scholarly journals The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Derico Setyabrata ◽  
Jacob R. Tuell ◽  
Brad Kim
Keyword(s):  
Shear Force ◽  
Troponin T ◽  
Quality Attributes ◽  
Freezing Rate ◽  
Histological Observation ◽  
Ice Crystal ◽  
Lower Shear ◽  
Beef Carcasses ◽  
Longissimus Lumborum ◽  
Fast Freezing

The objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned into 5 treatments, where factorial combinations of 2 aging/freezing sequences (aging first then freezing/thawing [AFT] and freezing first then thawing/aging [FTA]) and 2 freezing rates (fast freezing [FF] and slow freezing [SF]) were used and compared to an aged only (AO) treatment as a control. Samples frozen using the FF condition were found to have a critical freezing time (Tc) of 21.5 min while the SF counterpart had a Tc of 175 min. Histological observation showed more visually enlarged gaps between muscle fibers in the SF samples, regardless of aging/freezing sequence. The SF-FTA samples had a significantly higher purge/ thaw loss followed by FF-FTA, while the loss from FF-AFT, SF-AFT, and AO were not different from each other (P > 0.05), suggesting that freezing rate effect might be more profound when applied in FTA. Cook loss was higher in AO compared to both FTA treatments (P < 0.05); however, it was not different when compared to AFT (P > 0.05). A lower shear force value and higher troponin-T protein degradation were found in both AFT and FTA compared to AO (P < 0.05), which would be attributed to the ice-crystal damage due to freezing. These results suggest that aging/freezing sequence could be an overriding factor in determining major meat quality attributes of frozen/thawed meat over freezing rate. However, fast freezing could negate some quality defects associated with the FTA process.

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.

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 PSIII-1 A preliminary study to investigate the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 233-234
Author(s):  
Colin Chun ◽  
Wanjun Wu ◽  
Amelia Welter ◽  
Travis O'Quinn ◽  
Geraldine Magnin ◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Lipid Content ◽  
Crosslink Density ◽  
Troponin T ◽  
Collagen Content ◽  
Aging Period ◽  
Relative Contribution ◽  
Beef Carcasses ◽  
Trained Panel ◽  
Longissimus Lumborum

Abstract The objective of this study was to identify the relative contribution of tenderness factors for 3 beef muscles with similar tenderness ratings. Longissimus lumborum (loin), tensor fascia latae (tri-tip) and gastrocnemius (heel) were collected from 10 USDA choice beef carcasses, fabricated into steaks and assigned to a 5 or 21 d aging period (n=60). Heel had the greatest relative troponin-T degradation %, followed by tri-tip and loin (68.10, 53.42 and 35.01 % respectively; P&lt; 0.01). Tri-tip had the longest sarcomere, followed by heel and loin (3.01, 2.59 and 1.71 µm, respectively; P &lt; 0.01), and heel increased in sarcomere length from 5 to 21 d of postmortem storage (2.49 vs 2.70 µm; P&lt; 0.05). As expected, heel had the greatest collagen content, followed by tri-tip and loin (6.06, 3.98 and 2.76 mg/g of muscle tissue, respectively; P&lt; 0.01), and collagen content decreased for all cuts from 5 to 21 d of postmortem storage (4.64 vs 3.90 mg/g muscle tissue; P&lt; 0.05). Out of the 3 cuts, heel had the highest collagen crosslink density (0.20 mol/mol collagen; P&lt; 0.05), while loin and tri-tip did not differ (0.13 and 0.15 mol/mol collagen, respectively; P &gt;0.05). Collagen crosslink density increased for all cuts from 5 to 21 d of postmortem storage (0.14 vs 0.20; P&lt; 0.01). Heel had lower lipid content than the others (2.68 %; P&lt; 0.01), while tri-tip and loin did not differ in lipid content (8.24 vs. 6.99 %; P &gt;0.05). Loin was ranked by the trained panel to have the highest overall tenderness, while tri-tip and heel did not differ in overall tenderness (P &gt;0.05). The overall tenderness value for heel was positively correlated with troponin-T degradation (P&lt; 0.01). On the other hand, overall tenderness value for loin was negatively correlated with lipid content (P&lt; 0.05), and overall tenderness value for tri-tip was negatively correlated with collagen content (P&lt; 0.05). These results indicated that each beef cut had a unique profile of tenderness contributors.

Effect of fast freezing then thaw‐aging on meat quality attributes of lamb M. longissimus lumborum

2019 ◽  
Vol 90 (8) ◽  
pp. 1060-1069 ◽  
Author(s):  
Prabhu Balan ◽  
Yuan H. Brad Kim ◽  
Adam D. Stuart ◽  
Robert Kemp ◽  
Maryaan Staincliffe ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Longissimus Lumborum ◽  
Fast Freezing

scholarly journals Tenderness and sensory attributes of 11 muscles from carcasses within the Canadian cull cow grades

2018 ◽  
Vol 98 (2) ◽  
pp. 230-240 ◽  
Author(s):  
Jordan C. Roberts ◽  
Argenis Rodas-González ◽  
Manuel Juárez ◽  
Óscar López-Campos ◽  
Ivy L. Larsen ◽  
...  
Keyword(s):  
Shear Force ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Grading System ◽  
Force Analysis ◽  
Beef Carcasses ◽  
Psoas Major ◽  
Cull Cow

The eating quality and shear force of meat from mature beef carcasses graded within the Canadian grading system were compared with youthful carcasses. Eleven muscles were obtained from mature-graded carcasses with >50% ossification (D1, D2, D3, and D4; n = 84) and youthful carcasses with <50% ossification [over 30 mo (OTM); n = 18, and under 30 mo (UTM) of age; n = 18, based on dentition]; muscles were aged 14 d prior to sensory and shear force analysis. Many muscles from mature-graded carcasses were juicier than UTM, however, most were less tender (P < 0.05). Psoas major was tender, particularly in D1 and OTM carcasses where tenderness measures were not significantly different from UTM (P > 0.05). Shear force values from the infraspinatus of D1 and OTM carcasses were not different from UTM. Flavour intensity was higher in several muscles from D1, D2, and D4 carcasses (P < 0.05), whereas flavour intensity was lower in several muscles from D3 (P < 0.05). Changes to eating quality attributes differed among mature grades; therefore, processors could potentially use the information presented here as a guide for utilizing cuts which retain high eating quality and separating those requiring tenderness intervention to reach consumer acceptability.

scholarly journals The effect of DanAvl Duroc and Pulawska boars in crossbred with DanAvl Hybrid on meat quality of finishing pigs

2018 ◽  
Vol 27 (3) ◽  
Author(s):  
Artur Rybarczyk ◽  
Robert Moroch ◽  
Daniel Polasik
Keyword(s):  
Meat Quality ◽  
Total Protein ◽  
Shear Force ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Post Mortem ◽  
Lower Content ◽  
Lower Shear ◽  
Longissimus Lumborum

The research was aimed at determining the physicochemical and sensory properties of the m. longissimus lumborum at DanAvl Hybrid (Landrace – Yorkshire) fatteners and derived from DanAvl Hybrid sows and DanAvl Duroc and Pulawska boars. Fatteners derived from DanAvl Duroc boars were characterized by better meat quality compared to DanAvl Hybrids and their hybrids with Pulawska breed as evidenced by higher pH in 24–96 h post mortem (p.m.), higher sensory evaluation of juiciness, tenderness and flavor as well as lower shear force at lower content of total protein and higher content of intramuscular fat (IMF). However, DanAvl Hybrid fatteners were characterized by poorer meat quality, i.e. higher color lightness (L*) and higher drip loss both from fresh and thawed meat compared to those derived from DanAvl Duroc and Pulawska boars. Meat of fatteners after Pulawska breed was characterized by the highest redness (a*), and that after DanAvl Duroc breed, the lowest yellowness (b*) and saturation (C*).

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.

scholarly journals Gene Expression and Carcass Traits Are Different between Different Quality Grade Groups in Red-Faced Hereford Steers

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1910
Author(s):  
Bailey Engle ◽  
Molly Masters ◽  
Jane Ann Boles ◽  
Jennifer Thomson
Keyword(s):  
Gene Expression ◽  
Transcriptome Profiling ◽  
Fat Deposition ◽  
Lower Shear ◽  
The Us ◽  
Quality Grade ◽  
Longissimus Lumborum ◽  
Muscle Biochemistry ◽  
Marbling Deposition ◽  
Insight Into

Fat deposition is important to carcass value and some palatability characteristics. Carcasses with higher USDA quality grades produce more value for producers and processors in the US system and are more likely to have greater eating satisfaction. Using genomics to identify genes impacting marbling deposition provides insight into muscle biochemistry that may lead to ways to better predict fat deposition, especially marbling and thus quality grade. Hereford steers (16) were managed the same from birth through harvest after 270 days on feed. Samples were obtained for tenderness and transcriptome profiling. As expected, steaks from Choice carcasses had a lower shear force value than steaks from Select carcasses; however, steaks from Standard carcasses were not different from steaks from Choice carcasses. A significant number of differentially expressed (DE) genes was observed in the longissimus lumborum between Choice and Standard carcass RNA pools (1257 genes, p < 0.05), but not many DE genes were observed between Choice and Select RNA pools. Exploratory analysis of global muscle tissue transcriptome from Standard and Choice carcasses provided insight into muscle biochemistry, specifically the upregulation of extracellular matrix development and focal adhesion pathways and the downregulation of RNA processing and metabolism in Choice versus Standard. Additional research is needed to explore the function and timing of gene expression changes.

scholarly journals Growth, Carcass and Meat Characteristics of Grass-Fed Lambs Weaned from Extensive Rangeland and Grazed on Permanent Pastures or Alfalfa

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 52
Author(s):  
Felipe Elizalde ◽  
Christian Hepp ◽  
Camila Reyes ◽  
Marilyn Tapia ◽  
Raúl Lira ◽  
...  
Keyword(s):  
Shear Force ◽  
Nutritive Value ◽  
Production Systems ◽  
Fatty Acid Content ◽  
Saturated Fat ◽  
Growth Patterns ◽  
Omega 3 ◽  
Permanent Pasture ◽  
Lower Shear ◽  
Low Levels

Western Patagonia lamb production systems are based on extensive rangeland. The harsh climate limits the adoption of more intensive systems. Therefore, producers must focus on developing differentiated products. The aim of this study was to evaluate growth patterns, carcasses and nutritive value of meat from 45 lambs. Lambs were divided into three groups: 15 lambs were slaughtered at weaning (W), with the remaining 30 weaned lambs being allocated to grazing either alfalfa (AG) or permanent pasture (PPG). AG lambs were significantly heavier and had higher condition scores than PPG lambs. Further, AG lambs showed higher carcass weight and larger tissue depth and commercial cuts. Moreover, W lambs had lower shear force and more tender meat than either AG or PPG lambs. The three systems showed a low shear force and acceptable sensory traits. Low levels of cholesterol, with low levels of saturated fat, classified these cuts of meat as extra lean. W lambs had higher omega-3 fatty acid content than AG or PPG lambs. Overall, results showed that meat from the three lamb production systems showed health claimable levels of omega-3 fatty acids and were low in fat and thereby, can be classified as lean meat.

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