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

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Brad Kim ◽  
Derico Setyabrata ◽  
Jacob R. Tuell
Keyword(s):  
Quality Attributes ◽  
Freezing Rate ◽  
Longissimus Lumborum

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.

Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins

Meat Science ◽  
2015 ◽  
Vol 110 ◽  
pp. 40-45 ◽  
Author(s):  
Yuan H. Brad Kim ◽  
Charlotte Liesse ◽  
Robert Kemp ◽  
Prabhu Balan
Keyword(s):  
Quality Attributes ◽  
Freezing Rate ◽  
Combined Effects ◽  
Ageing Period

Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum

Meat Science ◽  
1993 ◽  
Vol 33 (3) ◽  
pp. 359-372 ◽  
Author(s):  
R.D. Warner ◽  
R.G. Kauffman ◽  
R.L. Russel
Keyword(s):  
Quality Attributes ◽  
Longissimus Lumborum

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

A survey comparing meat quality attributes of beef from credence attribute-based production systems

2011 ◽  
Vol 91 (2) ◽  
pp. 283-294 ◽  
Author(s):  
S. B. Markus ◽  
J. L. Aalhus ◽  
J. A. M. Janz ◽  
I. L. Larsen
Keyword(s):  
Meat Quality ◽  
Production Systems ◽  
Quality Attributes ◽  
Seasonal Effects ◽  
Organic N ◽  
Overall Acceptability ◽  
Credence Attributes ◽  
Beef Steaks ◽  
Longissimus Lumborum ◽  
Normal Ageing

Markus, S. B., Aalhus, J. L., Janz, J. A. M. and Larsen, I. L. 2011. A survey comparing meat quality attributes of beef from credence attribute-based production systems. Can. J. Anim. Sci. 91: 283–294. Two branded beef programs based on producer-defined production systems differentiated by intangible credence attributes (Organic and Natural) were compared with Commodity beef to determine meat quality and assess consumer acceptability. In each of four slaughter seasons (winter, spring, summer and fall) longissimus lumborum muscle samples were collected from two industry slaughter plants; Organic n=30, 30, 27 and 31; Natural n=30, 27, 29 and 25; Commodity 1 n=12 and 18 for spring and summer, respectively; Commodity 2 n=14 and 12 for spring and fall, respectively. Samples were vacuum packaged and aged for 16±2 d at 2°C. Seasonal effects (P<0.01) were evident for mean shear force, composition, drip loss, colour and pH. While all mean shear values were classified as being tender (<5.6 kg), a smaller proportion of steaks were classified as tender in the Organic beef compared with the Natural and Commodity beef (55.9 vs. 70.3 and 78.6%; P<0.01), indicating that even after industry normal ageing times there was higher tenderness variability in the Organic beef. Fat content (SEM=0.23; P<0.01) was lowest for the Organic line (3.98%) with Natural (5.34%) and Commodity being intermediate (5.73%). Some statistically significant differences (P<0.05) in mean scores for aroma, juiciness, flavour, tenderness and overall acceptability of cooked beef steaks were observed amongst the three production systems when samples were not matched on the basis of intramuscular fat (IMF). Clearly there are measureable differences in quality between “credence” based production systems and commodity beef with an overall better quality in Commodity beef. However, if the consumer is willing to pay for credence-based attributes then there is an opportunity for these production systems to improve the quality of their product, specifically in respect to age at slaughter and content of IMF.

scholarly journals The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure

2014 ◽  
Vol 14 (3) ◽  
pp. 737-747 ◽  
Author(s):  
Marta Chmiel ◽  
Mirosław Słowiñski ◽  
Sławomir Janakowski
Keyword(s):  
Electrical Conductivity ◽  
Quality Attributes ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Pork Meat ◽  
Longissimus Lumborum ◽  
Pse Meat ◽  
Ph Level ◽  
Meat Samples ◽  
Water Holding

AbstractThe aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (LL) muscle characterized by Rfn and PSe occurrence considering its microstructure. The material used in the research was 100 pork meat samples of normal quality (RFN – red, firm, normal, non-exudative) and 100 pork meat samples with PSe defect. The digital images of microstructure of selected meat samples were captured and some quality attributes, including ph level, drip loss, electrical conductivity (ec), water holding capacity (Whc) and ciel*a*b* parameters, were determined. Based on the findings obtained it was concluded that PSE meat (pH24h≤5.5) was characterized by higher degradation of muscle fibre structure when compared with the normal meat (RFN). The differences in the microstructure of PSE and RFN meat influenced the colour, electrical conductivity, drip loss and WHC of the meat. The PSE meat was characterized by a signifi- cantly lighter color and significantly higher electrical conductivity, along with more intense drip loss and worsened water holding capacity in comparison with Rfn meat.

scholarly journals Impacts of Aging Sequence and Freezing Rate on Quality Attributes and Oxidative Stability of Frozen/Thawed Pork Loins

2017 ◽  
Vol 1 (3) ◽  
pp. 70-70
Author(s):  
H.-W. Kim ◽  
J.-H. Kim ◽  
J.-K. Seo ◽  
D. Setyabrata ◽  
Y. H. B. Kim
Keyword(s):  
Oxidative Stability ◽  
Quality Attributes ◽  
Freezing Rate ◽  
Aging Sequence

Effects of animal age on the eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 491 ◽  
Author(s):  
D. W. Pethick ◽  
D. L. Hopkins ◽  
D. N. D'Souza ◽  
J. M. Thompson ◽  
P. J. Walker
Keyword(s):  
Biceps Femoris ◽  
Quality Attributes ◽  
Barley Grain ◽  
Eating Quality ◽  
Sheep Meat ◽  
Significant Difference ◽  
Close Relationship ◽  
Longissimus Lumborum ◽  
Pelleted Diet ◽  
Consumer Testing

The aim of this work was to test the effects of animal age on consumer perceptions of sheep meat quality. Experiment 1 tested eating quality scores (tenderness, liking of flavour, juiciness and overall liking) derived from untrained consumers of grilled M. longissimus lumborum (LL) or M. biceps femoris (BF) derived from Merino ewes ranging from 8.5 to 68.5 months of age. The ewes were derived from one farm and all received a pelleted diet (60% hay, 30% lupin grain and 10% barley grain) that sustained growth between 118 and 173 g/day for at least 22 days pre-slaughter. In experiment 2 consumer testing of grilled LL and roasted BF and M. semimembranosis (SM) was conducted on a commercial line of 12-month-old White Suffolk × Merino lambs (0 erupted incisor teeth) v. a line of Merino yearling sheep about 22 months old (with either 2 or 4 erupted incisor teeth). The results of experiment 1 showed a significant effect of muscle (LL>BF, P<0.001) and a cubic effect of animal age on the consumer scores for grilled steaks. The cubic relationship was due to meat from lamb (8.5 months) and hogget (20 months) having higher scores than those of older animals. There was a close relationship between the objective measures of tenderness and the consumer tenderness score (r2 = 0.53, P<0.001). Results of experiment 2 indicated no significant difference between the grilled LL for the crossbred lamb and 22-month-old (2–4 teeth) Merino yearling sheep. However, the consumer scores for the roasted BF and SM were significantly depressed in the 2–4 tooth yearling Merino categories. In conclusion, this work clearly underpins the current Australian definition of lamb, lamb having better eating-quality attributes than older animals with fully erupted permanent incisor teeth, particularly in muscles from across the carcass. However, this work also highlights the eating quality attributes of older sheep (6 or more permanent incisor teeth) particularly for the LL, and suggests that negative influences of flavour associated with older sheep meat are minimal when the product is served in the absence of subcutaneous and intermuscular fat. Finally, the results suggest the possibility of a new ‘yearling’ sheep meat category based on animals in the 2–4-tooth dentition category.

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