scholarly journals The beef tenderness model

1970 ◽  
Vol 45 (3) ◽  
pp. 234-248 ◽  
Author(s):  
L Frylinck ◽  
A O'Neil ◽  
E Du Toit ◽  
PE Strydom ◽  
EC Webb
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Shear Force ◽  
Production Systems ◽  
Drip Loss ◽  
Meat Tenderness ◽  
Phase 2 ◽  
Proteolytic System ◽  
Beef Tenderness ◽  
Feed Withdrawal

In Phase1 of this study, three breed types (Simmentaler-, Brahman- and Nguni bulls; n = 60 each) were grain-fed and slaughtered at 12 months of age (A-age, fat-class 2). Feed was withdrawn for either three hours or 24 hours pre-slaughter. Within each feed withdrawal group, three electrical stimulation (ES) treatments were applied, viz. ES for 15 seconds, 120 seconds or no stimulation. In Phase 2, the effects of animal age and feeding regime were investigated using of A-age (feedlot and pasture), AB-age (feedlot and pasture) and B-age (pasture) animals. All carcasses were electrically stimulated for 15 seconds. Longer feed withdrawal increased dark-firm-dry (DFD) meat occurrence (pHu >6) in the Nguni and Simmentaler-cross. Brahman-cross longissimus (LL) tended to be more tender with paler colour and higher drip loss when 120 ES was applied. Longer feed withdrawal recorded higher Warner Bratzler shear force (WBSF) than three hour feed withdrawal. However, ES neutralized the effect of stress on tenderness. On average the AB-age feedlot animals produced the most tender LL followed by the B-age pasture and A-age feedlot which was similar to the AB-age pasture. A-age pasture animals produced the least tender LL steaks. The calpain proteolytic system played a pivotal role in determining the ultimate meat tenderness and although connective tissue becomes less soluble in older animals it did not play the determinant role in tenderness in this study. The intramuscular fat (< 3%) played an important role in the tenderness outcome of Nguni LL which marbled well at AB-age.Keywords: Meat tenderness, pH and temperature decline profile, pre- and post-slaughter conditions, production systems

scholarly journals Sources of variation in mechanical shear force measures of tenderness in beef from tropically adapted genotypes, effects of data editing and their implications for genetic parameter estimation

2001 ◽  
Vol 41 (7) ◽  
pp. 991 ◽  
Author(s):  
D. J. Johnston ◽  
A. Reverter ◽  
D. L. Robinson ◽  
D. M. Ferguson
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Shear Force ◽  
Low Voltage ◽  
Genetic Parameter ◽  
Residual Variance ◽  
Meat Tenderness ◽  
Beef Tenderness ◽  
Sources Of Variation ◽  
Stimulation Method

Warner-Bratzler shear force measures of tenderness were taken on 2 muscles from 2661 carcasses from 3 tropically adapted breeds: Belmont Red, Brahman and Santa Gertrudis. The data were used to determine suitable methods of editing the raw data and to partition sources of variation for meat tenderness measured in 2 different muscles. The effect of different methods of electrical stimulation was examined: non-stimulated, extra low voltage or high voltage. The results showed stimulation method had a large effect on the mean and variance of the shear force. Non-stimulated slaughter groups were more variable than high voltage treated groups, which were more variable than low voltage treated groups. The effect of stimulation method was greater for shear force measured in M. longissimus dorsi than in M. semitendinosus. The variability in tenderness associated with different methods of electrical stimulation and the larger effect seen for the M. longissimus muscle suggest cold shortening, a processing effect, may have occurred in some of the slaughter groups. Several methods of editing outlier records were used and the effects of removing these records on the partitioning of variances among the independent variables of tenderness were examined. Removal of non-stimulated slaughter groups and other outliers resulted in a large reduction in slaughter group variance and residual variance, with the estimate of heritability for shear force of the M. longissimus increasing from 19 to 39%. Beef tenderness, as measured mechanically, could be improved by selection. However, the fluctuating heritability estimates reflect differences in handling pre- and post-slaughter and thus highlight difficulties in measuring tenderness consistently. The low genetic correlation between the 2 muscles (r g = 0.34) suggests improving overall tenderness of the carcass may be difficult. The large variance of the slaughter date effect within an abattoir (15% of the total variance) presents a problem in achieving consistently tender meat.

Timing and duration of low voltage electrical stimulation on selected meat quality characteristics of light and heavy cattle carcasses

2020 ◽  
Vol 60 (7) ◽  
pp. 967
Author(s):  
E. C. Webb ◽  
B. Agbeniga
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Carcass Weight ◽  
Drip Loss ◽  
Early Application ◽  
Early Stimulation ◽  
Stimulation Parameters

Context The present study investigated the effects of several electrical-stimulation parameters with conventional chilling of heavy- and light-grade carcasses from commercial feedlot cattle on selected meat-quality attributes. Aims The aim was to determine the combination of electrical-stimulation parameters that produced the most desirable results in terms of meat quality, which will serve as a guide to processors seeking to enact best processes in the meat industry. Methods Low-voltage electrical stimulation (110 V peak, 17 pulses/s, 5-ms pulse width) was applied either early post-mortem (PM) at 7 min or late PM at 45 min, for either 30 or 60 s on steer carcasses (n = 98) divided into two weight categories (light (≤260 kg) and heavy (≥290 kg) grades). The Longissimus lumborum muscle was evaluated for sarcomere length, myofibril fragment length (MFL), calpain-1, calpastatin, shear force and drip loss (3 and 14 days PM). Key results There were no significant differences in sarcomere length and no sarcomere shortening was observed. There were minor inconsistencies where early stimulation coincided with marginally longer MFL at 3 and 14 days PM, while late stimulation produced the shortest MFL at 14 days PM. Higher decline in calpain-1 concentration (mean 36.2%) was recorded in the early stimulated carcasses compared with the late stimulated carcasses (mean 29.7%) from 1 to 24 h PM, while calpastatin concentration decreased at a similar rate (mean 24%). Early stimulation resulted in lower shear force (P &lt; 0.05) at 3 days PM, especially in the heavier carcasses, indicating that higher initial temperature did accelerate tenderisation. At 14 days PM, there were no significant differences in shear force as regards stimulation time or carcass weight. Higher drip loss was however recorded in the early stimulated carcasses. Conclusions Early application of low-voltage electrical stimulation produced faster tenderisation early PM, due to higher rigor temperature, but, after aging for 14 days, all meat was acceptably tender with a lower variability, regardless of the stimulation time and carcass weight. Higher drip loss was associated with higher tenderness, which is normal and not a defect. Implications The use of low-voltage electrical stimulation should be encouraged for its ability to reduce variability in meat quality due to carcass-weight differences, especially in the current feedlot systems.

Modifications of the Warner-Bratzler shear force method to improve the relationship with pork tenderness1

1999 ◽  
Vol 1999 ◽  
pp. 12-12
Author(s):  
M.J. Van Oeckel ◽  
N. Warnants ◽  
Ch.V. Boucqué
Keyword(s):  
Shear Force ◽  
Quality Attributes ◽  
Meat Tenderness ◽  
Beef Tenderness ◽  
Force Method ◽  
Maximal Force ◽  
A Value ◽  
Important Quality ◽  
Cooked Meat ◽  
The Relationship

The tenderness of pork is one of the most important quality attributes to the consumer. Since it is very time-consuming and costly to evaluate tenderness by taste panel, Warner-Bratzler shear force (WBSF) is often used as a measure for meat tenderness (Boccard et al., 1981). However, the WBSF method gives a value for the maximal force needed to shear a cylindrical core of cooked meat, while the tenderness perception by the consumer is a result of the biting and chewing experience of grilled or fried meat. Moreover, this method is originally designed for the assessment of beef tenderness. The objective of this study was to evaluate modifications to the WBSF method to improve the correlation with pork tenderness.

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

2014 ◽  
Vol 94 (4) ◽  
pp. 627-637 ◽  
Author(s):  
E. Pouliot ◽  
C. Gariépy ◽  
M. Thériault ◽  
F. W. Castonguay
Keyword(s):  
Body Weight ◽  
Electrical Stimulation ◽  
Factorial Design ◽  
Shear Force ◽  
Meat Tenderness ◽  
Fragmentation Index ◽  
Individual Variations ◽  
Temperature Dynamics ◽  
Temperature Window ◽  
Optimal Window

Pouliot, E., Gariépy, C., Thériault, M. and Castonguay, F. W. 2014. Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs. Can. J. Anim. Sci. 94: 627–637. The aim of this study was to determine if electrical stimulation and chilling can modulate pre-rigor pH–temperature dynamics in order to enhance meat tenderness of heavy lambs produced in Quebec and determine if there is an optimum carcass temperature window to reach pH 6.0. A total of 128 heavy lambs (fasted body weight between 38 and 52 kg) were selected at the abattoir over 8 slaughter days (16 lambs d–1) and assigned to four processing treatments in a 2×2 factorial design: electrical stimulation (ES) or not (NES) and normal (NC) or slow (SC) chilling. Slow-chilled carcasses stayed warmer during the first 12 h postmortem (P<0.001), but reached the same temperature as NC ones thereafter. They also had a lower pH between 2 and 12 h (P<0.05). Stimulated carcasses had a lower pH than NES throughout the first 24 h postmortem (P<0.001), while ultimate pH was similar (P=0.738). Shear force values were improved (P<0.001) by both ES and aging as expected, although chilling had no effect (P=0.400). Stimulation×aging interactions for shear force values (P=0.019) and myofibrillar fragmentation index (P=0.097) indicate that aging began earlier following ES. Sarcomeres were longer for ES compared with NES carcasses (P<0.001) indicating that the latter were subject to cold shortening. Meat from NES carcasses was more prone to be tough, although an important part of NES carcasses provided tender meat. This illustrates the importance of individual variations on tenderness and the multiplicity of factors involved in its development. No optimal window was observed for temperature at pH 6.0.

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

Tenderness of beef round muscles containing injection site lesions or bruises

2001 ◽  
Vol 81 (4) ◽  
pp. 441-450 ◽  
Author(s):  
P. L. Dubeski ◽  
J. L. Aalhus ◽  
J. Van Donkersgoed ◽  
M. VanderKop
Keyword(s):  
Injection Site ◽  
Key Words ◽  
Shear Force ◽  
Lesion Size ◽  
Lesion Volume ◽  
Meat Tenderness ◽  
Meat Processing ◽  
Beef Tenderness ◽  
Beef Calves ◽  
Beef Round

The effect of injection site lesions on shear force was studied in three experiments using beef calves injected at 2 to 6 mo with common vaccines and antimicrobials used in Canada. Lesions produced by clostridial bacterins (Blacklegol® 8, Covexin®-8, Ultrabac® 8), antimicrobials (Nuflor®, Trivetrin™), or a four-way respiratory vaccine (Bovishield™ 4) increased (P = 0.05) shear force values at the site of the lesion and at 2.5 cm from the lesion. The proportion of unacceptably tough meat cores (shear force > 4.6 kg) varied among injectables independent of lesion size. The proportion of unacceptably tough samples was significantly increased up to 7.5 and 12.5 cm from the lesion center for Trivetrin™ and Nuflor®, respectively, but only at 0 and 2.5 cm from the lesion center for the bacterins and Bovishield™ 4. Mean lesion volume varied from 8.6 ± 0.8 cm3 for Bovishield™ 4 to 90.2 ± 6.4 cm3 for one of the clostridial bacterins. The present results suggest that smaller lesions, which may not be identified during meat processing, may have a greater impact on meat tenderness and variability than larger lesions that are removed during processing. Antemortem bruises in two muscles of the round did not appear to affect shear force. Key words: Cattle, beef, tenderness, vaccine, antibiotic, lesion, bruise

A simple, on-line processing method for improving beef tenderness

1999 ◽  
Vol 79 (1) ◽  
pp. 27-34 ◽  
Author(s):  
J. L. Aalhus ◽  
D. R. Best ◽  
F. Costello ◽  
L. E. Jeremiah
Keyword(s):  
Wind Speed ◽  
Connective Tissue ◽  
Achilles Tendon ◽  
Meat Quality ◽  
Shear Force ◽  
Processing Method ◽  
Beef Tenderness ◽  
Considerable Potential ◽  
On Line

Traditional beef carcass suspension by the Achilles tendon allows considerable rigor shortening and decreased tenderness in some of the major muscles of the back and hindlimb. To reduce this effect, 60 market-weight (480 ± 42 kg) Hereford Angus cross cattle (30 steers and 30 heifers) of an estimated Canada 1 yield grade were used to compare the effects on meat quality of an on-line altered suspension (OLAS) under CC (2 °C for 24 h) and BC (−20 °C for 3 h with wind speed of 2.32 m s−1) conditions. Regardless of the rate of chilling, OLAS resulted in significant improvements in shear force in the longissimus thoracis et lumborum and inside round (decreases ranged from 1.13 kg to 2.38 kg in the muscles studied). Longissimus thoracis et lumborum steaks from OLAS sides were rated significantly higher by a laboratory panel for initial tenderness, amount of connective tissue, overall tenderness and overall palatability (P ≤ 0.01). In addition, compared with conventional suspension, OLAS reduced (P ≤ 0.01) the proportion of unacceptable scores for initial tenderness (28.3 to 7.5%), overall tenderness (19.2 to 2.5%) and overall palatability (17.5 to 3.3%). Hence OLAS appears to have considerable potential to improve tenderness in the major muscles of the back and hip without compromising the quality of the smaller, contralateral muscles. Key words: Altered suspension, beef tenderness, blast chilling

EFFECTS OF POSTMORTEM GLYCOLYSIS ON THE QUALITY OF HOT-DEBONED BOVINE MUSCLE

1990 ◽  
Vol 70 (2) ◽  
pp. 431-439
Author(s):  
H. L. BRUCE ◽  
R. O. BALL
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Protein Solubility ◽  
Lactate Concentration ◽  
Muscle Metabolism ◽  
Meat Tenderness ◽  
Sarcoplasmic Protein

Meat tenderness may be improved by accelerating muscle metabolism or by damaging muscle structure and increasing the solubility of muscle proteins. Pre- and postrigor protein and collagen solubilities were measured in semitendinosus muscles, removed pre-rigor from 24 Charolais crossbred steer carcasses, that were either unstimulated or electrically stimulated (115 V, 0.25 amp, 60 Hz) within 1 h postexsanguination to accelerate muscle metabolism. Temperature, pH, Hunterlab color reflectance, sarcomere length and lactate concentration were measured during ageing. Shear force was measured on aged (7 d) muscle only. Low voltage electrical stimulation increased glycolytic rate as indicated by significantly (P < 0.05) lower pH and higher L-lactate concentrations of stimulated muscles as compared to control muscles. Total and sarcoplasmic protein solubilities decreased due to ageing, and myofibrillar protein solubility increased; however, collagen solubilities were unchanged. Low voltage electrical stimulation did not affect color reflectance, sarcomere length or shear force, indicating that an increased rate of glycolysis alone was not sufficient to effect increases in meat tenderness. Key words: Beef, electrical stimulation, meat quality, muscle

scholarly journals Producing tender and flavoursome beef with enhanced nutritional characteristics

2001 ◽  
Vol 60 (2) ◽  
pp. 221-229 ◽  
Author(s):  
A. P. Moloney ◽  
M. T. Mooney ◽  
J. P. Kerry ◽  
D. J. Troy
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Concentration ◽  
Production Systems ◽  
Quality Criteria ◽  
Meat Tenderness ◽  
Beef Production ◽  
Dietary Recommendations ◽  
Beef Tenderness

The perception of healthiness and/or safety, tenderness, juiciness and aroma or flavour are important quality criteria that influence the decision of a consumer to purchase beef. Beef production systems represent the combined and interacting effects of genotype, gender, age at slaughter and nutrition before slaughter. The present paper highlights recent information on how beef production systems can be modified to enhance the tenderness, flavour and healthiness of beef. Carcass management post-slaughter has a larger effect on meat tenderness than gender, genotype or feeding systems. Optimum ‘pasture to plate’ management systems are being established to ensure beef tenderness. The chemistry underlying beef flavour is complex, with in excess of 140 components identified in cooked beef volatiles. Flavour of beef is influenced by cattle diet, but assessment of flavour by a taste panel is subject to the previous experiences and preferences of the panellists. Modern lean beef can have an intramuscular fat concentration of 25–50 g/kg and can be considered a low-fat food. As the quantity of grass in the diet of cattle is increased, there is a decrease in saturated fatty acid concentration, and an increase in the n-3 polyunsaturated fatty acid and conjugated linoleic acid concentrations. It is concluded that there is opportunity to exploit the diet of cattle to produce tender flavoursome beef that has an increased conjugated linoleic acid concentration, a lower fat concentration and a fatty acid profile more compatible with current human dietary recommendations.

scholarly journals Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1417
Author(s):  
Susana García-Torres ◽  
Adoración López-Gajardo ◽  
David Tejerina ◽  
Estrella Prior ◽  
María Cabeza de Vaca ◽  
...  
Keyword(s):  
Shear Force ◽  
Production Systems ◽  
Profile Analysis ◽  
Ageing Time ◽  
Organic Production ◽  
Cooking Loss ◽  
Physical Parameters ◽  
Drip Loss ◽  
Water Losses ◽  
Ageing Period

The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality.

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