scholarly journals Visual evaluation of beef tenderness by using surface structural observations and its relationship to meat colour

1970 ◽  
Vol 45 (3) ◽  
pp. 255-262
Author(s):  
KY Modika ◽  
L Frylinck ◽  
KW Moloto ◽  
PE Strydom ◽  
PH Heinze ◽  
...  
Keyword(s):  
Shear Force ◽  
Visual Analysis ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Post Mortem ◽  
Visual Evaluation ◽  
Beef Tenderness ◽  
Meat Colour ◽  
The Right ◽  
Visual Colour

The study describes the relationship between visual and instrumental measurements for colour and tenderness between five South African beef breeds: Bos indicus (Brahman), Sanga type (Nguni), British Bos taurus (Angus), European Bos taurus (Charolais) and the composite (Bonsmara). Ten animals per genotype were used (total = 50). The carcasses were split and the right sides were electrically stimulated, while the left sides were not stimulated. Steaks were aged until three days post mortem on polystyrene plates and until 9, 14 and 20 days post mortem in vacuum bags. The steaks were evaluated by visual analysis for colour, marbling, fibre separation, surface texture and structure integrity by a 10-member trained panel. Colour was also measured by the CIE L*, a*, b* system using a Minolta meter, and tenderness was measured by means of Warner-Bratzler shear force. High negative correlations were observed between the visual colour and L* (r = −0.809), b* (r = −0.698) and high positive correlations were observed between the visual colour and hue (r = 0.797). There were also negative correlations between shear force and structure integrity (r = −0.410) and fibre separation (r = −0.401). Very low negative correlations were observed between colour and shear force (r = −0.242). Therefore, although it may be possible to judge meat colour by visual analysis, it does not appear possible to predict tenderness by colour judgment. There is potential for an experienced eye to predict tenderness by observing visual structural properties such as fibre separation and structural integrity.Keywords: Meat colour and tenderness, tenderness prediction, trained visual panel, visual analysis

scholarly journals Physicochemical properties of meat from Bos taurus and Bos indicus

2011 ◽  
Vol 40 (6) ◽  
pp. 1250-1259 ◽  
Author(s):  
Maria Cristina Bressan ◽  
Erika Cristina Rodrigues ◽  
Lizandra Vercezi Rossato ◽  
Eduardo Mendes Ramos ◽  
Luis Telo da Gama
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Shear Force ◽  
Positive Relationship ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Post Mortem ◽  
Fresh Meat ◽  
Lower Shear ◽  
Before And After

The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasture-finished animals had higher pH, lower red content and a fat content 2.5 times lower than those finished with supplementation. Meat from supplement-finished animals had lower shear force in comparison to that from animals finished on pasture, with means of 7.7 and 8.5 kg at 24 hours, and of 5.5 and 5.9 kg at 10 days, respectively. Samples of B. taurus and B. indicus were similar in moisture and protein, but B. taurus presented higher means for ash and lower means for fat. Aged samples of B. indicus finished on pasture showed lower values for lightness and yellowness. Overall, lightness and yellow content increased and red content decreased with 10-day ageing. Means for shear force were lower in B. taurus than in B. indicus, with differences of 1.4 kg in fresh meat and 0.6 kg in aged samples. The reduction in shear force with ageing was more pronounced in samples with higher initial shear force, in spite of the positive relationship between shear force before and after ageing.

scholarly journals Possible Role of Myoglobin in Regulating Calpain-1 Activity in Postmortem Beef Muscle

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. V. Cooper ◽  
S. Suman ◽  
Z. D. Callahan ◽  
K. C. Kerns ◽  
M. Zigo ◽  
...  
Keyword(s):  
Shear Force ◽  
Beef Tenderness ◽  
Beef Carcasses ◽  
Muscle Ph ◽  
Reducing Activity ◽  
The Right ◽  
Beef Color ◽  
Moderate Relationship ◽  
Redox Forms

ObjectivesPrevious research revealed a relationship between meat color and beef tenderness and indicated that myoglobin can inhibit calpain-1 in solution. The objective of this study was to determine the extent to which myoglobin and beef color are associated with calpain activity and beef tenderness.Materials and MethodsBeef Longissimus dorsi samples from the left side of Holstein beef carcasses (n = 21) were collected immediately post exsanguination on the processing floor for 0 h analyses. Muscle temperature and pH was measured at 0, 24, and 48 h postmortem. After USDA quality and yield grade determination, steaks (n = 6) were removed from the right side of each carcass (n = 21) at 48 h for analyses at 48 and 336 h postmortem. Color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing activity (MRA), total myoglobin concentrations, slice shear force (SSF), Warner-Bratzler shear force (WBSF) were measured. Calpain-1 concentrations and autolysis were determined via Western blot at 0, 48, and 336 h.ResultsDecline in muscle pH was 6.4, 5.8, and 5.6 at 0, 24, and 48 h, respectively. Shear force values at 48 h were 73.19 N for WBSF and 384.21 N for SSF and at 336 h were 48.75 N for WBSF and 260.47 N for SSF. Myoglobin reducing activity at 336 h was positively correlated to WBSF at 48 h and negatively correlated to calpain-1 concentration at 0 h (P < 0.05; Table 9). Color measurements of L* and b* at 48 h were moderately correlated with WBSF at 336 h (P < 0.05; Table 9). The b* measurement at 336 h showed a moderate relationship to calpain-1 concentration at 0 h (P < 0.05; Table 9).ConclusionModerate correlations between color and tenderness measurements taken at 48 h with those taken at 336 h were discovered indicating that myoglobin may impact calpain-1 in vivo.Table 9Correlations (P-values) between selected color and tenderness measurements (n = 21)

scholarly journals Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end points

2008 ◽  
Vol 48 (11) ◽  
pp. 1434 ◽  
Author(s):  
J. M. Thompson ◽  
R. Polkinghorne ◽  
M. Porter ◽  
H. M. Burrow ◽  
R. A. Hunter ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Meat Tenderness ◽  
Sensory Testing ◽  
Anterior Portion ◽  
End Points ◽  
Longissimus Lumborum ◽  
Quality Measurements

The effect of repeated implantation with 20 mg oestradiol-17β (Compudose 100) on carcass and meat quality traits was investigated using 478 Bos indicus and B. indicus × Bos taurus cross steers finished on either pasture or grain to achieve carcass weight for one of three market end points (domestic, 220 kg; Korean, 280 kg; or Japanese, 340 kg). In the oestradiol-17β treatment group, animals were administered implants at ~100-day intervals, with the number of implants administered to any steer ranging from one to eight. Cattle were slaughtered and at boning the anterior portion of the M. longissimus lumborum was removed and frozen after aging for 1 day for later objective meat quality measurements (shear force, compression and cook loss %). The adjoining portion was aged for 14 days before consumer sensory testing using the Meat Standards Australia protocols. Each sample was scored for tenderness, juiciness, like flavour and overall liking by 10 untrained consumers. Implanting increased carcass weights and ossification scores (P < 0.05) and reduced marbling scores in comparison to non-implanted carcasses. For tenderness, like flavour, overall liking and MQ4 scores there was a significant (P < 0.05) interaction between B. indicus content and oestradiol-17β treatment, whereby high B. indicus content cattle that were implanted with oestradiol-17β had the lowest sensory scores. The number of implants administered did not affect carcass weights or marbling scores, whereas ossification scores increased in carcasses as the number of implants increased. The number of implants administered had no effect (P > 0.05) on sensory scores, or objective meat tenderness.

Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

2015 ◽  
Vol 55 (2) ◽  
pp. 174 ◽  
Author(s):  
J. M. Hughes ◽  
N. G. McPhail ◽  
G. Kearney ◽  
F. Clarke ◽  
R. D. Warner
Keyword(s):  
Storage Time ◽  
Bos Taurus ◽  
Star Product ◽  
Bos Indicus ◽  
Storage Period ◽  
Eating Quality ◽  
Chilled Storage ◽  
Longissimus Lumborum ◽  
Colour Group ◽  
Meat Colour

Optimal beef meat colour is associated with increased consumer acceptance, whereas dark or pale meat has a reduced desirability. Dark beef also has a variable eating quality and reduced shelf-life. We hypothesised that a poor meat colour at carcass grading would generate an unacceptable eating quality after vacuum-packed chilled storage for up to 20 weeks, due to the unfavourable pH conditions commonly associated with light and dark muscles. At three beef processing plants, beef longissimus muscles from 81 pasture- and grain-fed cattle (mix of Bos taurus and Bos indicus × Bos taurus) were graded at ~24 h post-slaughter for meat colour. The carcasses were allocated to light, medium and dark colour groups, with n = 27 carcasses per colour group. From the 81 carcasses, a total of 162 longissimus lumborum (LL) muscles was collected and half LLs were randomly allocated to three ageing times (2, 12, 20 weeks) within colour group and six half LLs were used per colour group within storage period and plant. Vacuum-packed muscles were stored at –1.0 ± 0.5°C for the designated period and sampled for biochemical and sensory assessments. The effects of colour group, storage week and carcass traits were analysed. Dark muscles had higher pH than the lighter ones (P < 0.05). The carcass trait dentition, feed type and fat depth did not influence the eating quality (P > 0.05). After 2, 12 and 20 weeks of vacuum-packed chilled storage; eating quality was similar for all 3 meat-colour groups (P > 0.05). With increasing storage time, all eating-quality attributes improved (P < 0.001 for all). Lipid oxidation increased with storage time and although values at 20 weeks were slightly above accepted levels for rancidity detection, MQ4 scores indicated that the meat would still be categorised as a three-star product, indicative of the opportunity to store the longissimus lumborum (LL) for this length of time, while maintaining an acceptable eating quality, regardless of meat colour at carcass grading.

scholarly journals Assessment efficiency aesthetic results of modern methods for determining the color of teeth in prosthodontics

2020 ◽  
Vol 103 (4) ◽  
pp. 46-51
Author(s):  
G. Hakobyan ◽  
◽  
L. Essayain ◽  
N. Vanyan ◽  
A. Hakobyan ◽  
...  
Keyword(s):  
Evaluation Method ◽  
Visual Analysis ◽  
Instrumental Method ◽  
Visual Evaluation ◽  
Measuring Device ◽  
Results Of Treatment ◽  
Color Determination ◽  
The Right ◽  
Instrumental Methods

Abstracts. Shade matching is one of the most important factor in a successful and esthetically restoration. The number of mistakes made by dentists when choosing a color is 14 % (according to Barna), 9.9 % (according to Moser) and 8.2 % (according to Mc Maugh). The ability to consistently match shades accurately can help reduce the number of unsatisfactory esthetic results treatment. Matching the right color leads to a pleasing appearance and satisfaction for the patient and the clinician. Color determination in dentistry can be divided into two categories visual and instrumental. The most popular shade guides include visual classical shade the Vita Classical and are clustered into letter groups A (red-yellow), B (yellow), C (grey), D (red-yellow-gray), and chroma designated with the numerical values (e.g. A1). Used computerassisted shade analysis is more accurate and more consistent compared with human shade assessment. The objective of the study a comparative assess of the esthetic indicators of the prosthodontics treatment when determining color using visual and instrumental methods. For the period from 2015–2020 prosthodontic treatment of 158 patients with dental defects was performed. To assess the esthetic results of treatment, the patient was divided into 2 groups. In 1 group (n = 82) patients, the color determination of the prosthodontics design was carried out using standard colors according to the usual VITA scale. In 2 group (n = 76) patients, the color determination of the prosthodontics design was carried out using a color measuring device VITA Easy shade Compact. The results showed that the Vita Easy Shade machine was accurate 97.5 %, visual evaluation method was accurate 85.2 %. This study reveals that esthetic results is a significant factor in patient satisfaction, which should be evaluated. Instrumental methods for determining the color of teeth are more accurate than visual and do not depend on the subjective sensations and psychological factors of the dentist. At the moment, the combination of the Vita Easy shade system and the 3D Vita scale is the most effective in determining tooth shade or restoration. However, the instrumental method cannot replace traditional methods. Digital techniques should be a must in addition to visual analysis.

Evaluation of sensory attributes of Hanwoo Longissimus dorsi muscle and its relationships with intramuscular fat, shear force, and environmental factors

2018 ◽  
Vol 98 (3) ◽  
pp. 443-452 ◽  
Author(s):  
Chandima Gajaweera ◽  
Ki Yong Chung ◽  
Eung Gi Kwon ◽  
In Ho Hwang ◽  
Soo Hyun Cho ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Correlation Coefficient ◽  
Shear Force ◽  
Bos Taurus ◽  
Winter Season ◽  
Negative Relationship ◽  
Intramuscular Fat ◽  
Sensory Attributes ◽  
Beef Tenderness ◽  
Longissimus Dorsi Muscle

We examined the relationship of Hanwoo (Bos taurus coreana) beef sensory attributes with intramuscular fat (IMF), Warner–Bratzler shear force (WBSF), and other environmental factors. Samples of 458 beef carcasses including 32 cows, 34 steers, and 392 bulls were analyzed for IMF percentage, WBSF, and important sensory attributes (tenderness, juiciness, and flavour-likeness). Results revealed that steer beef had significantly higher scores for all three sensory attributes than beef from cows and bulls. While juiciness and flavour-likeness differed (p < 0.05) among bulls and cows, they were not associated an effect on tenderness. All sensory attributes and WBSF were correlated (p < 0.001) with IMF; the highest correlation coefficient was for tenderness (0.55) while a negative coefficient (−0.39) was found for WBSF. The influence of IMF level on all three sensory attributes of bull beef significantly increased with IMF level. All sensory attributes of steer and bull beef showed negative relationship (p < 0.01) with WBSF, where highest correlation coefficient (−0.8) found for steer beef tenderness. Furthermore, tenderness and flavour-likeness showed lower ranks for meats slaughtered during the winter season; however, juiciness did not differ (p < 0.05) among seasons.

scholarly journals Can the Meat from Angus Crossbreds with Bos indicus Dams Compete with that from Bos taurus Dams in Organoleptic Properties and Fatty Acid Profile?

2018 ◽  
Vol 16 (7) ◽  
pp. 433-442
Author(s):  
Niraporn CHAIWANG ◽  
Thanaporn BUNMEE ◽  
Kittipong SAMOOTKWAM ◽  
Bulgul TIPNATE ◽  
Amphon WARITTHITHAM ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Shear Force ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Cholesterol Content ◽  
The Other ◽  
Practical Relevance ◽  
Organoleptic Properties ◽  
Total N ◽  
Holstein Friesian

It was experimentally determined whether crossbreeding with Bos indicus dams compared to Bos taurus dams may provide meat which is competitive in organoleptic properties and fatty acid (FA) profile and if tenderness, assumed to be lower, is really adversely affected. Eight Black Angus × White Lamphun (A×W) bulls were compared with 8 Black Angus × Holstein Friesian (A×H). M. longissimus thoracis, M. semimembranosus and M. infraspinatus were analyzed for organoleptic properties and objective explanatory properties related to tenderness, as well as FA profile.Tenderness was judged lower in the M. infraspinatus of A×W than A×H, but not in the other muscles. Shear force and collagen solubility tended (P < 0.10) to be lower in all 3 muscles of A×W compared to those of A×H. The fat content of the M. longissimus thoracis from A×W was lower than that from A×H. The lipids in the M. longissimus thoracis from A×W were richer in polyunsaturated FA and total n-3 FA, and poorer in C18:0 and saturated FA than those of A×H. Furthermore, the lipids of the M. semimembranosus from A×W had higher proportions of C14:1 and C16:1 than that of A×H. The FA in the M. infraspinatus from A×W had higher proportions of C18:3 n-3, mono-unsaturated FA and total n-3 FA and the proportion of saturated FA was lower than in A×H. The M. infraspinatus from A×W was lower in cholesterol content than that from A×H. There were some differences in tenderness (inferior in White Lamphun crossbreds) and FA profile (superior in White Lamphun crossbreds), but differences were numerically small and, thus, may be of low practical relevance. Therefore, crossbreeding with indigenous Bos indicus cattle does not seem to be restricted by low meat quality.

The effects of resting sheep after a long journey on concentrations of plasma constituents, post-mortem changes in muscles, and meat properties

1977 ◽  
Vol 28 (3) ◽  
pp. 509 ◽  
Author(s):  
WR Shorthose
Keyword(s):  
Shear Force ◽  
Rest Period ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Ph Values ◽  
Meat Colour

After a 1110 km road journey, rams were rested either 18 hr with water available or 120 hr with feed and water before slaughter. Not all animals rested for 120 hr ate the feed offered. Animals rested for only 18 hr had less glycogen in the M. longissimus dorsi (LD) and liver at slaughter than those rested for 120 hr. The ultimate pH values of the LD (5.94) and M. semitendinosus (6.31) of rams rested for 18 hr were greater than those of the same muscles from animals that ate during their 120 hr rest period. Meat colour was darker in chops from animals rested for 18 hr than in those from animals rested 120 hr, although peak shear force values for this muscle did not differ between the two treatments.

scholarly journals MORPHO-PHYSIOLOGICAL RESPONSES OF BOS INDICUS, BOS TAURUS AND CROSSBRED WEANED HEIFERS TO SEASONAL VARIATIONS

2021 ◽  
pp. 186-192
Author(s):  
Ariadne Pegoraro Mastelaro ◽  
Eliane Sayuri Miyagi ◽  
Nivaldo Karvatte Junior ◽  
Gilberto Romeiro de Oliveira Menezes ◽  
Paulo Gustavo Macedo de Almeida Martins ◽  
...  
Keyword(s):  
Visual Analysis ◽  
Production Systems ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Morphological Characteristics ◽  
Coat Colour ◽  
Hair Coat ◽  
Genetic Groups ◽  
Tropical Conditions ◽  
Humidity Index

Animals kept in extensive production systems are constantly exposed to the effects of climatic aspects, which could favour thermal discomfort, decreasing productive and reproductive performances. Utilisation of Bos taurus crosses with Bos indicus animals is increasing in the tropics aimed at improving production and it is now well known how these animals respond in such environment. The objective was to characterize the morpho-physiological thermoregulation responses of weaned heifers from four different genetic groups to infer regarding the different degrees of adaptation to heat under tropical conditions Forty-eight, pasture-kept, 6-month-old, weaned heifers from four distinct genetic groups: (1) Nellore; (2) Senepol; (3) Angus x Nellore; and, (4) ¼ Brahman x ¼ Nellore x ½ Senepol (Tri-cross) were evaluated. Skin, hair coat and rectal temperatures; sweating rate; respiratory and heart rates; visual analysis of hair and hair coat colour; hair coat temperature and thickness; and length, diameter, density and number of hairs were evaluated. In addition, the temperature-humidity index, black-globe temperature and humidity index, and radiant thermal load were determined. Angus x Nellore animals presented the lowest (P=0.008) respiratory rate. Rectal temperature did differ (P=0.001) between seasons. Angus x Nellore heifers showed the greatest (P=0.001) values for the morphological measures in the evaluated months, coinciding with thermal comfort indexes above those considered comfortable for cattle.  Nellore (Bos indicus), Brahman x Nellore x Senepol, and Senepol (B. taurus) present the best adaptive traits in savanna. The utilisation of B. indicus animals or adapted breed confers desirable morphological characteristics for the tropical environment. 

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