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 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.

Cooking method effect on Warner-Bratzler shear force of different beef muscles

Meat Science ◽  
2018 ◽  
Vol 138 ◽  
pp. 10-14 ◽  
Author(s):  
Romina Fabre ◽  
Gabriela Dalzotto ◽  
Flavia Perlo ◽  
Patricia Bonato ◽  
Gustavo Teira ◽  
...  
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
Method Effect ◽  
Beef Muscles

scholarly journals Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products

2016 ◽  
Vol 68 (5) ◽  
pp. 1259-1266 ◽  
Author(s):  
A.M. Menezes ◽  
C.A. Cruz Junior ◽  
C.B. Tanure ◽  
V. Peripolli ◽  
M.B. Castro ◽  
...  
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Cooking Loss ◽  
Agricultural Products ◽  
Average Weight ◽  
Triceps Brachii ◽  
Rigor Mortis ◽  
Longissimus Lumborum ◽  
Cielab System ◽  
Santa Inês

ABSTRACT The aim of this study was to evaluate the effect of different agricultural products on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the Longissimus lumborum and Triceps brachii muscles in Santa Ines lambs. 24 Santa Ines female lambs received one of four diets which were isoproteic and isoenergetic with fixed levels of forage (60%) and concentrate (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay (CASS), dehydrated by-product of pea crop (PEA) and sugarcane (SC). The average weight of the lambs at the beginning of the experiment was 26.35kg. Animals were slaughtered in a federally certified abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity of sarcomeres per 100μm were measured. Hot carcass, cold and half carcass weights were affected by treatments (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets and coast-cross hay had the lowest value. The sarcomere length differed significantly between diets and the dehydrated by-product of pea crop had the lowest number of sarcomeres immediately after slaughter compared to other diets. There was no influence of diet on colorimetry, cooking loss and shear force. The decrease in pH followed the development of the process of rigor mortis in the Longissimus lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not alter the pH, water holding capacity, colorimetry or shear force. The pea by-product and sugarcane can replace traditional sources of fodder without depreciation of meat characteristics.

Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks

2021 ◽  
Author(s):  
MaryAnn J Matney ◽  
Morgan E Gravely ◽  
Travis G O’Quinn ◽  
James S Drouillard ◽  
Kelsey J Phelps-Ronningen ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Muscle Fiber ◽  
Shear Force ◽  
The Other ◽  
Fiber Types ◽  
Cross Sectional ◽  
Extended Aging ◽  
Dependent Variables ◽  
Postmortem Aging ◽  
Longissimus Lumborum

Abstract The objective of this study was to determine effects of extended aging and intramuscular location on Warner-Bratzler shear force (WBSF), muscle fiber cross-sectional area (CSA), and protein degradation of semitendinosus (ST) and longissimus lumborum (LL) steaks. Left ST and LL were removed from 40 carcasses at 6 d postmortem. The ST was fabricated into 5 locations (LOC), with LOC 1 being most proximal and LOC 5 being most distal. The posterior LL was fabricated into 3 LOC, with LOC 1 being most anterior. Vacuum sealed ST steaks were aged 7, 14, 28, 56, or 112 d postmortem, while LL steaks were aged 7, 28, or 112 d postmortem at 2 ± 1°C. A steak from each LOC was assigned to WBSF or laboratory analyses. There were no Day of Aging (DOA) × LOC interactions for all dependent variables (P &gt; 0.06). There were DOA effects for ST and LL WBSF values and degraded 38-kDa desmin (DES; P &lt; 0.01). Day-7 ST-steak WBSF value was greater than all other days (P &lt; 0.01) and d-14 steaks had greater WBSF value than remaining days (P &lt; 0.05). Day-28 ST-steak WBSF values were greater than d-56 and -112 (P &lt; 0.01), which did not differ (P = 0.53). In the LL, d-7 steaks had greater WBSF values than the other two timepoints (P &lt; 0.01) and d-28 steaks had greater (P &lt; 0.01) WBSF values than d-112 steaks. Degraded ST 38-kDa DES content was less on d 7 and 14 compared to all other days (P &lt; 0.03), but did not differ (P = 0.79) from each other. Days 28 and 56 38-kDa DES content was less than d 112 (P &lt; 0.01), but did not differ (P = 0.34) from each other. Degraded LL 38-kDa DES content was less on d 7 than d 28 and 112 (P &lt; 0.02), which did not differ (P = 0.67). There were LOC effects for only ST WBSF and muscle fiber CSA (P &lt; 0.05). Semitendinosus steak LOC 1 and 2 had greater WBSF values than all other locations (P &lt; 0.01), but did not differ (P = 0.32) from each other. Semitendinosus steak LOC 3 and 5 had greater WBSF values than LOC 4 (P &lt; 0.01), but did not differ (P = 0.85) from each other. The CSA of all ST fiber types were largest in LOC 1 compared to all other fiber types (P &lt; 0.01). The CSA of all LOC 2 and 3 fiber types was greater than LOC 4 and 5 (P &lt; 0.01), but were not different from each other (P &gt; 0.81), and LOC 4 had greater CSA than LOC 5 (P &lt; 0.01). Steak aging WBSF value improvements seemed proteolysis catalyzed, while the ST intramuscular tenderness gradient was more likely due to muscle fiber CSA.

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.

Meat and sensory quality of major muscles from Angus, Charolais, and Angus crossbred steers with high and low residual feed intake

2020 ◽  
Vol 100 (1) ◽  
pp. 140-153
Author(s):  
Zhiqiang Jiu ◽  
Bimol C. Roy ◽  
Chamali Das ◽  
Wendy V. Wismer ◽  
Manuel Juárez ◽  
...  
Keyword(s):  
Meat Quality ◽  
Feed Intake ◽  
Shear Force ◽  
Residual Feed Intake ◽  
Gluteus Medius ◽  
Genetic Group ◽  
Triceps Brachii ◽  
Lower Shear ◽  
Longissimus Lumborum ◽  
Feed Costs

Effects of residual feed intake (RFI) and genetic group on growth, carcass, and meat quality characteristics of bovine longissimus lumborum (LL), triceps brachii (TB), semimembranosus (SM), and gluteus medius (GM) muscles were investigated using 72 purebred Angus, purebred Charolais, and Angus crossbred steers (n = 24 per genetic group) classified as either high (inefficient) or low (efficient) RFI (n = 12 high and low RFI steers within genetic group). There was no RFI effect (P > 0.05) on growth, carcass, and meat quality measurements except high RFI steers had the highest dry matter intake (P < 0.05), and low RFI TB was rated as having reduced beef flavour intensity and sustained juiciness (P < 0.05). Purebred Angus and Charolais LL and GM had lower shear force values (P < 0.05) than Angus crossbreds and ageing reduced mean shear force values except in TB. For TB, SM, and GM, Angus crossbred steers had the highest mean beef flavour intensity scores, and Charolais SM and TB were less tender than those of Angus crossbred (P < 0.05). Overall, RFI did not influence most meat quality traits; therefore, low RFI animals may contribute to reducing feed costs or environmental impact without compromising meat quality and palatability.

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).

scholarly journals Aging Influences Shear Force of Beef in a Muscle-Specific Manner

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. N. Nair ◽  
S. P. Suman ◽  
A. C. V. C. S. Canto ◽  
G. Rentfrow
Keyword(s):  
Aging Time ◽  
Shear Force ◽  
Least Square ◽  
Beef Tenderness ◽  
Aging Period ◽  
Postmortem Aging ◽  
Longissimus Lumborum ◽  
Industry Practice ◽  
Effects Of Aging ◽  
Beef Muscles

ObjectivesTenderness is an important sensory attribute that influences consumers’ overall eating satisfaction and repurchase decisions of beef. However, beef tenderness is a muscle-specific and highly variable trait, with different muscles from the same carcass exhibiting considerable variations. Retailing single-muscle beef cuts, based on quality and palatability traits, can improve value of carcasses. Postmortem wet aging of beef subprimals under vacuum packaging is a widely used industry practice in the U.S. to improve beef tenderness. Although beef muscles differ in their biochemical attributes, different muscles undergo similar aging procedure because wet aging is generally preformed on the subprimals. While beef muscles may respond differentially to wet aging, the effects of aging time on tenderness of three economically important beef hindquarter muscles, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), are yet to be examined. Therefore, the objective of the current study was to examine the effect of aging on tenderness of beef LL, PM, and ST muscles.Materials and MethodsThe LL, PM, and ST muscles were excised (24 h postmortem) from both sides of eight (n = 8) beef carcasses (USDA Choice; A maturity) and was further separated into two equal-length sections, resulting in four muscle sections per carcass. The muscle sections were vacuum packaged and randomly assigned to aging at 2°C for either 0, 7, 14, or 21 d. At the end of each aging period, 2.5-cm steaks were fabricated. The steaks were cooked to an internal temperature of 71°C and chilled to 4°C overnight. Six cylindrical cores (1.27-cm of diameter) parallel to the muscle fiber orientation were obtained from each steak with a hand-held coring device. Shear force was determined by shearing each core with V-shaped blade of Warner-Bratzler shear device, and the values were recorded as the peak force (N). The main effects of muscle source and aging days, and their interactions were analyzed using the Mixed Procedure of SAS. The least square means for protected F-tests (P < 0.05) were separated by using least significant differences and were considered significant at P < 0.05.ResultsMuscle source and aging days influenced (P < 0.05) the tenderness, with an improvement (P < 0.05) in tenderness observed with aging. Moreover, a muscle × aging day interaction (P < 0.05) was observed for tenderness. Shear force of LL decreased (P < 0.05) with aging, although there was no difference (P > 0.05) in tenderness between 7 and 14-d aged LL. However, aging beyond 7 d did not improve (P > 0.05) the tenderness of already tender PM steaks. On the other hand, improvement (P < 0.05) in tenderness was observed in ST until 14 d. After 21 d of aging, LL was the most tender, while ST remained the toughest (P < 0.05).ConclusionThe results indicated that different muscles in beef hindquarters responded differentially to postmortem aging, and the processors could optimize aging time depending on the muscles to improve beef tenderness.

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