scholarly journals Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 806
Author(s):  
Yong-Hong Feng ◽  
Song-Shan Zhang ◽  
Bao-Zhong Sun ◽  
Peng Xie ◽  
Kai-Xin Wen ◽  
...  
Keyword(s):  
Total Protein ◽  
Protein Solubility ◽  
Storage Period ◽  
Biceps Femoris ◽  
Aging Period ◽  
Fragmentation Index ◽  
Brown Cattle ◽  
Processing And Storage ◽  
Psoas Major ◽  
Beef Muscles

This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from semitendinosus (ST), longissimus thoracis (LT), rhomboideus (RH), gastrocnemius (GN), infraspinatus (IN), psoas major (PM), and biceps femoris (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (p < 0.05) from 1 to 14 days and the lowest TPS (p < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (p > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (p < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles.

scholarly journals Physical and sensory characteristics of hindquarter muscles of young Holstein, Brahman and Charbray bulls grown under grazing

1969 ◽  
Vol 91 (3-4) ◽  
pp. 183-195
Author(s):  
Melvin Pagán ◽  
Américo Casas ◽  
Danilo Cianzio
Keyword(s):  
Sensory Evaluation ◽  
Shear Force ◽  
Rectus Femoris ◽  
Gluteus Medius ◽  
Biceps Femoris ◽  
Intramuscular Fat ◽  
Sensory Characteristics ◽  
Aging Period ◽  
Slaughter Age ◽  
Psoas Major

Twenty-seven bulls (10 Holstein, nine Charbray and eight Brahman) grown under grazing conditions were harvested at 31 to 35 months (598 kg) to study the effect of breed and muscle upon sensory characteristics of tenderness, juiciness and overall acceptance. Hindquarter samples from the psoas major (PM), semimembranosus (SM), semitendinosus (ST), longissimus dorsi (LD), rectus femoris (RF), gluteus medius (GM), and biceps femoris (BF) muscles were taken after a 24-h aging period. Shear force, sensory panel, and intramuscular fat (IF) analyses were performed. Beef quality characteristics were not significantly affected (P > 0.05) by breed, and were considered acceptable in tenderness as determined by Warner-Braztler (WBS) and Texture Analyzer (TA.XT2) shear force, and slightly tender, juicy, and acceptable by sensory evaluation. The seven hindquarter muscles of Brahman bulls had a higher (P < 0.05) content of intramuscular fat (1.2%) than those of Holstein (0.8%) and Charbray (0.9%). The PM was the most tender hindquarter muscle by WBS, TA.XT2, and sensory evaluation and the most juicy and acceptable (P < 0.05). According to WBS, ST was more tender than SM, LD, and BF (P < 0.05). At the same time, GM and RF were more tender than LD and BF (P < 0.05). Conversely, TA.XT2 determined that SM was similar in tenderness to BF (P > 0.05) but tougher than the other muscles (P < 0.05). Strategies to reduce the slaughter age of cattle grown under grazing and a better understanding of the mechanisms associated with the deposition of intramuscular fat might result in a greater palatability of the locally produced beef.

scholarly journals Evaluation of the Technological Suitability of Beef Muscles: M. Semitendinosus, M. Semimembranosus, Mm. Psoas Major And Minor as Entire Primal Cuts in the Production Of Raw Fermented Meats With Regard to the Raw Pork Products

2014 ◽  
Vol 14 (4) ◽  
pp. 977-987 ◽  
Author(s):  
Ewelina Węsierska
Keyword(s):  
Sensory Evaluation ◽  
Cross Section ◽  
Traditional Method ◽  
Shear Force ◽  
Pork Products ◽  
Aging Period ◽  
Beef Products ◽  
Sensory Parameters ◽  
Psoas Major ◽  
Beef Muscles

AbstractThe aim of the study was to evaluate the technological suitability of selected beef muscles: m. semitendinosus (BST), m. semimembranosus (BSM), mm. psoas major and minor (BPM) as entire primal cuts in the production of raw fermented meats, compared to the raw pork rump (RSR) and loin (RSL), widely known in the Podlasie region. The 4-week maturation was conducted by the same traditional method in a genuine ripening room, and the texture, colour and sensory parameters of the pork and beef products were compared. The lowest water activity (0.89 and 0.83), pH (5.16 and 4.75) as well as the highest WB shear force (8.50 and 19.96 kG/cm2) and TPA hardness (52.12 and 199.24 N) were found in the ready-to-eat RSL and BST, respectively. The RSR and BPM were characterized by the lowest values of WB shear force (7.63 and 9.49 kG/cm2), TPA hardness (48.17 and 105.18 N) and TPA chewiness (8.39 and 32.68 N), as well as the highest grades for overall impression (4.50 pts), cross-section colour (4.60 pts), structure (4.60 pts), tenderness (4.30 and 4.70 pts) and flavour desirability (4.60 pts) in the sensory evaluation while the RSL and BPM were the juiciest (4.60 and 4.70 pts). The a* values and chroma showed an increase in redness during the first 2 weeks of beef aging and during the entire aging period in the pork products. The most significant colour differences were found for BSM, BST and BPM products (ΔEL*a*b*=6.48, 5.27 and 4.24, respectively).

scholarly journals Comportamento mecânico e estrutural de diferentes cortes cárneos em teste de determinação da força de cisalhamento

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia Carolina Vargas ◽  
Paulo José do Amaral Sobral
Keyword(s):  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Resumo Neste trabalho, foram avaliados os comportamentos mecânico e estrutural de diferentes cortes cárneos em testes de determinação da força de cisalhamento, com o objetivo de identificar possíveis diferenças que podem interferir negativamente na mensuração da maciez objetiva. Seis cortes cárneos: Contrafilé (Longissimus dorsi), Maminha (Tensor fasciae latae), Lagarto (Semitendinosus), Filé-mignon (Psoas major) e Picanha (Biceps femoris) bovinos, e Lombo suíno (Longissimus dorsi) foram analisados de acordo com o método Warner-Bratzler, usando um texturômetro equipado com lâmina de 1 mm de espessura. As superfícies cisalhadas foram analisadas por microscopia eletrônica de varredura e as curvas mecânicas geradas durante os testes foram estudadas. Diferentes comportamentos foram observados nas curvas mecânicas e na microestrutura dos cortes cárneos em estudo. Alguns cortes apresentaram picos máximos bem definidos, enquanto outros apresentaram curvas mais abertas com maior distribuição da força durante os testes. Os cortes também apresentaram diferenças quanto à altura dos picos, que variou entre diferentes cortes e até em um mesmo corte. Nas microestruturas, foram observados diferentes comportamentos como: fibras deformadas por tracionamento, fibras aglomeradas devido a forte compressão e irregularidades na espessura e formato de fibras. Assim, concluiu-se que o teste de determinação da força de cisalhamento utilizado envolve outros princípios, como compressão e elongação, dependendo do corte cárneo estudado.

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

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.

scholarly journals FATTY ACID PROFILE OF NON-CONFORMING POOLED HUMAN MILK AS AFFECTED BY THE PROCESSING AND STORAGE CONDITIONS

2021 ◽  
Vol 9 (2) ◽  
pp. 46-54
Author(s):  
Otávio A. S. Ribeiro ◽  
Kely P. Correa ◽  
Mauricio O. Leite ◽  
Marcio A. Martins ◽  
Jane S. R. Coimbra
Keyword(s):  
Fatty Acid ◽  
Human Milk ◽  
Fatty Acid Profile ◽  
Storage Period ◽  
Storage Conditions ◽  
Milk Lipid ◽  
Fatty Acid Profiles ◽  
Operational Conditions ◽  
Processing And Storage ◽  
And Storage

The fatty acid's contents of non-conform pooled human milk can be affected by different processing and storage operational conditions. Besides, the knowledge of changes in the human milk fatty acid profile can help indicate its use in a given storage period, according to each newborn's specific need. Thus, in the present work, changes in the fatty acid profiles of three types of human milk (raw; pasteurized at 62.5 °C for 30 min; homogenized at 40 oC for 30 s followed by pasteurization) were studied during storage for six months in a freezer at -18 oC. Large variations were observed in the concentrations of polyunsaturated fatty acids, particularly of docosahexaenoic acid, with a reduction of almost 50% of its total. Palmitic and stearic acid contents also changed according to the conditions of processing and storage. Correlations between the decrease of long fatty acid chains and the increase of medium and short chains were verified.  Thus, we observe that operational conditions of processing and storing change human milk lipid profile, with some nutritional losses.

scholarly journals Protein Solubility during the Aging Period in Bos Taurus and Bos Indicus Beef

2017 ◽  
Vol 1 (3) ◽  
pp. 167-167
Author(s):  
M. Kelley ◽  
P. Ramos ◽  
T. Scheffler
Keyword(s):  
Bos Taurus ◽  
Protein Solubility ◽  
Bos Indicus ◽  
Aging Period

scholarly journals Effect of hormonal growth promotants on palatability and carcass traits of various muscles from steer and heifer carcasses from a Bos indicus - Bos taurus composite cross

2008 ◽  
Vol 48 (11) ◽  
pp. 1415 ◽  
Author(s):  
R. Watson ◽  
R. Polkinghorne ◽  
A. Gee ◽  
M. Porter ◽  
J. M. Thompson ◽  
...  
Keyword(s):  
Bos Taurus ◽  
Vastus Lateralis ◽  
Carcass Traits ◽  
Bos Indicus ◽  
Rectus Femoris ◽  
Biceps Femoris ◽  
Cooking Methods ◽  
Triceps Brachii ◽  
The Mean ◽  
Psoas Major

The effect of several different hormonal growth promotant (HGP) implant strategies on the palatability and carcass traits of different muscles in beef carcasses was investigated using samples from heifer and steer carcasses from a Bos indicus composite breed. In experiment 1, there were seven different implant strategies evaluated in heifers that were given different combinations of up to three implants (implanted at weaning, during backgrounding and at feedlot entry). A total of 112 heifers were slaughtered and 11 muscles or portions were collected from both sides [Mm. adductor femoris, gracilus, semimembranosus, longissimus dorsi lumborum, triceps brachii caput longum, semispinalis capitis, serratus ventralis cervicis, spinalis dorsi, biceps femoris (syn. gluteobiceps), tensor fasciae latae, gluteus medius (both the ‘D’ and the ‘eye’ portions) rectus femoris, vastus intermedius, vastus lateralis and vastus medialis]. These muscles were used to prepare a total of 1030 sensory samples which were aged for either 7 or 21 days and frozen. Thawed samples were cooked using different cooking methods (grill, roast and stir frying) before being evaluated by a consumer taste panel that scored samples for tenderness, juiciness, like flavour and overall liking. Experiment 2 used the steer portion from the same calving, which were treated to a similar array of HGP strategies, except that they were given up to four implants between weaning and slaughter at ~3 years of age. In experiment 2, there was a total of 12 different HGP implant strategies tested. At boning, three muscles (Mm. psoas major, longisimuss dorsi thoracis and lumborum portions) were collected from each of 79 carcasses with a total of 237 steak samples that consumers tested as grilled steaks. For both experiments, the mean of the HGP implant strategies resulted in increased ossification scores (P < 0.05) and decreased marbling scores (P < 0.05) compared with the controls, with the effect on ossification being much larger in the older steer groups. In both experiments, the different HGP strategies decreased (P < 0.05) all sensory scores compared with the controls, for all cooking method and muscle combinations. In experiment 1, there was no interaction between the mean HGP effect and muscle (P > 0.05), and aging rates differed among the muscles (P < 0.05). In experiment 2, there was a significant (P < 0.05) muscle × HGP treatment interaction, with a decrease in tenderness score due to HGP implant strategies in the M. longisimuss thoracis and lumborum portions, compared with no significant effect in the M. psoas major. For both experiments, there were no significant differences among the different implantation strategies on sensory scores (P > 0.05).

Effect of Processing and Storage Conditions on the Generation of Acrylamide in Precooked Breaded Chicken Products

2007 ◽  
Vol 70 (2) ◽  
pp. 466-470 ◽  
Author(s):  
E. K. PALEOLOGOS ◽  
M. G. KONTOMINAS
Keyword(s):  
High Performance ◽  
Storage Period ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
High Concentration ◽  
Identity Verification ◽  
Dual Identity ◽  
Concentration Changes ◽  
Processing And Storage

The generation of acrylamide was determined during frying and cold storage of breaded chicken products. The role of the batter crust on acrylamide formation also was evaluated. The effect of storage under a modified atmosphere on the fate of acrylamide was investigated during a 23-day storage period under refrigeration. Acrylamide was analyzed by using normal phase high-performance liquid chromatography according to a previously developed methodology that allows for dual identity verification as acrylamide and acrylic acid and determination of concentrations as low as 10 μg liter−1, which corresponds to 20 μgkg−1 of solid sample. For the total 28 commercial precooked samples analyzed, initial acrylamide concentrations ranged between 0.91 and 0.97 mg kg−1 and were attributed to the combined effect of batter and meat. In all cases, acrylamide concentrations increased during storage, attaining a maximum (1.36 to 1.80 mg kg−1) between day 15 and day 19. The maximum value was observed in samples packaged under air, and the minimum value was observed under a modified atmosphere mixture of 60% CO2–40% N2. In this group, the maximum acrylamide concentration was reached after 19 days of storage. These data indicate that there is a high concentration of acrylamide in precooked, battered protein foods and that the concentration changes considerably during storage, which may lead to almost twice the initial amounts when air is present within the package.

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