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.

The impact of two different hormonal growth promotants (HGPs) on the eating quality of feedlot-finished steer carcasses

2019 ◽  
Vol 59 (2) ◽  
pp. 384 ◽  
Author(s):  
D. T. Packer ◽  
G. H. Geesink ◽  
R. Polkinghorne ◽  
J. M. Thompson ◽  
A. J. Ball
Keyword(s):  
Bos Taurus ◽  
Bos Indicus ◽  
Gluteus Medius ◽  
Eating Quality ◽  
Beef Industry ◽  
Muscle Area ◽  
Eye Muscle ◽  
Longissimus Lumborum ◽  
The Impact

The Meat Standards Australia beef-grading model applies a variable adjustment for different cuts of hormonal growth promotant (HGP)-treated carcasses, but does not differentiate between different HGP types. Using 300 non-implanted Bos indicus–Bos taurus composite steers, an experiment was conducted to compare the effects of an oestradiol only (OES) and a combination trenbolone acetate and oestradiol (TBA+OES) implant with non-implanted animals (CON) fed a concentrate ration for 73 days before slaughter, on eating quality of the mm. longissimus lumborum (LL) and gluteus medius (GM) muscles. Sensory and objective LL and GM samples were aged for either 5 or 35 days before freezing at −20°C. Carcass weights from each group were significantly (P &lt; 0.05) different. Corrected for carcass weight, HGP treatment had a significant effect on hump height, ossification score, marble score, P8 fat depth and eye-muscle area. The TBA+OES treatment resulted in significantly (P &lt; 0.05) tougher meat than the OES and CON treatments as assessed by shear force, although this difference was reduced with aging. Sensory scores (tenderness, juiciness, like flavour, overall liking and a composite MQ4 score) confirmed a negative HGP treatment effect, whereby TBA+OES was significantly lower than the CON and OES treatments after 5 days of aging, and these differences were reduced through aging. TBA+OES had a greater impact on sensory scores in the LL when compared to the GM. Both HGP treatments increased calpastatin activity, and the TBA+OES treatment was significantly (P &lt; 0.05) different from the CON and OES treatments. It was concluded that OES and TBA+OES implants have different impacts on meat eating-quality measurements, which could have important implications for the Australian and international beef industry.

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.

Characterization for Staling of Chinese Rolls

2013 ◽  
Vol 798-799 ◽  
pp. 1049-1052
Author(s):  
Dong Jing Zhang ◽  
Yan Xing Zhao ◽  
Wei Yang ◽  
Yao Xu ◽  
Zheng Zhao
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Sensory Quality ◽  
Storage Period ◽  
Enthalpy Change ◽  
Hot Water ◽  
Eating Quality ◽  
C Storage

Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C. A decrease in sensory quality and acceptability of the Chinese rolls was observed with storage. Most of the staling parameters show good correlation. Texture showed the best overall correlation with all other staling parameters.

scholarly journals Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 208 ◽  
Author(s):  
Andrea Garmyn ◽  
Nicholas Hardcastle ◽  
Rod Polkinghorne ◽  
Loni Lucherk ◽  
Mark Miller
Keyword(s):  
Storage Conditions ◽  
Eating Quality ◽  
Negative Effects ◽  
Consumer Evaluations ◽  
Chilled Storage ◽  
Aging Period ◽  
Postmortem Aging ◽  
Longissimus Lumborum

Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 1080 individual consumers, in accordance with the Meat Standards Australia protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Postmortem aging had no effect (P > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined (P < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater (P < 0.05) overall liking and greater (P < 0.05) MQ4 scores than samples aged 70 to 84 days postmortem. These results suggest that longissimus lumborum samples should not be wet-aged longer than 63 days to prevent potential negative eating experiences for consumers; however, altering storage conditions, specifically reducing temperature, could potentially allow for longer chilled storage without such negative effects on flavor and overall liking.

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 Genome-wide identification of cyclin-dependent kinase (CDK) genes affecting adipocyte differentiation in cattle

BMC Genomics ◽  
2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Cuili Pan ◽  
Zhaoxiong Lei ◽  
Shuzhe Wang ◽  
Xingping Wang ◽  
Dawei Wei ◽  
...  
Keyword(s):  
Gene Family ◽  
Expression Analysis ◽  
Adipocyte Differentiation ◽  
Bos Taurus ◽  
Adipogenic Differentiation ◽  
Critical Role ◽  
Bos Indicus ◽  
Specific Expression ◽  
Genome Wide ◽  
A Genome

Abstract Background Cyclin-dependent kinases (CDKs) are protein kinases regulating important cellular processes such as cell cycle and transcription. Many CDK genes also play a critical role during adipogenic differentiation, but the role of CDK gene family in regulating bovine adipocyte differentiation has not been studied. Therefore, the present study aims to characterize the CDK gene family in bovine and study their expression pattern during adipocyte differentiation. Results We performed a genome-wide analysis and identified a number of CDK genes in several bovine species. The CDK genes were classified into 8 subfamilies through phylogenetic analysis. We found that 25 bovine CDK genes were distributed in 16 different chromosomes. Collinearity analysis revealed that the CDK gene family in Bos taurus is homologous with Bos indicus, Hybrid-Bos taurus, Hybrid Bos indicus, Bos grunniens and Bubalus bubalis. Several CDK genes had higher expression levels in preadipocytes than in differentiated adipocytes, as shown by RNA-seq analysis and qPCR, suggesting a role in the growth of emerging lipid droplets. Conclusion In this research, 185 CDK genes were identified and grouped into eight distinct clades in Bovidae, showing extensively homology. Global expression analysis of different bovine tissues and specific expression analysis during adipocytes differentiation revealed CDK4, CDK7, CDK8, CDK9 and CDK14 may be involved in bovine adipocyte differentiation. The results provide a basis for further study to determine the roles of CDK gene family in regulating adipocyte differentiation, which is beneficial for beef quality improvement.

Expression of candidate genes for residual feed intake in tropically adapted Bos taurus and Bos indicus bulls under thermoneutral and heat stress environmental conditions

2021 ◽  
pp. 102998
Author(s):  
Bianca Vilela Pires ◽  
Nedenia Bonvino Stafuzza ◽  
Luara Afonso de Freitas ◽  
Maria Eugênia Zerlotti Mercadante ◽  
Ester Silveira Ramos ◽  
...  
Keyword(s):  
Heat Stress ◽  
Candidate Genes ◽  
Feed Intake ◽  
Environmental Conditions ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Residual Feed Intake

scholarly journals Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 540
Author(s):  
Maddison T. Corlett ◽  
David W. Pethick ◽  
Khama R. Kelman ◽  
Robin H. Jacob ◽  
Graham E. Gardner
Keyword(s):  
Correlation Coefficient ◽  
Storage Period ◽  
Intramuscular Fat ◽  
Consumer Perceptions ◽  
Display Time ◽  
Eye Muscle ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Lamb Growth ◽  
Long Storage

Lamb (n = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on m. longissimus lumborum (loin) and m. semimembranosus (topside), stored for short (5–7 days), medium (33–35 days), and long periods (110–112 days) and a retail display time of up to 4 days. Consumers perceived topside to be less red initially and changed from red to brown more rapidly when stored for the long-storage period (p < 0.01). Whereas, the initial CCS of loin samples were similar across the storage periods (p > 0.05). CCS and the instrument measure oxy/met (reflectance of light at wavelengths 630 nm and 580 nm) had a low correlation coefficient of 0.33 (p < 0.01). The propensity for lamb growth and leanness indicated by sire breeding values for lamb weight, eye muscle depth, eye muscle fat depth, and loin intramuscular fat had varied and inconsistent effects on CCS. Therefore, even the selection on CCS.

scholarly journals Differences in copper and selenium metabolism between Angus (Bos taurus) and Brahman (Bos indicus) cattle

2021 ◽  
Author(s):  
J Ranches ◽  
R Alves ◽  
M Vedovatto ◽  
E Anne Palmer ◽  
P Moriel ◽  
...  
Keyword(s):  
Bos Taurus ◽  
Bos Indicus ◽  
First Trimester ◽  
Beef Cows ◽  
Experimental Unit ◽  
University Of Florida ◽  
Brahman Cattle ◽  
Research And Education ◽  
The University ◽  
Se Status

Abstract A two-year study was conducted at the University of Florida – IFAS, Range Cattle Research and Education Center (Ona, FL) to evaluate differences in the metabolism of Cu and Se of Angus (Bos taurus) and Brahman (Bos indicus) cattle. Thirty-two pregnant beef cows (n = 8 Brahman and 8 Angus/year) were enrolled in the study in the first trimester of gestation. The study consisted of 3 phases: (1) restriction (d 0 to d 90); (2) supplementation (d 91 to 150), and (3) calving. During all 3 phases, cows were individually fed and housed in partially covered drylot pens. During the restriction and supplementation phases cows were provided a 1.5 kg/d of a grain-based concentrate supplement, which was fortified with flowers of S (50 g of supplemental S/cow daily; restriction phase) or Cu and Se (100 and 3 mg/d of Cu and Se, respectively; supplementation phase). Blood and liver samples were collected from all cows on 30 d intervals and from both cows and calves within 24 h of calving. Colostrum and milk samples were collected at calving and 7 d after birth. All data were analyzed using the MIXED procedure of SAS, where cow and calf were the experimental unit. During the restriction phase, a breed × day effect (P = 0.03) was observed where Brahman had greater liver Cu concentration than Angus cows in all sampling days. For liver Se concentration, a tendency (P = 0.07) for a breed effect was observed where Angus cows tended to have greater liver Se concentration than Brahman. During the supplementation phase, breed (P &lt; 0.001) and day (P &lt; 0.01) effects were observed, where Brahman cows had greater liver Cu concentration than Angus. For liver Se concentration, a day effect (P &lt; 0.001) was observed, where liver Se concentration increased (P &lt; 0.001) from d 90 to 120 and remained unchanged (P = 0.86) until d 150. At calving no effects of breed (P = 0.34) were observed for liver Cu concentration of cows, however, Brahman calves tended (P = 0.09) to have greater liver Cu concentration than Angus calves. For Se liver concentration at calving, Angus cows tended (P = 0.07) to have greater liver Se concentration than Brahman cows, however no breed differences (P = 0.70) were observed for liver Se concentration of calves at birth. In summary substantial differences in multiple indicators of Cu and Se status were observed between Angus and Brahman cattle, implying that Angus and Brahman cattle possibly have different mechanisms to maintain adequate Cu and Se status.

CRC 'Regional Combinations' project — effects of genetics and growth paths on beef production and meat quality: experimental design, methods and measurements.

2005 ◽  
Vol 45 (8) ◽  
pp. 959 ◽  
Author(s):  
W. A. McKiernan ◽  
J. F. Wilkins ◽  
S. A. Barwick ◽  
G. D. Tudor ◽  
B. L. McIntyre ◽  
...  
Keyword(s):  
Meat Quality ◽  
Bos Taurus ◽  
Experimental Designs ◽  
Research Centre ◽  
Eating Quality ◽  
Beef Production ◽  
Cooperative Research ◽  
Beef Quality ◽  
Genetic Potential ◽  
And Storage

As a component of the second term of the Cooperative Research Centre (CRC) for Cattle and Beef Quality, a project to further test and validate the effects of varying nutritional growth paths pre-finishing and slaughter on cattle of varying genetic potential for meat yield and eating quality was designed and implemented. This project, ‘Regional Combinations’, was a multi-site experiment, using Bos taurus cattle generated at 4 locations across southern Australia. The design of imposing different growth paths between weaning and finishing on cattle with specific genetic potential is common across sites. Treatment and interaction effects on beef production and meat quality were examined within and across sites. This paper describes the experimental designs, generation of experimental cattle at the various sites and the measurements, collection and storage of the data for multi-site analyses.

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