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<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 < 0.05) rectal temperatures at 1, 2, 4, and 24 h post-injection. Transcriptomics revealed significant (Praw < 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 < 0.0001), increased sarcoplasmic calcium concentration (P < 0.0001), pH (P < 0.0001), and proteolysis (P < 0.0001) across treatments. Following aging, chops increased discoloration as RD increased (P < 0.0001), with Control chops aged 14 d being the most discolored. Chops from lambs given LPS had higher (P < 0.05) a* values compared to control at 14 d of aging. The L* values were greater (P < 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 > 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 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 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.

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

scholarly journals The Impacts of Feeding Natursafe (an Immune Support Product) on Beef Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
K. Hart ◽  
N. Herrera ◽  
F. Ribeiro ◽  
N. Bland ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Quality Characteristics ◽  
Insoluble Collagen ◽  
Plate Counts ◽  
Retail Display

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of American Feed Control Officials number 96.8, 73.046 and International Feed Name number 7–05–520, 8–08–034) has been specifically formulated to optimize beef cattle health and performance, antibiotic stewardship, and food safety. Research has shown that NaturSafe supports optimal rumen and liver health, overall health and immune function, consistency of feed intake, daily gain, feed conversion, and antibiotic effectiveness. As no research previously has assessed the impacts of this feed ingredient on the quality of meat, the objective of this research was to characterize the effects of feeding NaturSafe on meat quality characteristics in beef.Materials and MethodsCrossbred steers (N = 60, n = 12 per treatment; mean hot carcass weight = 421 kg), through an antibiotic free production system, were individually fed diets containing 12, 15, or 18 g/d of NaturSafe or a control diet without (–AB) antibiotics or a control with antibiotics (+AB; 330 mg monensin + 110 mg tylosin·steer–1·d–1) for 112 d. Strip loins were collected and aged for 13 or 29 d postmortem prior to fabrication. Steaks (m. Longissimus) were then evaluated for Warner-Bratzler shear force, pH, sarcoplasmic calcium concentration, troponin-T degradation, fatty acid profile, proximate composition, sarcomere length, total collagen and insoluble collagen. After each aging period, steaks were evaluated for lipid oxidation, and color characteristics (L*, a*, b*, discoloration percentage, and percentage surface oxymyoglobin, metmyoglobin and deoxymyoglobin), during and/or after a 7 d simulated retail display period. A subset of samples at various aging and retail display periods were analyzed for lactic acid bacteria (LAB), psychotrophic plate counts (PPC), and aerobic plate counts (APC). Animal was considered the experimental unit and hot carcass weight and marbling score were used as covariates in the analysis.ResultsTreatment had no effect on pH, sarcomere length, troponin-T degradation, fatty acid profile, proximate composition, total collagen, insoluble collagen, LAB, PPC, APC, lipid oxidation, oxymyoglobin percentage, or metmyoglobin percentage. Meat from cattle fed 18 g/d of NaturSafe was (1) equal to–AB controls and had higher shear force values compared to all other treatments (P < 0.01), (2) had higher (P < 0.05) sarcoplasmic calcium levels than +AB controls and cattle fed 12 g of NaturSafe/d, (3) was redder (higher a* values, P < 0.05) than all other treatments, and (4) was yellower (higher b* values, P < 0.01) than the 12 or 15 g dose and the–AB control. There were no differences among treatments fed NaturSafe for lightness (L*) at either aging time. There were no differences for meat from animals fed 12 or 15 g NatureSafe/d, except deoxymyoglobin percent and discoloration, which were both minimal. Discoloration values were low for all treatments (< 10%).ConclusionThese data indicate that feeding NaturSafe had few discernible effects on meat quality characteristics.

scholarly journals Increased Inclusion of Dietary Methionine Sources Improves Pork Quality in Association with the Regulation of Energy and Protein Metabolism and Muscle’s Fiber Profile

2020 ◽  
Author(s):  
Peiqiang Yuan ◽  
Sen Lin ◽  
Jiyong Peng ◽  
Yunxia Li ◽  
Yunhan Liu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Metabolism ◽  
Shear Force ◽  
Lipid Synthesis ◽  
Short Chain Fatty Acids ◽  
Pork Quality ◽  
Fiber Types ◽  
Drip Loss ◽  
Lower Shear ◽  
Nutritional Strategies

Abstract Background Intensive selection for faster growth rate and higher lean percentage led to increase in protein deposition but deterioration in meat quality of pigs, thus there is growing interest in exploring the nutritional strategies to improve meat quality. Methionine has been shown to activate mechanistic target of rapamycin complex 1 protein kinase that plays pivotal roles in the regulation of protein and lipid synthesis. However, few study reports are available regarding the effects of dietary methionine supplementation at levels beyond growth requirements on lipid and protein metabolism and thus on pork quality. The objective of this study was to assess whether pork quality was improved by increasing dietary digestible sulfur amino acids (SAA) levels, with pigs fed the control (100% SAA), DL-Methionine (125% SAA)- or OH-Methionine (125% SAA)-supplemented diets during 11–110 kg period. Results Increasing SAA above requirements did not significantly affect growth performance, whereas improved pork quality as indicated by the decreased drip loss and a tendency towards decrease in shear force of longissimus lumborum muscle. Moreover, fresh muscle from barrows fed OH-Methionine showed a higher lightness value compared with the control and DL-Methionine treatments. The relatively lower shear force might be explained by the decrease in crude protein and increase in glycolytic potential, while the decreased drip loss was associated with down-regulation of genes (like fast glycolytic IIx) regulating fiber types. The increased lightness value of fresh muscle from barrows fed OH-Met diets appeared to be associated with the increased lactate level, which can be further explained by the increased plasma short-chain fatty acids concentrations, up-regulated G-protein coupled receptor 43 activation and enhanced glucagon-like peptide 1 secretion. Conclusion Increased SAA consumption appeared to improve pork water-holding capacity and tenderness likely through regulation of energy and protein metabolism and muscle’s fiber profile, which provides new insights into the nutritional strategies to improve meat quality.

scholarly journals Physicochemical properties of meat from Bos taurus and Bos indicus

2011 ◽  
Vol 40 (6) ◽  
pp. 1250-1259 ◽  
Author(s):  
Maria Cristina Bressan ◽  
Erika Cristina Rodrigues ◽  
Lizandra Vercezi Rossato ◽  
Eduardo Mendes Ramos ◽  
Luis Telo da Gama
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Shear Force ◽  
Positive Relationship ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Post Mortem ◽  
Fresh Meat ◽  
Lower Shear ◽  
Before And After

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasture-finished animals had higher pH, lower red content and a fat content 2.5 times lower than those finished with supplementation. Meat from supplement-finished animals had lower shear force in comparison to that from animals finished on pasture, with means of 7.7 and 8.5 kg at 24 hours, and of 5.5 and 5.9 kg at 10 days, respectively. Samples of B. taurus and B. indicus were similar in moisture and protein, but B. taurus presented higher means for ash and lower means for fat. Aged samples of B. indicus finished on pasture showed lower values for lightness and yellowness. Overall, lightness and yellow content increased and red content decreased with 10-day ageing. Means for shear force were lower in B. taurus than in B. indicus, with differences of 1.4 kg in fresh meat and 0.6 kg in aged samples. The reduction in shear force with ageing was more pronounced in samples with higher initial shear force, in spite of the positive relationship between shear force before and after ageing.

scholarly journals Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end points

2008 ◽  
Vol 48 (11) ◽  
pp. 1434 ◽  
Author(s):  
J. M. Thompson ◽  
R. Polkinghorne ◽  
M. Porter ◽  
H. M. Burrow ◽  
R. A. Hunter ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Meat Tenderness ◽  
Sensory Testing ◽  
Anterior Portion ◽  
End Points ◽  
Longissimus Lumborum ◽  
Quality Measurements

The effect of repeated implantation with 20 mg oestradiol-17β (Compudose 100) on carcass and meat quality traits was investigated using 478 Bos indicus and B. indicus × Bos taurus cross steers finished on either pasture or grain to achieve carcass weight for one of three market end points (domestic, 220 kg; Korean, 280 kg; or Japanese, 340 kg). In the oestradiol-17β treatment group, animals were administered implants at ~100-day intervals, with the number of implants administered to any steer ranging from one to eight. Cattle were slaughtered and at boning the anterior portion of the M. longissimus lumborum was removed and frozen after aging for 1 day for later objective meat quality measurements (shear force, compression and cook loss %). The adjoining portion was aged for 14 days before consumer sensory testing using the Meat Standards Australia protocols. Each sample was scored for tenderness, juiciness, like flavour and overall liking by 10 untrained consumers. Implanting increased carcass weights and ossification scores (P < 0.05) and reduced marbling scores in comparison to non-implanted carcasses. For tenderness, like flavour, overall liking and MQ4 scores there was a significant (P < 0.05) interaction between B. indicus content and oestradiol-17β treatment, whereby high B. indicus content cattle that were implanted with oestradiol-17β had the lowest sensory scores. The number of implants administered did not affect carcass weights or marbling scores, whereas ossification scores increased in carcasses as the number of implants increased. The number of implants administered had no effect (P > 0.05) on sensory scores, or objective meat tenderness.

Electrical currents applied to lamb carcasses — effects on blood release and meat quality

2006 ◽  
Vol 46 (7) ◽  
pp. 885 ◽  
Author(s):  
D. L. Hopkins ◽  
F. D. Shaw ◽  
S. Baud ◽  
P. J. Walker
Keyword(s):  
Electric Current ◽  
Meat Quality ◽  
Early Phase ◽  
Shear Force ◽  
Control Group ◽  
Myofibrillar Proteins ◽  
Force Measurements ◽  
Electrical Currents ◽  
Treatment Groups ◽  
Fragmentation Index

The amount of collectable blood during the early phase of slaughter was determined for 48 lambs in 4 treatment groups: a control group (no current, no thoracic stick), a thoracic stick group only and groups subjected to a thoracic stick and either an electric current of 14 or 10 Hz frequency. The current was applied to the ‘skin-on’ carcass soon after the stunning/sticking process and subsequent to the thoracic stick, with a view to increasing the volume of blood released at that time. With both frequencies there was a small, but statistically significant (P<0.05), increase in the amount of released blood over non-stimulated treatments. Samples of M. longissimus thoracis et lumborum were aged for 1 and 5 days before freezing. Warner–Bratzler shear force measurements indicated the effectiveness of the current applications in reducing shear force with the 14 Hz waveform being superior to the 10 Hz waveform and in a related way the degradation of myofibrillar proteins was greater in meat subjected to the 14 Hz treatment when examined using the myofibrillar fragmentation index.

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