Ineffectiveness of Three Added Mold Species to Enhance the Rapid Aging of Beef

1988 ◽  
Vol 51 (2) ◽  
pp. 126-129 ◽  
Author(s):  
A. W. KOTULA ◽  
S. G. CAMPANO ◽  
D. M. KINSMAN
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Work Force ◽  
Cooking Time ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Sensory Panel ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Significant Difference

Paired beef short loin sections from four U.S. Good and four U.S. Choice carcasses were used to determine the effects of the mold Thamnidium elegans on cooking and palatability characteristics. The longissimus muscle from each section was treated with mold spores and aged for 2 or 4 d or left untreated and aged for 2 or 14 d at 4°C. Sensory panel ratings revealed that mold treatment had no significant effect (P<0.05) on tenderness, juiciness, detectable connective tissue amount, or beef flavor intensity of the loins aged for 2 d. Thawing loss, cooking loss, cooking time, Instron shear force and work force values were not affected (P>0.05) by treatment with T. elegans. Aging untreated meat for 14 d significantly improved (P<0.05) sensory panel ratings for tenderness. No significant difference (P>0.05) was noted between mold treatments (2 and 4 d) when compared to the 14-d untreated aging, for beef flavor intensity, detectable connective tissue amount, shear and work force values. Significant grade effects were noted with U.S. Choice samples having higher (P<0.05) sensory panel ratings for juiciness and beef flavor intensity, and decreased (P<0.05) ratings for connective tissue amount when compared with U.S. Good samples. The data indicate that treatment of sub-primal cuts with T. elegans has little or no effect on palatability and cooking characteristics.

Blade Tenderization Effects on Cooking and Palatability Characteristics of Steaks from Bullock and Cow Carcasses

1979 ◽  
Vol 42 (7) ◽  
pp. 563-566 ◽  
Author(s):  
G. C. SMITH ◽  
S. C. SEIDEMAN ◽  
Z. L. CARPENTER
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Cooking Time ◽  
Longissimus Dorsi ◽  
Sensory Panel ◽  
High Quality ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Blade Tenderization ◽  
Panel Evaluation

Steaks (n = 240) from bullock and cow carcasses were studied to determine effects of blade tenderization on cooking and palatability characteristics. After two control (0×) steaks were removed, strip loins, inside rounds, outside rounds and top sirloin butts (all boneless) were blade-tenderized; additional steaks were removed after one (1×) and two (2×) passes through a blade tenderizer. Evaluations included cooking time, cooking loss, visual degree of doneness, Warner-Bratzler shear force and sensory panel evaluation for tenderness, amount of organoleptically detectable connective tissue, flavor, juiciness and overall palatability. Blade tenderization of bullock muscles resulted in steaks which required less time to cook, had decreased amounts of organoleptically detectable connective tissue and had increased tenderness, flavor and overall palatability ratings. Blade tenderization of cow muscles had little or no effect on cooking characteristics, tenderness, flavor, or overall palatability of muscles from the round but increased the tenderness, decreased the shear force value and amount of organoleptically detectable connective tissue, and increased the overall palatability of the longissimus dorsi muscle. Blade tenderization, though it will usually improve tenderness, will not improve the product enough to make beef of unsatisfactory quality comparable to that from high quality beef.

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

2017 ◽  
Vol 10 (2) ◽  
pp. 100 ◽  
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

<p>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&lt;0.01) to all variables except tensile strength (P&lt;0.05). Body parts gave highly significant difference (P&lt;0.01) on shear force, tensile strength, WHC, cooking loss, organoleptic (shear force, texture and juice), and hedonic (P&lt;0.05). The interaction was found between injection of crude papain dose and body part on WHC, organoleptic and hedonic (P&lt;0.01), cooking loss (P&lt;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.</p><p>Keywords: antemortem injection, crude papain, physical and organoleptic quality, post production<br />laying hen meat</p>

scholarly journals Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Wang ◽  
B. M. Bohrer
Keyword(s):  
Benzoic Acid ◽  
Essential Oils ◽  
Meat Quality ◽  
Fixed Effects ◽  
Cooking Loss ◽  
Post Mortem ◽  
Finishing Cattle ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Off Flavors

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

scholarly journals Quality of plant-based ground beef alternatives in comparison to ground beef of various fat levels

2021 ◽  
Author(s):  
Samuel G. Davis ◽  
Keayla Harr ◽  
Kaylee J. Farmer ◽  
Erin Beyer ◽  
Sydney B. Bigger ◽  
...  
Keyword(s):  
Shear Force ◽  
Ground Beef ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Texture Profile ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Moisture Percentage ◽  
Fat Level

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15 / fat level) of 1.36 kg GB chubs of three different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy-protein based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All three GB samples rated higher (P &lt; 0.05) than the three GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P &lt; 0.05) juicy, softer (P &lt; 0.05), and lower (P &lt; 0.05) for beef flavor and odor intensity and higher (P &lt; 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P &lt; 0.05) change in shape through cooking and a lower (P &lt; 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P &lt; 0.05) shear force and PJP values than the GB. The color of the GBA differed (P &lt; 0.05) from the GB, with the GB samples being more (P &lt; 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.

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

2017 ◽  
Vol 10 (2) ◽  
pp. 100
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

<p>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&lt;0.01) to all variables except tensile strength (P&lt;0.05). Body parts gave highly significant difference (P&lt;0.01) on shear force, tensile strength, WHC, cooking loss, organoleptic (shear force, texture and juice), and hedonic (P&lt;0.05). The interaction was found between injection of crude papain dose and body part on WHC, organoleptic and hedonic (P&lt;0.01), cooking loss (P&lt;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.</p><p>Keywords: antemortem injection, crude papain, physical and organoleptic quality, post production<br />laying hen meat</p>

scholarly journals 83 Tenderness and cooking loss of beef loins

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-28 ◽  
Author(s):  
Robin G Coombs ◽  
C R Richardon
Keyword(s):  
Standard Deviation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Grocery Store ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Internal Temperature ◽  
Regional Area ◽  
Resting Period

Abstract The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat – the loin. The loin contains the Longissimus muscle, with pieces of the Iliocostalis and Spinalis dorsi muscles. The Longissimus muscle was cored for tenderness. Two sources of loins were evaluated: Akaushi breed, and from a commercial grocery store. Meat used consisted of Akaushi loins from 6 different animals (prime grade) and one select grade loin (control). The protocol involved dividing each loin into 6 (907-1134g) roasts, cooking at 104.40 C (to internal temperature of 73.90 C), measuring by weight the cooking loss of the roasts after a 30-minute resting period, and determining tenderness by Warner-Bratzler Shear Force (WBSF) (after overnight storage in a cooler). Cores were taken at 6 different locations of the roast, over the same regional area for WBSF determinations. The WBSF coring instrument used was provided. Tenderness of each loin was measured in 36 cores (n = 36). In overall tenderness, the control loin ranked third out of the seven loins and had the least amount of cooking loss. No differences were found in tenderness (P > 0.05). However, a difference was found in average cooking loss 181.44g ± 0.03 (control); 254.01g ± 0.03 (Akaushi) (P < 0.05). When observing tenderness consistency, the control loin had a somewhat larger standard deviation (1.38 vs 0.756) than the Akaushi loins.Loins used in this study showed variation in cooking loss, tenderness, and consistency between a commercial grocery store source and the Akaushi beef source. These data indicates that quality attributes of beef loins used in this study may be different in ways not related to grade.

Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks1

2003 ◽  
Vol 81 (7) ◽  
pp. 1721-1727 ◽  
Author(s):  
R. R. Timm ◽  
J. A. Unruh ◽  
M. E. Dikeman ◽  
M. C. Hunt ◽  
T. E. Lawrence ◽  
...  
Keyword(s):  
Shear Force ◽  
Longissimus Muscle ◽  
Sensory Panel

scholarly journals The Effects of Satay Marination on Three Beef Muscle Types

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Choon Y Cheok ◽  
Nyuk L Chin ◽  
Yus Aniza Yusof ◽  
Siti Mazlina Mustapa Kamal ◽  
Awis Q Sazili
Keyword(s):  
Weight Gain ◽  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Distilled Water ◽  
Brine Solution ◽  
Significant Difference ◽  
Muscle Types ◽  
Beef Muscle

The effects of marination on the weight gain, cooking loss and Warner-Bratzler shear force of three beef muscle types, i.e. blade roast (BR), biceps femoris (BF) and semitendinosus (ST) were investigated by treating them in distilled water (as control), brine solution, tamarind juice, tamarind juice plus salt and satay marinade for 180 minutes. The weight gain of ST muscles were significantly higher (P < 0.01) than the BR muscles in brine solution, tamarind juice plus salt and satay marinade, while ST and BF muscles did not differ significantly (P > 0.01) in all the five treatments. For cooking loss, muscle types did not show a significant difference (P > 0.01) in all marinating treatments except for BR and ST muscles in tamarind juice (P = 0.00023). The presence of salt in tamarind juice gave better results in tenderising ST muscles than using tamarind juice alone.

scholarly journals Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

2021 ◽  
Vol 72 (1) ◽  
pp. 2669
Author(s):  
H USTUNER ◽  
S ARDICLI ◽  
O ARSLAN
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Quality Traits ◽  
Beef Quality ◽  
Significant Difference ◽  
Meat Colour ◽  
Water Holding

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

Influence of Electrical Stimulation and Conditioning Periods Upon Hot-Boned Cooked Beef Semitendinosus Roast1

1986 ◽  
Vol 49 (5) ◽  
pp. 355-360 ◽  
Author(s):  
EARL E. RAY ◽  
C. FARRELL ◽  
D. E. HOOD
Keyword(s):  
Electrical Stimulation ◽  
Shear Force ◽  
Hot Water ◽  
Sensory Panel ◽  
Overall Acceptability ◽  
Flavor Intensity ◽  
Conditioning Period ◽  
The Right ◽  
Physical Changes ◽  
Cooking Yield

Forty-eight beef sides from 24- to 36-month-old Holstein and various crosses were used to evaluate the influence of electrical stimulation and conditioning periods upon physical changes, shear force, panel tenderness scores, palatability traits and cooking yield of prerigor and postrigor semitendinosus (ST) muscle roast. The intact ST muscle was excised from the left sides [20] within 30 min postexsanguination and electrically (ES) stimulated (50 v; 5 ms on; 70 ms off; 3 min), while the remaining paired muscles [20] served as controls (NS). In addition, the left side from four carcasses was ES and the right side served as the control (NS). These eight sides were aged for 7 d before removal of the ST muscle. After stimulation, the [40] muscles were placed in a L600 Cryovac® bag and assigned to the following conditioning periods: 0, 1, 2, 3 h and 7 d. The remaining ST muscles [8] were removed from the sides after 7 d of aging. All muscles were cooked in hot water to an internal temperature of 66°C. The 2-h conditioning period yielded beef with the highest moisture and fat content, highest cooking yield and lowest protein level. ES did not have an influence upon physical characteristics of the ST roast, while the 7-d carcass conditioning period caused the least change in length and depth. ES lowered the pH and cooking loss after stimulation, improved the sensory panel tenderness scores and decreased the Instron® shear values of the cooked product. The most tender product was from the 7-d carcasses, while the 7-d excised muscle, and the beef given the 1-h conditioning period were the least tender. There was more variation in tenderness scores for the 8-mm than the 4-mm slices; but the lowest overall acceptability scores (4 mm and 8 mm) was for the 2-h conditioning period, which had low scores for flavor and flavor intensity. This problem could be overcome by adding a seasoning to the roasts before cooking.

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