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.

scholarly journals Effect of postmortem storage on shear force value and calpain/calpastatin activity in longissimus dorsi muscle of rusa deer (cervus timorensis)

2018 ◽  
Vol 192 ◽  
pp. 03031
Author(s):  
Orapin Jantasaeng ◽  
Kanya Jirajaroenrat ◽  
Kunya Tuntivisoottikul
Keyword(s):  
Shear Force ◽  
Testing Machine ◽  
Longissimus Dorsi ◽  
Meat Production ◽  
Materials Testing ◽  
Meat Tenderness ◽  
Calpain Activity ◽  
Longissimus Dorsi Muscle ◽  
Aging Period ◽  
Effects Of Aging

The objective of this study was to determine the effects of aging period on shear force values and activities of calpain/calpastatin enzymes of the longissimus dorsi (LD) muscle from rusa deer (Cervus timorensis). The shear force values were measured with instron materials testing machine. Results showed that postmortem storage influenced meat tenderness with a highly significant reduction of shear force value from 9.01±0.83 kg/cm2 at day 1 to 4.34±0.10 kg/cm2 at day 21 (P<0.01). Determination of the enzyme activities indicated that the μ-calpain activity decreased significantly from 1.50±0.42 to 0.19±0.28 units/g of meat (P<0.01), whereas m-calpain activity (22.88±9.64 to 16.95±8.34 units/g of meat) and calpastatin activity (9.93±2.37 to 6.82±2.96 units/g of meat) slightly decreased (P>0.05). Shear force values were significant correlated with higher levels of μ-calpain (r=0.915) and m-calpain (r=0.758), respectively. However, the values were not significant related to the calpastatin activity (r=0.462). Therefore, this study confirmed that in the case of rusa deer, μ-calpain is a key factor controlling postmortem meat tenderness compared to m-calpain and calpastatin. The results suggested that storage of the rusa deer meat for 7 days is enough to achieve aging of the LD muscle, which may help to reduce the cost of meat production.

scholarly journals Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?

2021 ◽  
Author(s):  
Jacob R. Tuell ◽  
Yu Qianqian ◽  
Brad Kim
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Troponin T ◽  
Muscle Foods ◽  
Treatment Groups ◽  
Lower Shear ◽  
Transmission Electron ◽  
Postmortem Aging ◽  
Intact Muscle ◽  
Longissimus Lumborum

Tumbling of intact muscle foods has been widely applied toprocessed meats using brine solution. However, the use of tumbling withoutbrine on fresh beef muscles has not been fully examined. Therefore, this studyaimed to evaluate fresh beef tumbling on meat quality and proteolytic featuresof loin (longissimus lumborum)muscles. Moreover, interactions with the duration of postmortem aging wereinvestigated. Loins (n=9) at 7d postmortem were sectioned and allocated among twotumbling (T) treatment groups at 60 (T60) or 90 (T90) minutes, as well as a non-tumbledcontrol (T0) group. After treatment, sub-sections were made and divided among0d, 7d, or 14d of further aging. Meat quality was assessed by shear forcevalues, water-holding ability, and color attributes. The extent of proteolysiswas determined by quantification of desmin and troponin-T, myofibrilfragmentation index (MFI), and transmission electron microscopy. An interactionbetween fresh beef tumbling and aging duration was observed in shear forcevalues (P=0.032). At 0d, muscles fromT90 exhibited lower shear force (21.6 N) compared to T0 (34.8 N) and T60 (24.7N) groups. Muscles from T60 and T90 groups maintained lower shear force than T0controls at each respective aging duration.Higher cooking loss (P=0.011) but notpurge loss (P=0.412) was observed in theT60 and T90 groups compared to T0. Shear force results were supported by higherMFI in T60 and T90 groups than T0 controls (P&lt;0.001), as well as the disappearance of intact troponin-T withfurther aging (P=0.009). Transmissionelectron microscopy supported increased initial tenderness would owe primarily tophysical disruptions to myofibrillar structure, though fresh beef tumbling may facilitateproteolysis with further aging.

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 Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 208 ◽  
Author(s):  
Andrea Garmyn ◽  
Nicholas Hardcastle ◽  
Rod Polkinghorne ◽  
Loni Lucherk ◽  
Mark Miller
Keyword(s):  
Storage Conditions ◽  
Eating Quality ◽  
Negative Effects ◽  
Consumer Evaluations ◽  
Chilled Storage ◽  
Aging Period ◽  
Postmortem Aging ◽  
Longissimus Lumborum

Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 1080 individual consumers, in accordance with the Meat Standards Australia protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Postmortem aging had no effect (P > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined (P < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater (P < 0.05) overall liking and greater (P < 0.05) MQ4 scores than samples aged 70 to 84 days postmortem. These results suggest that longissimus lumborum samples should not be wet-aged longer than 63 days to prevent potential negative eating experiences for consumers; however, altering storage conditions, specifically reducing temperature, could potentially allow for longer chilled storage without such negative effects on flavor and overall liking.

Oxidative Stress and Postmortem Meat Quality in Crossbred Lambs

2021 ◽  
Author(s):  
Nicolas J Herrera ◽  
Nicolas A Bland ◽  
Felipe A Ribeiro ◽  
Morgan L Henriott ◽  
Eric M Hofferber ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Meat Quality ◽  
Shear Force ◽  
Troponin T ◽  
Experimental Unit ◽  
Saline Control ◽  
Fresh Meat ◽  
Aging Period ◽  
Lower Shear ◽  
Longissimus Lumborum

Abstract The objective of this study was to evaluate effects of different levels of lipopolysaccharide (LPS)-mediated oxidative stress on fresh meat quality. Crossbred lambs (n = 29) were blocked by weight and fed a standard finishing ration for the duration of the study. Lambs were individually housed and treatment groups were administered one of three intravenous injections every 72 h across a three-injection (9-day) cycle: saline control (Control), 50 ng LPS/kg bodyweight (BW) (LPS50), or 100 ng LPS/kg BW (LPS100). Rectal temperatures were measured to indicate inflammatory response. Lambs were harvested at the Loeffel Meat Laboratory, and 80 mg of pre-rigor Longissimus lumborum were collected in Control and LPS100 treatments within thirty minutes postmortem for RNA analysis. Wholesale loins were split and randomly assigned 1 or 14 d of wet aging. Chops were fabricated after aging and placed under retail display (RD) for 0 or 7 d. Animal was the experimental unit. Lipopolysaccharide-treated lambs had increased (P &lt; 0.05) rectal temperatures at 1, 2, 4, and 24 h post-injection. Transcriptomics revealed significant (Praw &lt; 0.05) upregulation in RNA pathways related to generation of oxidative stress in LPS100 compared to Control. A trend was found for tenderness (Warner-Bratzler Shear Force, WBSF) (P = 0.10), chops from LPS50 having lower shear force compared with Control at 1 d postmortem. Muscle from LPS50 treatment lambs exhibited greater troponin T degradation (P = 0.02) compared to all treatments at 1 d. Aging decreased WBSF (P &lt; 0.0001), increased sarcoplasmic calcium concentration (P &lt; 0.0001), pH (P &lt; 0.0001), and proteolysis (P &lt; 0.0001) across treatments. Following aging, chops increased discoloration as RD increased (P &lt; 0.0001), with Control chops aged 14 d being the most discolored. Chops from lambs given LPS had higher (P &lt; 0.05) a* values compared to control at 14 d of aging. The L* values were greater (P &lt; 0.05) in LPS100 compared to both LPS50 and Control. Aging tended (P = 0.0608) to increase lipid oxidation during RD across either aging period. No significant differences (P &gt; 0.05) in sarcomere length, proximate composition, fatty acid composition, or isoprostane content were found. These results suggest that defined upregulation of oxidative stress has no detriment on fresh meat color, but may alter biological pathways responsible for muscle stress response, apoptosis, and enzymatic processes, resulting in changes in tenderness early postmortem.

scholarly journals Determining the longissimus lumborum and psoas major beef steak color life threshold and effect of post-mortem aging time using meta-analysis

2021 ◽  
Author(s):  
Francisco Najar-Villarreal ◽  
Elizabeth A. E. Boyle ◽  
Justin J. Kastner ◽  
Christopher I. Vahl ◽  
Qing Kang ◽  
...  
Keyword(s):  
Lower Bound ◽  
Aging Time ◽  
Meta Analysis ◽  
Post Mortem ◽  
Journal Articles ◽  
Postmortem Aging ◽  
Beef Steak ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Psoas Major

longissimuslumborum (LL) and psoas major (PM) steaks duringretail display and the effect of postmortem aging time (PMT) on the displaycolor life of LL and PM steaks using meta-analysis was determined. In phaseone, data were retrieved from 13 and 3 referred journal articles, for LL andPM, respectively, that included a* and subjective visual scores. The total display dayobservations for LL and PM were 148 and 27, respectively. Lower bound estimatesusing a 95% confidence interval for a* as a borderline for the display colorlife of LL and PM steaks were 20.24 and 20.99, respectively. For phase two, datawere retrieved from 26 and 10 referred journal articles, for LL and PM,respectively, that included a* and PMT. The total display dayobservations for LL and PM in phase two were 255 and 71, respectively. For LLsteaks, the actual PMT was grouped into five categories: 0-7 d; 8-14 d; 15-21d; 22-28 d; and 29-65 d. Additionally, the PMT of PM steaks was grouped intotwo categories: 0-7 d and 8-21 d. The first 21 d PMT for LL steaks had thelongest color life with 7 d of color life. Additionally, 22-28 and 29-65 d ofPMT had 5 and 4 d, respectively, of color life for LL steaks. The borderlineacceptability estimated for PM steaks with 0-7 d and 8-21 of PMT was 3 and 2 dof color life, respectively. Estimations from this meta-analysis demonstrate that usingLL and PM subprimals having a PMT of 21 d or less and 7 d or less, respectively,would optimize retail display color life of aerobically packaged steaks.&nbsp;

scholarly journals The effect of breed, sex and aging time on tenderness of beef meat

2011 ◽  
Vol 80 (2) ◽  
pp. 191-196 ◽  
Author(s):  
Šárka Hanzelková ◽  
Jana Simeonovová ◽  
David Hampel ◽  
Aleš Dufek ◽  
Jan Šubrt
Keyword(s):  
Aging Time ◽  
Compression Test ◽  
Shear Force ◽  
Textural Properties ◽  
Cooking Loss ◽  
Significance Level ◽  
Meat Juice ◽  
Aging Period ◽  
Production Factors ◽  
Instrumental Measurement

Our study was conducted to determine the effect of production factors (breed, sex) and aging time on the textural properties of beef using instrumental measurement of tenderness. Meat was obtained from Galloway, Simmental, Charolais, Czech Fleckvieh breeds and their crossbreeds. Meat was either unaged or aged for 14, 28 or 42 days. The tenderness was characterized by Warner-Bratzler test and compression test using Tira-test device. The cooking loss of meat juice was also evaluated. Analysis of variance at 5% significance level showed that tenderness was influenced by all tested factors (breed, sex, aging time). The shear force decreased with aging of meat. The correlation between shear force and compression test was 0.257 (p ≤ 0.001). The differences in tenderness were found among breeds. The highest initial shear force was measured in Simmental (151.98 N). Compression test showed better tenderness in Czech Fleckvieh and Galloway than in Simmental, Charolais and crossbreeds. Meat from bulls was significantly (p ≤ 0.001) less tender than from heifers. There was a significant (p ≤ 0.001) increase of cooking loss of meat juice during aging from 25.3% after slaughter to 34.0% after aging period. The research results could be useful for determination whether specific cattle breeds can produce tender meat with good aging patterns. According to findings of the current study it is especially necessary to emphasize that factor of aging time exceeded the influence of breed and sex on tenderness. The study also suggests extending of aging period to 6 week to assure tenderness of beef.

Heritability of beef tenderness at different aging times and across breed comparisons

2013 ◽  
Vol 93 (3) ◽  
pp. 307-312 ◽  
Author(s):  
Andrew Zwambag ◽  
Matthew Kelly ◽  
Flavio Schenkel ◽  
Ira Mandell ◽  
James Wilton ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Aging Time ◽  
Shear Force ◽  
Energy Prices ◽  
Crossbred Cattle ◽  
Beef Tenderness

Zwambag, A., Kelly, M., Schenkel, F., Mandell, I., Wilton, J. and Miller, S. 2013. Heritability of beef tenderness at different aging times and across breed comparisons. Can. J. Anim. Sci. 93: 307–312. The heritability of shear force at 7, 14 and 21 d was estimated from a crossbred population of beef cattle. The population consisted of approximately 1400 crossbred cattle that were predominantly the offspring of Angus, Simmental, Gelbvieh and Piedmontese sires bred to predominantly Angus and Simmental females. Significant breed effects on tenderness were found within each aging time and no effect of heterosis was detected. The heritability of shear force declined from 0.194 to 0.048 as aging time increased from 7 to 21 d, highlighting the effectiveness of aging as a tool to improve tenderness. The repeatability of shear force was also found to be moderate (0.53). However, as energy prices increase it may be attractive to reduce aging times, thus breeding animals that are more tender at shorter aging times would be beneficial. The heritability of tenderness found at shorter aging times would indicate that improvement in this trait would be possible within a population where phenotypes are available.

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 Evaluation of the Technological Suitability of Beef Muscles: M. Semitendinosus, M. Semimembranosus, Mm. Psoas Major And Minor as Entire Primal Cuts in the Production Of Raw Fermented Meats With Regard to the Raw Pork Products

2014 ◽  
Vol 14 (4) ◽  
pp. 977-987 ◽  
Author(s):  
Ewelina Węsierska
Keyword(s):  
Sensory Evaluation ◽  
Cross Section ◽  
Traditional Method ◽  
Shear Force ◽  
Pork Products ◽  
Aging Period ◽  
Beef Products ◽  
Sensory Parameters ◽  
Psoas Major ◽  
Beef Muscles

AbstractThe aim of the study was to evaluate the technological suitability of selected beef muscles: m. semitendinosus (BST), m. semimembranosus (BSM), mm. psoas major and minor (BPM) as entire primal cuts in the production of raw fermented meats, compared to the raw pork rump (RSR) and loin (RSL), widely known in the Podlasie region. The 4-week maturation was conducted by the same traditional method in a genuine ripening room, and the texture, colour and sensory parameters of the pork and beef products were compared. The lowest water activity (0.89 and 0.83), pH (5.16 and 4.75) as well as the highest WB shear force (8.50 and 19.96 kG/cm2) and TPA hardness (52.12 and 199.24 N) were found in the ready-to-eat RSL and BST, respectively. The RSR and BPM were characterized by the lowest values of WB shear force (7.63 and 9.49 kG/cm2), TPA hardness (48.17 and 105.18 N) and TPA chewiness (8.39 and 32.68 N), as well as the highest grades for overall impression (4.50 pts), cross-section colour (4.60 pts), structure (4.60 pts), tenderness (4.30 and 4.70 pts) and flavour desirability (4.60 pts) in the sensory evaluation while the RSL and BPM were the juiciest (4.60 and 4.70 pts). The a* values and chroma showed an increase in redness during the first 2 weeks of beef aging and during the entire aging period in the pork products. The most significant colour differences were found for BSM, BST and BPM products (ΔEL*a*b*=6.48, 5.27 and 4.24, respectively).

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