scholarly journals Length of exposure to high post-rigor temperatures affects the tenderisation of the beef M. longissmus dorsi

2008 ◽  
Vol 48 (11) ◽  
pp. 1442 ◽  
Author(s):  
K. L. Thomson ◽  
G. E. Gardner ◽  
N. Simmons ◽  
J. M. Thompson
Keyword(s):  
Shear Force ◽  
Proteolytic Enzymes ◽  
Temperature Treatment ◽  
High Ionic Strength ◽  
Rapid Decline ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Control Groups ◽  
Exposure Experiment ◽  
Initial Acceleration

This experiment examined the effect of length of exposure of bovine M. longissmus dorsi to high temperatures (37°C) on proteolytic activity during post-mortem aging and subsequent meat tenderness. To avoid confounding between pH decline and incubation treatments, the experiment was conducted on post-rigor meat (pH < 5.6), which had entered rigor at 15°C. This meat was first incubated at 15°C until rigor (pH < 5.6), whereupon samples were then reheated and maintained at 37°C for 0, 1 or 3 h. Following incubation, samples were aged at 1°C for 1–21 days. Control groups were incubated at either 15 or 37°C until pH < 5.6, followed by aging at 1°C. High rigor temperatures accelerated post-mortem proteolysis early in the post-mortem period, as indicated by a rapid decline in shear force (P < 0.01), but post-mortem aging ceased at about day 3 post-mortem and the high rigor temperature treatment was ultimately 30% tougher at day 21 post-mortem (P < 0.01). The process of reheating samples from 15 to 37°C had minimal effect on tenderness levels, but was associated with a slight increase in proteolysis, identified by myofibril length, and was associated with an increase in cook loss percentage (P < 0.05). Shear force in the length of exposure experiment was affected by an incubation time × post-mortem aging interaction (P < 0.01). This indicated an initial acceleration of post-mortem aging with increased length of exposure, but also a reduction in the ultimate tenderness of product after extended post-mortem aging. This was presumably due to the loss of proteolytic enzyme activity caused by the instability of proteolytic enzymes at high ionic strength conditions such as those present in post-mortem muscle.

scholarly journals Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging

2012 ◽  
Vol 30 (No. 3) ◽  
pp. 195-205 ◽  
Author(s):  
G.-Y. Xiong ◽  
L.-L. Zhang ◽  
W. Zhang ◽  
J. Wu
Keyword(s):  
Group Treatment ◽  
Proteolytic Enzyme ◽  
Shear Force ◽  
Enzyme Inhibitors ◽  
Proteolytic Enzymes ◽  
Treated Group ◽  
Cooking Loss ◽  
Potential Contribution ◽  
Meat Tenderness ◽  
Endogenous Proteases

The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was evaluated using various specific inhibitors. Freshly obtained breast muscles of culled hens, from the 6 groups investigated were treated with different proteolytic enzyme inhibitors and/or ultrasonics, group was treated with different methods, and then stored at 4&deg;C for 0, 1, 3, and 7 days. Shear force decreased by 1.19 kg, and shear force and cooking loss were reduced by 0.69&nbsp;kg and 4.27%, respectively, in the incorporated group treatment. The calpastatin activity was affected by all treatments except in the Z-DEVD-fmk-treated group, caspase-3 activity decreased in Z-DEVD-fmk-treated group. Therefore, the results suggest that ultrasonics and endogenous proteases contributed to muscle degradation, thereby improving hen meat tenderness and decreasing the cooking loss. Thus muscle degradation, tenderness, and water-retaining properties of hens were improved by a combination of ultrasound and exogenous proteolytic enzyme inhibitors. &nbsp;

scholarly journals Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate1

2017 ◽  
Vol 1 (3) ◽  
pp. 304-310
Author(s):  
E. J. McCoy ◽  
T. G. O'Quinn ◽  
E. F. Schwandt ◽  
C. D. Reinhardt ◽  
D. U. Thomson
Keyword(s):  
Liver Abscess ◽  
Shear Force ◽  
Sensory Attributes ◽  
Feedlot Cattle ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Randomized Design ◽  
Quality Grade ◽  
Strip Loin ◽  
Treatment Structure

Abstract Strip loin steaks (n = 119) were used to evaluate the association between liver abscess severity and USDA quality grade and meat tenderness and sensory attributes of steaks from finished feedlot cattle. Steaks were used in a 3 × 2 factorial treatment structure using a completely randomized design and were collected at a commercial abattoir located in northwest Texas. All cattle were sourced from a single feedlot and fed a common diet that did not include tylosin phosphate. Treatments were USDA quality grades of Select (SEL) and Low Choice (LC) and liver abscess scores of normal (NORM; healthy liver, no abscesses), mild (M; 1 abscess less than 2 cm in diameter to 4 abscesses less than 4 cm in diameter), and severe (SV; 1 abscess greater than 4 cm in diameter or greater than 4 small abscesses). All steak samples were collected on the same day, approximately 36-h post-mortem and were cut from the left side of the carcass at the 13th rib by a trained abattoir employee. Steaks were vacuum-packaged, and aged at 3 ± 1°C for 14-d post-mortem. Warner-Bratzler Shear Force (WBSF) and Slice Shear Force (SSF) analyses were conducted and cook-loss percentage was measured. A trained sensory panel analyzed samples for juiciness, tenderness, and flavor attributes. There were no differences among liver abscess scores for WBSF or SSF (P &gt; 0.52). Warner-Bratzler Shear Force was lower for LC-SV than SEL-SV (P = 0.04). Sensory attributes of initial and sustained juiciness, and overall tenderness were all greater for LC than for SEL steaks (P &lt; 0.04) and connective tissue amount was less for LC steaks when compared to SEL (P = 0.03). Liver abscess score had no effect on any sensory attributes (P &gt; 0.70); however, there was an interaction between quality grade and liver score for myofibillar tenderness (P = 0.03). Within LC steaks, liver abscess score had no effect on myofibrillar tenderness (P &gt; 0.05), however, in SEL steaks, M steaks were more tender than SV steaks (P &lt; 0.03). These results indicate that within quality grades, meat tenderness or sensory attributes were not influenced by liver abscess score but that mild liver abscesses may affect the myofibrillar tenderness of SEL steaks.

Effect of growth rate on tenderness development and final tenderness of meat from Friesian calves

2002 ◽  
Vol 74 (2) ◽  
pp. 253-264 ◽  
Author(s):  
M. Therkildsen ◽  
L. Melchior Larsen ◽  
H. G. Bang ◽  
M. Vestergaard
Keyword(s):  
Growth Rate ◽  
Shear Force ◽  
High Growth ◽  
High Growth Rate ◽  
Eating Quality ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Moderate Growth ◽  
Fragmentation Index ◽  
Calpain System

AbstractThe present study was conducted to determine the effect of growth rate of calves on the activity of the calpain system post mortem, post mortem desmin degradation, myofibrillar fragmentation index and meat tenderness of m. longissimus lumborum (LL) and m. supraspinatus (SS). Twenty-four Friesian heifer calves were allocated to two treatment groups: MM and HH. The MM calves were given food to achieve a moderate growth rate (678 g/day from 5 days of age to 90 kg body weight (BW) (period I) and 770 g/day from 90 kg BW to slaughter at 250 kg BW (period II)) and the HH calves were given food to achieve a high growth rate (period I: 895 g/day and period II: 1204 g/day). The myofibril fragmentation index (MFI), desmin degradation and the activity of µ-calpain, m-calpain and calpastatin were measured in LL and SS at slaughter, and 1 and 7 days post mortem. Shear force was measured in LL and SS after 1 and 7 days of ageing and a sensory panel evaluated the eating quality of the loin aged 7 days. MFI (P < 0·01) and tenderness (P < 0·01) were higher and shear force was lower (P < 0·001) in meat from HH calves compared with meat from MM calves. However, growth rate did not affect the activity of µ-calpain, m-calpain or calpastatin or the degradation pattern of desmin at any time post mortem. Besides growth rate and MFI at day 7 post mortem, which both correlated positively with meat tenderness (P < 0·001 and P < 0·01, respectively), fibre type traits and DNA or RNA concentrations were not generally related to final tenderness. Thus, it was concluded that increased growth rate of calves before slaughter increased the ease of fragmentation (MFI) of the meat and improved the tenderness but these findings could not be related to any changes in the activity of the calpain system.

scholarly journals Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current

1996 ◽  
Vol 5 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Petri A. Papinaho ◽  
Daniel L. Fletcher
Keyword(s):  
Shear Force ◽  
Geographical Area ◽  
Electrical Current ◽  
Cooking Loss ◽  
Processing Plant ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Breast Meat ◽  
Potential Market ◽  
Broiler Breast

Experiments were conducted to determine the relationships between deboning time and broiler breast meat quality, as determined by objective meat tenderness, pH, color and cooking loss. All birds were processed in a European commercial processing plant using a high current, constant voltage stunning system and air chilling. According to a modified Mitscherlich response equation, pH values reached their ultimate value by 5.77 h post-mortem, with an asymptotic 95 % confidence interval of 5.72 h-5.81 h post-mortem. The shear force data, which were analyzed using a logistic model, suggested that broiler breast fillets should be aged intact on the carcass for 10.58 h, 5.94 h or 2.28 h to guarantee that over 95 % of the fillets reach Allo-Kramer shear forces of 8.0, 9.0 or 11.0 kg/g, respectively. Since acceptable meat tenderness values vary with country, geographical area, or consumer groups, acceptable ranges should be determined according to potential market demands. No relationships between deboning time and fresh meat color or cooking loss was found.

scholarly journals Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

2014 ◽  
Vol 54 (4) ◽  
pp. 414 ◽  
Author(s):  
Y. H. B. Kim ◽  
M. Kerr ◽  
G. Geesink ◽  
R. D. Warner
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Protein Denaturation ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Quality Traits ◽  
Meat Tenderness ◽  
Negative Effects ◽  
Meat Quality Traits

This study evaluated effects of high pre-rigor temperature and duration and suspension of lamb sides on quality traits and protein denaturation in two muscles [semimembranosus (SM) and longissimus thoracis et lumborum (LTL)]. Twenty-four lamb carcasses, within each of 3 slaughter days, were used to assign eight carcasses to one of four pre-rigor temperature treatments: chilled at 2°C directly after slaughter, or held at 37°C in water for 1.5, 3.0 or 4.5 h before transfer to a 2°C chiller. At ~15 min post slaughter, one side of each carcass was suspended from the Achilles tendon, whereas the other side was suspended by the aitch bone and the leg tied down to the ribs. The sides subjected to aitch bone hanging had an increased sarcomere length in the SM, but decreased sarcomere length in the LTL. For the LTL, the time of exposure to high pre-rigor temperature had a significant effect on measures of protein denaturation and related meat quality traits such as purge and colour, although tenderness (shear force) after 2 days of aging was not affected. For the SM, the high temperature treatment also resulted in increase in measures of protein denaturation and thus negatively influenced meat quality traits such as purge, colour and shear force after aging. However, these effects on purge and shear force in the SM were significantly mitigated by the aitchbone hanging treatment. The results of the present experiment indicate that pre-rigor aitchbone hanging of muscles can counteract the negative effects of high pre-rigor temperature on both water loss and meat tenderness.

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

2013 ◽  
Vol 93 (3) ◽  
pp. 321-328 ◽  
Author(s):  
Jia-Chun Tian ◽  
Ling Han ◽  
Qun-Li Yu ◽  
Xi-Xiong Shi ◽  
Wen-Ting Wang
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Texture Profile ◽  
Longissimus Dorsi Muscle ◽  
Meat Tenderization ◽  
Water Holding

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

scholarly journals Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 181
Author(s):  
Carlos Álvarez ◽  
Leonard Koolman ◽  
Michael Whelan ◽  
Aidan Moloney
Keyword(s):  
Quality Trait ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Subsequent Aging ◽  
Factors Affecting ◽  
Aging Period ◽  
Sheep Meat ◽  
The Impact ◽  
Microbial Status

Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.

scholarly journals The effect of extended post-mortem ageing on the Warner–Brazler shear force of longissimus thoracis from beef heifers from two sire breeds, slaughtered at 20 or 25 mo of age

2020 ◽  
Author(s):  
A.P. Moloney ◽  
B. Picard ◽  
L. Moran
Keyword(s):  
Chemical Analysis ◽  
Consumer Satisfaction ◽  
Shear Force ◽  
Muscle Fibres ◽  
Type I ◽  
Post Mortem ◽  
Beef Heifers ◽  
Holstein Friesian ◽  
Main Effects ◽  
Sire Breed

The effects on tenderness of extended ageing of longissimus thoracis (LT, striploin) muscle that differed in structure and composition were examined. Spring-born Angus × Holstein-Friesian heifers (n = 48) and Belgian Blue × Holstein-Friesian heifers (n = 48) were slaughtered, within sire breed, at 20 or 25 mo of age. Approximately 48 h post-mortem, LT steaks (2.5 cm) were removed, and either stored at −20°C for chemical analysis or vacuum-packed, stored at 2°C for 7, 14 or 28 d post-mortem and then at −20°C pending Warner–Bratzler shear force (WBSF) analysis. Muscle from Angus-sired heifers had higher (P < 0.001) intramuscular fat (IMF) concentration, lower (P < 0.001) proportion of type IIX muscle fibres and higher (P < 0.001) proportion of type IIA and type I muscle fibres compared to muscle from Belgian Blue-sired heifers. Collagen characteristics did not differ between sire breeds. Later slaughter increased (P < 0.001) IMF concentration and decreased (P < 0.001) total and insoluble concentrations and collagen solubility. There were no interactions between the main effects for WBSF and no difference between sire breeds. Later slaughter and increasing the duration of ageing decreased (P < 0.05) WBSF. Based on threshold WBSF values in the literature, all samples would be considered tender (<39 N) after 7 d ageing. Untrained consumers are likely to detect the decrease in WBSF from 7 to 14 d ageing but not due to further ageing. Within the production system examined and based on WBSF data, extending LT ageing to 28 d is not necessary to ensure consumer satisfaction.

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