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

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.

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Aging Influences Shear Force of Beef in a Muscle-Specific Manner

Meat and Muscle Biology ◽

10.22175/mmb.10748 ◽

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.

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Method development for the determination of textural properties of sugar beet roots

Sugar Industry ◽

10.36961/si23306 ◽

2019 ◽

pp. 392-400 ◽

Cited By ~ 2

Author(s):

Gunnar Kleuker ◽

Christa M. Hoffmann

Keyword(s):

Sugar Beet ◽

Compression Test ◽

Storage Period ◽

Textural Properties ◽

Small Sample ◽

Root Tip ◽

Flexural Test ◽

Sample Distribution ◽

The Impact

The harvest of sugar beet leads to root tip breakage and surface damage through mechanical impacts, which increase storage losses. For the determination of textural properties of sugar beet roots with a texture analyzer a reliable method description is missing. This study aimed to evaluate the impact of washing, soil tare, storage period from washing until measurement, sample distribution and number of roots on puncture and compression measurements. For this purpose, in 2017 comprehensive tests were conducted with sugar beet roots grown in a greenhouse. In a second step these tests were carried out with different Beta varieties from a field trial, and in addition, a flexural test was included. Results show that the storage period after washing and the sample distribution had an influence on the puncture and compression strength. It is suggested to wash the roots by hand before the measurement and to determine the strength no later than 48 h after washing. For reliable and comparable results a radial distribution of measurement points around the widest circumference of the root is recommended for the puncture test. The sample position of the compression test had an influence on the compressive strength and therefore, needs to be clearly defined. For the puncture and the compression test it was possible to achieve stable results with a small sample size, but with increasing heterogeneity of the plant stand a higher number of roots is required. The flexural test showed a high variability and is, therefore, not recommended for the analysis of sugar beet textural properties.

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Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

South African Journal of Animal Science ◽

10.4314/sajas.v43i5.18 ◽

2014 ◽

Vol 43 (5) ◽

pp. 103

Author(s):

B Agbeniga ◽

EC Webb ◽

HA O’Neill

Keyword(s):

Shear Force ◽

Cooking Loss

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Cookery method and endpoint temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks

Journal of Animal Science ◽

10.2527/jas.2016-0651 ◽

2016 ◽

Vol 94 (10) ◽

pp. 4434-4446 ◽

Cited By ~ 5

Author(s):

J. W. S. Yancey ◽

J. K. Apple ◽

M. D. Wharton

Keyword(s):

Shear Force ◽

Cooking Loss ◽

Cooked Color

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Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/bjft.2014.002 ◽

2014 ◽

Vol 17 (1) ◽

pp. 2-7

Author(s):

Tais Colpo Sartori ◽

Nelcindo Nascimento Terra

Keyword(s):

Experimental Design ◽

Sensory Analysis ◽

Shear Force ◽

Ageing Time ◽

Continuous Process ◽

Sensory Attributes ◽

Cooking Loss ◽

Holding Time ◽

Chicken Breast

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

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How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v38i3.32149 ◽

2016 ◽

Vol 38 (3) ◽

pp. 301 ◽

Cited By ~ 2

Author(s):

Carlos Emanuel Eiras ◽

Mariana Garcia Ornaghi ◽

Maribel Velandia Valero ◽

Dayane Cristina Rivaroli ◽

Ana Guerrero ◽

...

Keyword(s):

Aging Time ◽

Meat Quality ◽

Shear Force ◽

Carcass Characteristics ◽

Total Lipids ◽

Lean Beef ◽

Concentrate System ◽

Cottonseed Hull ◽

Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production.

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Pengaruh Dosis Injeksi Antemortem Papain Kasar terhadap Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir pada Jenis Otot yang Berbeda

Sains Peternakan ◽

10.20961/sainspet.10.2.100-107 ◽

2017 ◽

Vol 10 (2) ◽

pp. 100 ◽

Cited By ~ 2

Author(s):

Agustin Widiastuti ◽

Pudjomartatmo Pudjomartatmo ◽

Adi Magna Patriadi Nuhriawangsa

Keyword(s):

Tensile Strength ◽

Shear Force ◽

Laying Hen ◽

Cooking Loss ◽

Thigh Muscle ◽

Body Parts ◽

Breast Meat ◽

Organoleptic Quality ◽

Significant Difference ◽

Post Production

The research was aimed to observe the effect of antemortem injection dose of crude papain, muscle part and its interaction on physical and organoleptic qualities post production laying hen meat. The sample used were the breast and thighs from 20 hens on average age 82 weeks. Completely Randomized Design (CRD) used Factorial Pattern 4 x 2. Factor A consisted A1: without papain (control); A2: 1 mg papain/ kg BW; A3: 2 mg papain/ kg BW and A4: 3 mg papain/ kg BW, factor B consisted B1: breast muscle and B2: thigh muscle. The datas were analyzed by Analysis of Variance and continued by Duncan's Multiple Range Test. The results showed that injection of crude papain dose gave highly significant difference (P<0.01) to all variables except tensile strength (P<0.05). Body parts gave highly significant difference (P<0.01) on shear force, tensile strength, WHC, cooking loss, organoleptic (shear force, texture and juice), and hedonic (P<0.05). The interaction was found between injection of crude papain dose and body part on WHC, organoleptic and hedonic (P<0.01), cooking loss (P<0.05). Dose of 3 mg/kg WB in thigh and breast meat has the best quality and the organoleptic quality of the combination of papain injection of 3 mg/kg WB in breast meat and 2 mg/kg WB in thigh meat has the best quality.Keywords: antemortem injection, crude papain, physical and organoleptic quality, post production laying hen meat

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Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

Meat and Muscle Biology ◽

10.22175/mmb.10719 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

E. E. Bryan ◽

B. N. Smith ◽

R. N. Dilger ◽

A. C. Dilger ◽

D. D. Boler

Keyword(s):

Shear Force ◽

Cooking Method ◽

University Of Illinois ◽

End Point ◽

Aging Period ◽

Cooking Temperature ◽

Final Weight ◽

Sous Vide ◽

End Point Temperature ◽

The University

ObjectivesThe objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) value between chops aged for differing time periods and cooked to varying degrees of doneness in a sous-vide style cooker.Materials and MethodsLoins (n = 68) from pigs humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54 cm thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63°C, aged 7 d and cooked to 63°C, aged 14 d and cooked to 63°C, or aged 14 d and cooked to 71°C. Chops (n = 272) were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference (PDIFF) option in the MIXED procedure of SAS.ResultsCook loss increased as aging period or degree of doneness increased. Among chops cooked to 63°C, chops aged 3 d had 1.14% units less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had 1.13% units less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71°C had 10.06% units greater (P < 0.001) cook loss than chops cooked to 63°C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63°C, chops aged 3 d required 0.27 kg more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. End-point cooking temperature had a greater effect on tenderness, with chops aged 14 d and cooked to 71°C requiring 0.83 (P < 0.001) kg more force than those aged 14 d and cooked to 63°C. Previous studies have reported a decrease in Warner-Bratzler shear force between 7.10–21.29% when comparing early (1–3 d) and mid (7 or 9 d) aging and decreased between 3.53–15.38% when comparing mid and late (14–21 d) aging. In the present study, Warner-Bratzler shear force decreased 9.00% from early-to-mid aging and 5.86% from mid-to-late aging.ConclusionOverall, these data indicate sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

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Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer

International Journal of Food Studies ◽

10.7455/ijfs.v5i2.348 ◽

2016 ◽

Vol 5 (2) ◽

Author(s):

Lucas Arantes-Pereira ◽

Flávia C. Vargas ◽

Júlio C.C. Balieiro ◽

Ana Monica Q.B. Bittante ◽

Paulo J.A. Sobral

Keyword(s):

Meat Quality ◽

Proximate Composition ◽

Shear Force ◽

Biceps Femoris ◽

Cooking Loss ◽

Force Measurements ◽

Regression Curves ◽

Sensory Characteristic ◽

Psoas Major ◽

Tensor Fasciae Latae

Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples of bovine Longissimus thoracis et lumborum (BLTL), Tensor fasciae latae (BTFL), Semitendinosus (BST), Psoas major (BPM), Biceps femoris (BBF) and swine Longissimus thoracis et lumborum (PLTL) were analyzed for pH, proximate composition, cooking loss and shear force with a classical Warner-Bratzler device and a TA-XT2 Texturometer equipped with shear blades 1 and 3 mm thick. The effect of different techniques in each studied muscle was statistically analyzed and regression curves were built. Results from the 1 mm blade were quite similar to the ones obtained with the Warner-Bratzler, however the results from 3 mm blade were overestimated (p<0.05). Significant correlation (p<0.01) among shear force technique using Warner-Bratzler and the ones using the Texturometer was observed (0.47 for 1 mm blade and 0.57 for the 3 mm blade). In conclusion, we found that the 1 mm blade and the Warner-Bratzler machine are reproducible for all tested muscles, while the 3 mm blade is not reproducible for the BTFL, BST, BPM, BBF, PLTL. There is a significant correlation between the results obtained by the classical Warner-Bratzler and the TA-XT2 Texturometer equipped with both blades. Therefore, TA-XT2 Texturometer equipped with the 1mm blade can perfectly replace the traditional Warner-Bratzler device.

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