):  
R. Watson ◽  
R. Polkinghorne ◽  
A. Gee ◽  
M. Porter ◽  
J. M. Thompson ◽  
...  
Keyword(s):  
Bos Taurus ◽  
Vastus Lateralis ◽  
Carcass Traits ◽  
Bos Indicus ◽  
Rectus Femoris ◽  
Biceps Femoris ◽  
Cooking Methods ◽  
Triceps Brachii ◽  
The Mean ◽  
Psoas Major

The effect of several different hormonal growth promotant (HGP) implant strategies on the palatability and carcass traits of different muscles in beef carcasses was investigated using samples from heifer and steer carcasses from a Bos indicus composite breed. In experiment 1, there were seven different implant strategies evaluated in heifers that were given different combinations of up to three implants (implanted at weaning, during backgrounding and at feedlot entry). A total of 112 heifers were slaughtered and 11 muscles or portions were collected from both sides [Mm. adductor femoris, gracilus, semimembranosus, longissimus dorsi lumborum, triceps brachii caput longum, semispinalis capitis, serratus ventralis cervicis, spinalis dorsi, biceps femoris (syn. gluteobiceps), tensor fasciae latae, gluteus medius (both the ‘D’ and the ‘eye’ portions) rectus femoris, vastus intermedius, vastus lateralis and vastus medialis]. These muscles were used to prepare a total of 1030 sensory samples which were aged for either 7 or 21 days and frozen. Thawed samples were cooked using different cooking methods (grill, roast and stir frying) before being evaluated by a consumer taste panel that scored samples for tenderness, juiciness, like flavour and overall liking. Experiment 2 used the steer portion from the same calving, which were treated to a similar array of HGP strategies, except that they were given up to four implants between weaning and slaughter at ~3 years of age. In experiment 2, there was a total of 12 different HGP implant strategies tested. At boning, three muscles (Mm. psoas major, longisimuss dorsi thoracis and lumborum portions) were collected from each of 79 carcasses with a total of 237 steak samples that consumers tested as grilled steaks. For both experiments, the mean of the HGP implant strategies resulted in increased ossification scores (P < 0.05) and decreased marbling scores (P < 0.05) compared with the controls, with the effect on ossification being much larger in the older steer groups. In both experiments, the different HGP strategies decreased (P < 0.05) all sensory scores compared with the controls, for all cooking method and muscle combinations. In experiment 1, there was no interaction between the mean HGP effect and muscle (P > 0.05), and aging rates differed among the muscles (P < 0.05). In experiment 2, there was a significant (P < 0.05) muscle × HGP treatment interaction, with a decrease in tenderness score due to HGP implant strategies in the M. longisimuss thoracis and lumborum portions, compared with no significant effect in the M. psoas major. For both experiments, there were no significant differences among the different implantation strategies on sensory scores (P > 0.05).

scholarly journals THE EFFECT OF LOCAL VIBROSTIMULATION ON ELECTROMYOGRAPHY PARAMETERS IN ROWERS

2017 ◽  
Vol 3 ◽  
pp. 325
Author(s):  
Kalvis Ciekurs ◽  
Viesturs Krauksts ◽  
Daina Krauksta ◽  
Baiba Smila ◽  
Aivars Kaupuzs
Keyword(s):  
Biceps Brachii ◽  
Vastus Lateralis ◽  
Gluteus Maximus ◽  
Rectus Femoris ◽  
Biceps Femoris ◽  
Erector Spinae ◽  
Mathematical Statistics ◽  
Triceps Brachii ◽  
The Mean ◽  
Moving Speed

Local vibrostimulation (further in text - LV) is innovation as a part of training method that helps athletes to regain the power and get ready for next training faster. There are many discussions about how to increase moving speed in rowers. Many scientists research the possibilities of increasing moving speed in this sport. The following methods were used in the study: tests – Concept-2, LV manipulations, electromyography and mathematical statistics. The electromyography was made with Biometric LTD. LV manipulations were done to the muscles erector spinae, latisimus dorsi, teres major, teres minor, trapezius, infraspinatus, deltoideus, slenius capitis, triceps brachii, gluteus maximus, semitendinosus, biceps femoris, semimembranosus, castrocnemius, tendo calcaneus, rectus femoris, vastus lateralis, tensor fascia latae, vastus medialis, sarterius, ligamentum patellae, tibialis anterior, rectus abdominis, pectoralis major and biceps brachii. We using 100 Hz frequency, 2 – 4 mm amplitude and different pressure on the muscles. The total LV application time was 5 to 20  min. The obtained data were processed using mathematical statistics. The results: having stated the result difference before LV and after it. The results testify significant improvement of Concept-2 tests results and electromyography results, what is showed by the difference of the mean results. Comparing the results of the rowers of EG and CG they have differences in the left side muscle latissimus dorsi after the t-test where p>0.05, but stating the percentage of the mean result difference of this muscle it was found out that p>0.05 what also shows significant changes in the muscle biopotential (mV).

scholarly journals Electromyographic evaluation of the lower limbs of patients with Down syndrome in hippotherapy

2017 ◽  
Vol 39 (1) ◽  
pp. 17 ◽  
Author(s):  
Mariane Fernandes Ribeiro ◽  
Ana Paula Espindula ◽  
Alex Abadio Ferreira ◽  
Luciane Aparecida Pascucci Sande de Souza ◽  
Vicente De Paula Antunes Teixeira
Keyword(s):  
Down Syndrome ◽  
Muscle Activation ◽  
Motor Behavior ◽  
Vastus Lateralis ◽  
Rectus Femoris ◽  
Gluteus Medius ◽  
Biceps Femoris ◽  
Functional Results ◽  
Lower Limbs ◽  
Tensor Fasciae Latae

Hippotherapy is a therapeutic method that uses the horse’s movement to achieve functional results in practitioners with Down syndrome (DS), who present motor and neurophysiological changes that affect the musculoskeletal system. Evaluating the motor behavior related to the control and the improvement of muscle activation in practitioners with Down syndrome subjected to hippotherapy. 10 practitioners were divided into two groups: Down Group (DG) – practitioners with DS, and Healthy Group (HG) – practitioners with no physical impairment. The muscles gluteus medius, tensor fasciae latae, rectus femoris, vastus medialis, vastus lateralis, biceps femoris, tibialis anterior and gastrocnemius were evaluated by electromyography using gross RMS values, which correspond to muscle activation; the evaluations were performed on the 1st and 10th hippotherapy sessions (frequency: once a week), and after 2 months interval without treatment, they were performed on the 1st and 10th hippotherapy sessions (frequency: twice a week). It was noted that activation of the studied muscles increased with the passing of sessions, regardless the weekly frequency of attendance; however, the period without treatment resulted in reduction of this effect. Practitioners with DS presented satisfactory changes in muscle activation pattern, in learning and in motor behavior during hippotherapy sessions. 

Development of a sensory protocol for testing palatability of sheep meats

2005 ◽  
Vol 45 (5) ◽  
pp. 469 ◽  
Author(s):  
J. M. Thompson ◽  
A. Gee ◽  
D. L. Hopkins ◽  
D. W. Pethick ◽  
S. R. Baud ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Treatment Effects ◽  
Vastus Lateralis ◽  
Statistical Significance ◽  
Gluteus Medius ◽  
Biceps Femoris ◽  
Triceps Brachii ◽  
Size Constraints ◽  
Left And Right ◽  
Highly Correlated

A total of 108 grill and 108 roast samples were prepared from lamb (n = 10) and mutton (n = 8) carcasses for sensory testing using a consumer taste panel. Grill and roast samples were prepared from the left and right sides of the carcass, respectively, using longissimus, biceps femoris, gluteus medius, serratus ventralis and semimembranosus. Due to size constraints, muscle from both sides was used to form grill samples for the vastus lateralis, and roast samples from the triceps brachii. Grill and roast samples were sensory tested using 360 untrained consumers. Each consumer was given a total of 6 experimental samples and each sample was tested by 10 different consumers. Sensory scores for tenderness, juiciness, like flavour and overall liking from both the grilled and roasted samples were highly correlated (P<0.05). For grilling, the different muscles were correlated for tenderness and overall liking scores (P<0.05), with the exception of the semimembranosus (P>0.05). In contrast, juiciness and like flavour scores were poorly correlated between grilled muscles. For the roasted samples, sensory scores were generally uncorrelated between muscles. The statistical significance of the age category and muscle effects was greater in grill samples, but stimulation effects were of similar significance using either cooking method. It was proposed that roasting reduced treatment effects that affected sensory via differences in connective tissue toughness, due to gelatinisation of connective tissue during cooking. For testing production and processing effects on palatability, grilling was more sensitive for detecting treatment effects, than roasting.

scholarly journals Adaptation of balance reactions following forward perturbations in people with joint hypermobility syndrome

2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Alexander Vernon Bates ◽  
Alison McGregor ◽  
Caroline M. Alexander
Keyword(s):  
Balance Control ◽  
Vastus Lateralis ◽  
Rectus Femoris ◽  
Gluteus Medius ◽  
Joint Hypermobility ◽  
Lower Limbs ◽  
Hypermobility Syndrome ◽  
Joint Hypermobility Syndrome ◽  
Time To Peak ◽  
Heritable Disorder

Abstract Background Joint Hypermobility Syndrome (JHS) is a Heritable Disorder of Connective tissue characterised by joint laxity and chronic widespread arthralgia. People with JHS exhibit a range of other symptoms including balance problems. To explore balance further, the objective of this study is to compare responses to forward perturbations between three groups; people who are hypermobile with (JHS) and without symptoms and people with normal flexibility. Methods Twenty-one participants with JHS, 23 participants with Generalised Joint Hypermobility (GJH) and 22 participants who have normal flexibility (NF) stood on a platform that performed 6 sequential, sudden forward perturbations (the platform moved to the anterior to the participant). Electromyographic outcomes (EMG) and kinematics for the lower limbs were recorded using a Vicon motion capture system. Within and between group comparisons were made using Kruskal Wallis tests. Results There were no significant differences between groups in muscle onset latency. At the 1st perturbation the group with JHS had significantly longer time-to-peak amplitude than the NF group in tibialis anterior, vastus medialis, rectus femoris, vastus lateralis, and than the GJH group in the gluteus medius. The JHS group showed significantly higher cumulative joint angle (CA) than the NF group in the hip and knee at the 1st and 2nd and 6th perturbation, and in the ankle at the 2nd perturbation. Participants with JHS had significantly higher CA than the GJH group at the in the hip and knee in the 1st and 2nd perturbation. There were no significant differences in TTR. Conclusions The JHS group were able to normalise the timing of their muscular response in relation to control groups. They were less able to normalise joint CA, which may be indicative of impaired balance control and strength, resulting in reduced stability.

Immunohistochemical quantification of fast-myosin in frozen histological sections of goat limb muscles

1996 ◽  
Vol 62 (2) ◽  
pp. 325-335 ◽  
Author(s):  
N. Manabe ◽  
Y Azuma ◽  
Y. Furuya ◽  
K. Kuramitsu ◽  
Y. Kuribayashi ◽  
...  
Keyword(s):  
Biceps Brachii ◽  
Vastus Lateralis ◽  
Rectus Femoris ◽  
Biceps Femoris ◽  
Enzyme Linked Immunosorbent Assay ◽  
Triceps Brachii ◽  
Histological Sections ◽  
Fast Myosin ◽  
Fast Twitch ◽  
Lateral Head

AbstractFast-myosin in frozen histological sections of eight, 10, 11 and nine muscles of the upper forelimb, lower forelimb, upper hindlimb and lower hindlimb, respectively, of goats was quantified by an immunohistochemical micromethod based on the enzyme-linked immunosorbent assay. The structure of the muscles is well preserved during the immunohistochemical measurement. High fast-myosin levels (more than 201 mg/g total protein) were observed in the triceps brachii (lateral head), rectus femoris, vastus lateralis, semitendinosus, semimembranosus, gastrocnemius (lateral head) and long digital extensor muscles. In contrast, low fast-myosin levels (less than 50 mg/g) were found in the triceps brachii (medial head), superficial digital flexor, vastus intermedialis, and soleus muscles. Fast-myosin-positive fibres (type II or fast-twitch type) were distributed more in the superficial regions than in the deeper regions in the triceps brachii (lateral and long heads), biceps brachii, brachialis, biceps femoris, vastus lateralis, vastus medialis, semimembranosus and gastrocnemius (lateral and medial heads) muscles. In contrast, type IIfibres were distributed more in the deeper regions than in the superficial regions in the extensor carpi radialis, deep digital flexor, cranial tibial, deep digital flexor and superficial digital flexor muscles. When the results obtained by the immunohistochemical micromethod were compared with those obtained by biochemical techniques and by histomorphometrical analyses, high correlations were noted. This technique could be used in research projects to study the muscle characteristics that determine meat quality.

scholarly journals The Activation of Gluteal, Thigh, and Lower Back Muscles in Different Squat Variations Performed by Competitive Bodybuilders: Implications for Resistance Training

2021 ◽  
Vol 18 (2) ◽  
pp. 772
Author(s):  
Giuseppe Coratella ◽  
Gianpaolo Tornatore ◽  
Francesca Caccavale ◽  
Stefano Longo ◽  
Fabio Esposito ◽  
...  
Keyword(s):  
External Rotation ◽  
Vastus Lateralis ◽  
Gluteus Maximus ◽  
Rectus Femoris ◽  
Gluteus Medius ◽  
Vastus Medialis ◽  
Back Muscles ◽  
Lower Back ◽  
Adductor Longus ◽  
Rms Amplitude

The present study investigated the activation of gluteal, thigh, and lower back muscles in different squat variations. Ten male competitive bodybuilders perform back-squat at full (full-BS) or parallel (parallel-BS) depth, using large feet-stance (sumo-BS), and enhancing the feet external rotation (external-rotated-sumo-BS) and front-squat (FS) at 80% 1-RM. The normalized surface electromyographic root-mean-square (sEMG RMS) amplitude of gluteus maximus, gluteus medius, rectus femoris, vastus lateralis, vastus medialis, adductor longus, longissimus, and iliocostalis was recorded during both the ascending and descending phase of each exercise. During the descending phase, greater sEMG RMS amplitude of gluteus maximus and gluteus medius was found in FS vs. all other exercises (p < 0.05). Additionally, FS elicited iliocostalis more than all other exercises. During the ascending phase, both sumo-BS and external-rotated-sumo-BS showed greater vastus lateralis and adductor longus activation compared to all other exercises (p < 0.05). Moreover, rectus femoris activation was greater in FS compared to full-BS (p < 0.05). No between-exercise difference was found in vastus medialis and longissimus showed no between-exercise difference. FS needs more backward stabilization during the descending phase. Larger feet-stance increases thigh muscles activity, possibly because of their longer length. These findings show how bodybuilders uniquely recruit muscles when performing different squat variations.

scholarly journals 25 Cooking method and muscle type impact volatile compound development in beef steaks

2020 ◽  
Vol 98 (Supplement_2) ◽  
pp. 22-23
Author(s):  
Kelly R Vierck ◽  
Jerrad F Legako ◽  
J Chance Brooks
Keyword(s):  
Volatile Compound ◽  
Solid Phase ◽  
Gluteus Medius ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Cooking Methods ◽  
Triceps Brachii ◽  
Cooking Method ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum

Abstract The objective of this study was to determine the influence of dry heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00-Small100 marbling; n = 20). Subprimals were wet aged in the dark for 21 d at 0 - 4℃. Following aging, subprimals were fabricated into 2.54 cm thick steaks of the following muscles: Gluteus medius (GM), Infraspinatus (IF), Longissimus lumborum (LL\), Psoas major (PM), Serratus ventralis (SV), and Triceps brachii (TB). Steaks were cooked to a medium degree of doneness (71℃) on one of four randomly assigned cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), or salamander broiler (SALA). Volatile compound analysis was conducted using gas chromatography-mass spectrometry with solid phase microextraction. Data were analyzed as a split plot arrangement, with subprimal serving as the whole plot factor and cooking method serving as the subplot factor. The majority of compounds evaluated were impacted by the cooking method main effect (n = 21), followed by the cooking method × muscle interaction (n = 18), and muscle (n = 12). Charbroiler GM steaks produced the greatest amount of methional, 2,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine compared to all other treatments (P &lt; 0.05). Charbroiler and CLAM steaks produced the greatest concentration of methylpyrazine and trimethylpyrazine, as well as Strecker aldehydes (P &lt; 0.05), indicating that more direct applications of heat increased Maillard product production. Steaks cooked using OVEN and SALA produced more lipid oxidation products, such as alkanes, aldehydes, and lipid derived ketones. Gluteus medius and SV steaks produced the greatest concentration of volatile compounds, with SV steaks producing an increased concentration of lipid derived compounds (P &lt; 0.05) and GM steaks producing a greater concentration of Maillard products (P &lt; 0.05). These data indicate that cooking method has a direct impact on the flavor profile produced by steaks.

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