scholarly journals Effects of beef carcass size, and subsequent aging time, on yield and color characteristics of top round steaks

2021 ◽  
Author(s):  
Jessica M Lancaster ◽  
Tanya M Weber ◽  
Jessie B Van Buren ◽  
Jaxon H Smart ◽  
Brianna J Buseman ◽  
...  
Keyword(s):  
Shelf Life ◽  
Effective Means ◽  
Average Weight ◽  
Subsequent Aging ◽  
Aging Period ◽  
Beef Carcasses ◽  
Postmortem Aging ◽  
Retail Display ◽  
Left And Right ◽  
Beef Carcass

Variation in cut size and weight of fabricated subprimals is a challengeof increased beef carcass weights. Subsequently, variation in carcass size hasresulted in consistency challenges during retail display. Theobjective of this study was to assess the retail shelf-life of commerciallyavailable top rounds from varying carcass weights. In the current study, 21industry average weight (AW, 340-409 kg; no industry discount) beef carcassesand 21 oversized (OS, exceeding 454 kg; receive a discount) beef carcasses wereevaluated. Carcasses were selected at a commercial beef packing plant, wherethe left and right (paired) top round subprimals of each carcass were procured.Paired top rounds were assigned to a short (8d), average (23d), or extended(42d) postmortem aging period. After wet-aging, subprimals were fabricated intosteaks for additional analysis. Steaks were evaluated as whole top round steaksor further fabricated into “superficial” and “deep” portions at 5.08 cm fromthe superficial edge of the Semimembranosus and the Adductor muscle.Top rounds and steaks from OS carcasses were larger (P < 0.01) thanthose from AW carcasses. Quantitative color of the anatomically deep locationsof the OS steaks had the greatest mean L* (lightness; P < 0.01), a*(redness; P < 0.01) and b* (yellowness; P < 0.01) values. Extendingthe aging timeline increased L* (lightness; P < 0.01), decreased a*(redness; P < 0.01), and decreased b* (yellowness; P <0.01). Alternative top round steak fabrication which separates the deep andsuperficial anatomical locations could be an effective means of providing moreuniform steaks. 

scholarly journals Impact of beef carcass size on chilling rate, pH decline, display color, and tenderness of top round subprimals

2020 ◽  
Vol 4 (4) ◽  
Author(s):  
Jessica M Lancaster ◽  
Brianna J Buseman ◽  
Tanya M Weber ◽  
James A Nasados ◽  
Ron P Richard ◽  
...  
Keyword(s):  
United States ◽  
The United States ◽  
Average Weight ◽  
Anatomical Location ◽  
United States Department ◽  
Department Of Agriculture ◽  
Beef Carcasses ◽  
Initial Ph ◽  
Deep Location ◽  
Beef Carcass

Abstract Beef carcass weights in the United States have continued to increase over the past 30 yr. As reported by the United States Department of Agriculture, grid-based carcass weight discounts begin when carcasses exceed 408 kg. Despite weight discounts, beef carcass weights continue to increase. At the same time, an increased prevalence of discoloration and color variability in top round subprimals has been observed throughout the industry which may be influenced by the increases in carcass weights. The objectives of this study were to assess the effects of beef carcass size and its relationship to chill time, color, pH, and tenderness of the beef top round. In the current study, eight industry average weight beef carcasses (AW, 341–397 kg) and eight oversized beef carcasses (OW, exceeding 432 kg) were evaluated. Temperatures and pH measurements were observed on both sides of all carcasses for the initial 48 h postharvest at a consistent superficial and deep anatomical location of the respective top rounds. Carcasses were fabricated into subprimals at 48 h and top rounds were aged at 2 °C for an additional 12 d. The superficial location of both AW and OW carcasses cooled at a faster rate (P < 0.01) than the deep locations. The deep location of OW carcasses had a lower pH and a more rapid (P < 0.01) initial pH decline. Quantitative color of steaks from OW carcasses had greater mean L* (lightness; P = 0.01) and initial b* (yellowness; P < 0.01) values. The delayed temperature decline and the accelerated pH decline of the deep location of the top round of OW carcasses occur at different rates than AW carcasses. Delayed rate of cooling leads to irreversible impacts on steak appearance of top round steaks fabricated from OW beef carcasses when compared with AW carcasses.

scholarly journals Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles

2005 ◽  
Vol 62 (5) ◽  
pp. 483-486 ◽  
Author(s):  
Albino Luchiari Filho ◽  
Renato Prates Macedo ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Paulo Roberto Leme ◽  
...  
Keyword(s):  
Shear Force ◽  
Detrimental Effect ◽  
Biceps Femoris ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Beef Carcasses ◽  
Muscle Tenderness ◽  
Fat Thickness ◽  
Left And Right ◽  
Beef Carcass

Hanging beef carcasses in different configurations in the cooler affect some carcass muscle tenderness. Forty Nellore steer carcasses (ten per day) were chosen at random in a federally inspected slaughter plant and hanged alternate left and right sides either in the traditional way by the hindquarter (HQ) or by the forequarter (FQ) also called "tenderbife". Carcasses were selected from steers up to 30 months old and had an average hot carcass weight of 244.1 kg. These carcasses were chilled for 48 hours, when samples from the Longissimus dorsi (LD) at the 12th rib and the Biceps femoris (BF) at the P8 site were removed, kept under refrigeration (0-2ºC) for five days and frozen for future analysis. The temperature of the LD after 24 hours taken at the 12th rib was not different for HQ (1.0ºC) and FQ (0.9ºC). Fat thickness measured at the 12th rib was lower (P < 0.05) for HQ (3.8 mm) than FQ (4.3 mm). All samples were thawed during 48 hours under refrigeration for tenderness evaluation. Warner Bratzler Shear force from the LD was lower (P < 0.001) for FQ (3.53 kg) than HQ (4.78 kg) and was not different for BF. Total cooking losses were not different between HQ (19.7%) and FQ (18.9%). Hanging beef carcass by the forequarter caused an improvement in tenderness of the LD without any detrimental effect on the BF (cap of rump).

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.

scholarly journals Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

2017 ◽  
Vol 1 (1) ◽  
Author(s):  
McKensie K. Harris ◽  
Ray R. Riley ◽  
Ashley N. Arnold ◽  
Rhonda K. Miller ◽  
Davey B. Griffin ◽  
...  
Keyword(s):  
Force Measurements ◽  
Internal Temperature ◽  
Aging Effects ◽  
Oak Wood ◽  
Long Period ◽  
Aging Period ◽  
Postmortem Aging ◽  
Salt And Pepper

Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.

scholarly journals Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 181
Author(s):  
Carlos Álvarez ◽  
Leonard Koolman ◽  
Michael Whelan ◽  
Aidan Moloney
Keyword(s):  
Quality Trait ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Subsequent Aging ◽  
Factors Affecting ◽  
Aging Period ◽  
Sheep Meat ◽  
The Impact ◽  
Microbial Status

Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.

Hygienic Effects of Trimming and Washing Operations in a Beef-Carcass-Dressing Process†

1996 ◽  
Vol 59 (6) ◽  
pp. 666-669 ◽  
Author(s):  
C. O. GILL ◽  
M. BADONI ◽  
T. JONES
Keyword(s):  
Escherichia Coli ◽  
Standard Deviation ◽  
High Speed ◽  
Effective Means ◽  
Arithmetic Mean ◽  
Single Sample ◽  
Aerobic Bacteria ◽  
E Coli ◽  
Beef Carcasses ◽  
The Mean

Swab samples were obtained from the surfaces of randomly selected beef carcasses passing through a high-speed dressing process. A single sample was obtained from a randomly selected site on the surface of each selected carcass. Fifty such samples were collected at each of four stages in the process. The aerobic bacteria, coliforms, and Escherichia coli recovered from each sample were enumerated. Values for the mean log units and standard deviations of each set of 50 log values were calculated on the assumption that the log values were normally distributed. The log of the arithmetic mean was estimated from the mean log and standard deviation values for each set. The results show that the average numbers of E. coli, coliforms, and aerobic bacteria which are deposited on carcasses during skinning and evisceration are not reduced by trimming, and that washing approximately halves the average numbers of those bacteria on carcasses. It is concluded that commercial trimming and washing operations are not effective means of decontaminating beef carcasses.

THE EFFECT OF RIBBING SITE ON FAT THICKNESS MEASUREMENTS AND THE PREDICTION OF BEEF CARCASS COMPOSITION

1986 ◽  
Vol 66 (2) ◽  
pp. 541-545
Author(s):  
S. D. M. JONES ◽  
A. K. W. TONG ◽  
A. H. MARTIN ◽  
W. M. ROBERTSON
Keyword(s):  
Key Words ◽  
Fat Content ◽  
Carcass Composition ◽  
Prediction Equations ◽  
Beef Carcasses ◽  
Fat Thickness ◽  
Standard Deviations ◽  
Thickness Measurements ◽  
Beef Carcass

Over a 2-yr period, 409 beef carcasses were used to assess the differences of ribbing site (11/12th vs. 12/13th) on fat thickness measurements and the use of these measurements to predict carcass composition. Minimum fat thickness taken at the location specified for use under Canadian beef carcass grading procedures was 1.6 mm less, averaged over all carcasses at the 13th rib, compared with the same measurement taken at the 12th rib. Prediction equations for estimating carcass lean or fat content based on coefficients of determination and residual standard deviations had similar precision using fat thickness measurements from either ribbing site. These results are discussed in reference to National carcass grading procedures. Key words: Carcass grading, fat thickness, carcass composition

scholarly journals Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 10 ◽  
Author(s):  
Djamel Djenane ◽  
Diego Gómez ◽  
Javier Yangüela ◽  
Pedro Roncalés ◽  
Agustín Ariño
Keyword(s):  
Shelf Life ◽  
Olea Europaea ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Array Detector ◽  
Thiobarbituric Acid Reactive Substance ◽  
Leaf Extracts ◽  
Minced Beef ◽  
Retail Display ◽  
Olea Europaéa

Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a’hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) in order to test its safety and shelf-life prolongation during retail/display. The total phenolic compound content in the extract was 198.7 ± 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract (p < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens (Salmonella enterica ser. Enteritidis and Shiga toxin-producing Escherichia coli O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 ± 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% (p < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB.

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