scholarly journals Comportamento mecânico e estrutural de diferentes cortes cárneos em teste de determinação da força de cisalhamento

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia Carolina Vargas ◽  
Paulo José do Amaral Sobral
Keyword(s):  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Resumo Neste trabalho, foram avaliados os comportamentos mecânico e estrutural de diferentes cortes cárneos em testes de determinação da força de cisalhamento, com o objetivo de identificar possíveis diferenças que podem interferir negativamente na mensuração da maciez objetiva. Seis cortes cárneos: Contrafilé (Longissimus dorsi), Maminha (Tensor fasciae latae), Lagarto (Semitendinosus), Filé-mignon (Psoas major) e Picanha (Biceps femoris) bovinos, e Lombo suíno (Longissimus dorsi) foram analisados de acordo com o método Warner-Bratzler, usando um texturômetro equipado com lâmina de 1 mm de espessura. As superfícies cisalhadas foram analisadas por microscopia eletrônica de varredura e as curvas mecânicas geradas durante os testes foram estudadas. Diferentes comportamentos foram observados nas curvas mecânicas e na microestrutura dos cortes cárneos em estudo. Alguns cortes apresentaram picos máximos bem definidos, enquanto outros apresentaram curvas mais abertas com maior distribuição da força durante os testes. Os cortes também apresentaram diferenças quanto à altura dos picos, que variou entre diferentes cortes e até em um mesmo corte. Nas microestruturas, foram observados diferentes comportamentos como: fibras deformadas por tracionamento, fibras aglomeradas devido a forte compressão e irregularidades na espessura e formato de fibras. Assim, concluiu-se que o teste de determinação da força de cisalhamento utilizado envolve outros princípios, como compressão e elongação, dependendo do corte cárneo estudado.

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.

scholarly journals Comparison of Holstein, Charbray, and Zebu Bulls for beef production under rotational grazing II. Offal components and carcass composition

1969 ◽  
Vol 81 (3-4) ◽  
pp. 115-124
Author(s):  
Américo Casas ◽  
Danilo Cianzio ◽  
Aixa Rivera
Keyword(s):  
Subcutaneous Fat ◽  
Biceps Femoris ◽  
Carcass Composition ◽  
Lower Amount ◽  
Longissimus Dorsi ◽  
Subcutaneous Fat Thickness ◽  
Holstein Bulls ◽  
Fat Thickness ◽  
Stomach Weight ◽  
Psoas Major

After two complete grazing trials, 47 Holstein, Charbray and Zebu (mostly Brahman) bulls were processed for offal components, carcass traits and composition comparisons at an average liveweight (LW) of 545 kg. At the same LW the Holstein bulls had a significantly higher (P < 0.05) weight for the head (3.33% of LW), feet (2.47% of LW), liver (1.11% of LW), kidneys (1.29% of LW) and intestines (5.18% LW) than the Zebu and Charbray bulls, and a significantly longer leg (53.0 vs. 48.90 cm; P < 0.05) than the Charbray bulls. The Zebu bulls had the heaviest hide (P < 0.05) and smallest stomach weight (P < 0.05). The carcasses of the Holstein bulls had a significantly higher (P < 0.05) bone percentage (21.60 vs. 16.63, 17.46%) and a lower amount of fat than the Charbray and Zebu bulls, respectively. Charbray bulls presented greater loin eye area, total amount of muscle, muscle to bone+fat ratio and weight and percentage of the Biceps femoris, Gluteus, and Cuadriceps femoris muscles in the left-hindquarter (LH), than the Zebu and Holstein bulls (P < 0.05). Charbray and Zebu bulls showed greater (P < 0.05) thickness of the round (26.03, 25.85, vs. 24.03 cm), hot carcass and LH weight, total dissectible fat, dressing percentage, muscle to bone ratio, and weight of the Semimembranosus, Psoas major, Longissimus dorsi and Semitendinosus muscles than the Holstein bulls (P < 0.05). No significant differences (P > 0.05) were found among breeds for subcutaneous fat thickness and for the weights of fascia/tendon, trimming, carcass shrinkage, and for the forequarter weight and percentage of left side.

EFFECTS OF EXERCISE ON PALATABILITY AND COOKING CHARACTERISTICS OF PORK

1974 ◽  
Vol 54 (2) ◽  
pp. 191-195 ◽  
Author(s):  
ZENIA J. HAWRYSH ◽  
D. M. MURRAY ◽  
J. P. BOWLAND
Keyword(s):  
Subjective Evaluation ◽  
Biceps Femoris ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Ether Extract ◽  
Protein Nitrogen ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Psoas Major ◽  
Extract Protein

The eating quality and cooking characteristics of longissimus dorsi roasts obtained from exercised and nonexercised pigs were compared. Cooking time, percentage cooking losses and percent drip in thaw were similar. Subjective evaluation of the palatability characteristics of the roasts indicate that there were no differences in texture, flavor, juiciness and tenderness attributable to exercise. Objective measurements of juiciness and tenderness support taste panel evaluations. Chemical analyses of the raw longissimus dorsi muscle for percentages of moisture, fat (ether extract), protein (nitrogen × 6.25) and ash showed no significant differences between samples from exercised and nonexercised animals. The collagen content based on hydroxyproline analyses of samples of biceps femoris and psoas major muscles from exercised and nonexercised pigs were also similar.

scholarly journals Effects of dietary organic selenium and vitamin E supplementation on post mortem oxidative deterioration in muscles of pigs

2001 ◽  
Vol 44 (2) ◽  
pp. 193-202 ◽  
Author(s):  
P. Krska ◽  
R. Lahucky ◽  
U. Küchenmeister ◽  
K. Nürnberg ◽  
O. Palanska ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Colour Stability ◽  
Organic Selenium ◽  
Positive Effects ◽  
Oxidative Deterioration ◽  
Psoas Major Muscle ◽  
Psoas Major

Abstract. The effect of feeding high levels of α-tocopherol and organic selenium (Se) to pigs on colour stability and on the susceptibility to oxidative deterioration was investigated. Treatments consisted of supplementation of vitamin E (200 mg/kg diet), organic Se (0.3 mg/kg diet) and both vitamin E and organic Se for the last 60 days to finishing pigs before slaughtering. Longissimus dorsi (LD) and psoas major (PM) muscles were examined after 2 and 7 days of storage on colour stability and on lipid peroxidation (measured as malondialdehyde equivalents). Rate of oxidation by Stimulation with Fe2+/ascorbate was also estimated in LD samples obtained post mortem. In PM 7 days post mortem we found differences between control and groups of pigs supplemented with vitamin E and Se on reflectance, but significant differences (P < 0.05) were found only in the vitamin E + Se group. Positive effects (P < 0.05) of vitamin E and Se on colour in psoas major muscle refrigerated for 7 days are supported with significant (P < 0.05) lower levels of TBARS values in pigs supplemented with vitamin E and organic Se as well. Supplementation with organic Se does not affect the oxidative stability of muscle tissue (longissimus dorsi) when the rate of iron-induced lipid oxidation was examined. Dietary Se had limited potential for enhancing the quality of pork carcasses (psoas major) and accentuating the effect of vitamin E on the oxidative stability of longissimus dorsi muscle was not found.

scholarly journals Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females

2019 ◽  
Vol 37 (No. 2) ◽  
pp. 106-111
Author(s):  
Violeta Razmaite ◽  
Vidmantas Pileckas ◽  
Violeta Juškiene
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Biceps Femoris ◽  
Atherogenic Index ◽  
Castor Fiber ◽  
Longissimus Dorsi ◽  
Anatomical Location ◽  
Longissimus Muscle ◽  
Triceps Brachii ◽  
Thrombogenic Index

Ten beaver (Castor fiber) females were used in the experiment. The samples were excised from a different anatomical location of each beaver carcass used in the study: m. longissimus dorsi (LD), m. triceps brachii (shoulder), m. biceps femoris (thigh). Thigh muscles were characterized by the highest percentage of free fat followed by longissimus muscle and shoulder. The total proportions of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA), including many individual fatty acids, were affected by the muscle anatomical location. The fattiest thigh had the most favourable and highest PUFA/SFA, hypocholesterolemic/hypercholesterolemic (h/H) and lowest n-6/n-3 PUFA ratios, and the lowest thrombogenic index. Despite the fact that the leanest m. triceps brachii had the highest proportions of total polyunsaturated fatty acids, the n-6/n-3PUFA ratio was the lowest compared with the muscles from other anatomical locations and showed lower atherogenic index compared with a more fatty longissimus muscle.

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).

Sodium and potassium in pig muscle

1963 ◽  
Vol 61 (3) ◽  
pp. 409-410 ◽  
Author(s):  
R. A. Lawrie ◽  
R. W. Pomeroy
Keyword(s):  
Muscle Mass ◽  
Rectus Femoris ◽  
Potassium Content ◽  
Longissimus Dorsi ◽  
Pig Muscle ◽  
Psoas Major ◽  
Extensor Carpi Radialis ◽  
Sodium And Potassium ◽  
Total Muscle ◽  
Lateral Head

1. The sodium and potassium content of longissimus dorsi (lumbar), psoas major, rectus femoris, triceps (lateral head) and extensor carpi radialis from 6 pigs each at pork, bacon and manufacturing weights were determined: these varied significantly and systematically between muscles and between groups.2. Since the concentration of potassium may differ by at least 30% between muscles, it is concluded that assessment of total muscle mass may be inaccurate if based on the integration ofγ-ray emission from 40K.

scholarly journals Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 806
Author(s):  
Yong-Hong Feng ◽  
Song-Shan Zhang ◽  
Bao-Zhong Sun ◽  
Peng Xie ◽  
Kai-Xin Wen ◽  
...  
Keyword(s):  
Total Protein ◽  
Protein Solubility ◽  
Storage Period ◽  
Biceps Femoris ◽  
Aging Period ◽  
Fragmentation Index ◽  
Brown Cattle ◽  
Processing And Storage ◽  
Psoas Major ◽  
Beef Muscles

This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from semitendinosus (ST), longissimus thoracis (LT), rhomboideus (RH), gastrocnemius (GN), infraspinatus (IN), psoas major (PM), and biceps femoris (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (p < 0.05) from 1 to 14 days and the lowest TPS (p < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (p > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (p < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles.

The effect of sex, storage time and muscle type on the quality French Lop rabbit meat

2016 ◽  
Vol 12 (2) ◽  
pp. 45-59
Author(s):  
Agnieszka Ludwiczak ◽  
Marek Stanisz ◽  
Marta Bykowska ◽  
Joanna Składanowska ◽  
Łukasz Sikora ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Storage Time ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Muscle Type ◽  
Pressure Method ◽  
Colour Parameters ◽  
Rabbit Meat ◽  
Water Holding

The aim of the study was to analyse the effect of sex, storage time and muscle type (m. longissimus dorsi and m. biceps femoris) on quality traits of the meat of French Lop rabbits. The muscles were obtained from 12 males and 12 females slaughtered at the age of 90 days. The characteristics analysed included pH, colour parameters, water holding capacity and proximate composition. No effect of sex or muscle type was found (P>0.05) on the pH of the meat in any of the periods analysed. The storage time differentiated (P≤0.01) between pH45min and pH24h and between pH45min and pH7days. None of the colour parameters was influenced by sex (P>0.05), but they were significantly affected by storage time (P≤0.01). Redness and yellowness were also influenced by the type of muscle (P≤0.01). The rabbit meat stored for 7 days was characterised by higher drip loss than the meat stored for 24 hours (1.31-1.49% vs. 3.34-3.57%, P≤0.05). The m. biceps femoris of both sexes had a greater capacity to hold water as measured by the pressure method than m. longissimus dorsi (P≤0.01). There was no effect of sex or muscle type (P>0.05) on the level of cooking loss. Sex and muscle type also had no influence (P>0.05) on the proximate composition of French Lop meat.

The relationships of collagen and ADAMTS2 expressionlevels with meat quality traits in cattle

2016 ◽  
Author(s):  
X. H. Zhang ◽  
H. .Liao ◽  
Y. X. Qi ◽  
Y. Q. Wang ◽  
Y. Z. Pang ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Meat Quality ◽  
Muscle Development ◽  
Expression Patterns ◽  
Subcutaneous Fat ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Expression Levels ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

Extracellular matrix (ECM) is the major macromolecule in skeletal muscle, and collagen is main component of ECM surrounding muscle fiber and adipocyte, which affect meat quality greatly. The remodeling of ECM is regulated by matrix metalloproteinases, such as ADAMTS2, which is essential for the maturation of triple helical collagen fibrils in body. The expression patterns of COL1A1, COL2A1, COL3A1 and ADAMTS2 in longissimus dorsi muscle were explored by qRT-PCR and results indicated that the expression levels of COL1A1, COL3A1 and ADAMTS2 were significantly higher at 3 and 24 month, while significantly lower at 12 and 30 month. The expression of ADAMTS2 and COL1A1 had significant positive relationships with intramuscular fat content, while expression of COL3A1 had significant positive relationship with shearing force and water holding capacity in cattle. The expression levels of collagen and ADAMTS2 were significantly higher in mesenteric fat, mammary fat pad and subcutaneous fat than in longissimus dorsi muscle, biceps femoris and infraspinitus tissues. The expressions levels of COL1A1, COL3A1 and ADAMTS2 were significantly lower in marbling fat than in other fat tissues. This study indicated that the expression of collagen and ADAMTS2 had important effects on postnatal skeletal muscle development and meat quality.

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