scholarly journals Influence of Postmortem Aging and Storage Conditions on Tenderness of Grain and Grass Finished Bison Striploin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. K. Janssen ◽  
K. M. Cammack ◽  
J. K. Grubbs ◽  
K. R. Underwood ◽  
J. Hansen ◽  
...  
Keyword(s):  
Repeated Measures ◽  
Shear Force ◽  
Frozen Storage ◽  
Covariance Structure ◽  
Storage Conditions ◽  
Meat Tenderness ◽  
Internal Temperature ◽  
Postmortem Aging ◽  
Average Shear ◽  
Force Data

ObjectivesThe objectives of this study were to: 1) compare the influence of postmortem aging on tenderness of striploin steaks from grain- and grass-finished bison, and 2) compare the influence of freezing on tenderness of striploin steaks from grain- and grass-finished bison.Materials and MethodsBison heifers were randomly assigned to finishing treatments: Grain-finished (n = 30, backgrounded on pasture and finished for 130 d with ad libitum access to grass hay, alfalfa and a corn and dry distiller’s grain concentrate prior to slaughter) or Grass-finished (n = 30, remained on pasture until slaughter). Heifers were slaughtered at approximately 28 mo of age, and striploins were removed from both sides of the carcass posterior to the 12th rib separation and fabricated into 2.54-cm steaks. One steak was removed from each striploin (n = 60), vacuum packaged and stored fresh for 14 d at 4°C. Four additional steaks were fabricated from each striploin, aged for 4,7,14, or 21 d, vacuum packaged, and frozen for approximately 3 mo. Warner-Bratzler Shear Force (WBSF) was utilized to determine objective tenderness. Frozen steaks were thawed at 4°C for 24 h before cooking. All steaks were weighed prior to cooking to an internal temperature of 71°C. Internal temperature was monitored using a digital thermometer placed near the geometric center of each steak. After cooking, all steaks were reweighed to determine cook loss and cooled to room temperature (20°C). Five to six 1.27-cm cores were removed from each steak and sheared once perpendicular to the muscle fiber orientation and peak force was recorded. A texture analyzer with a Warner-Bratzler attachment was used to assess instrumental tenderness. An average shear force value was then calculated for each steak. For Objective 1, cook loss and shear force data were analyzed as repeated measures using the ante-dependence covariance structure in the MIXED procedure of SAS (SAS Inst. Inc., Cary, NC) for effects of finishing treatment, aging, and their interaction; peak temperature was included as a covariate. For Objective 2, shear force data were analyzed for the effects of finishing treatment, storage treatment and their interaction using the GLM procedure of SAS. For both objectives, the interaction was not significant and omitted from the final model. Separation of least-squares main effect means was performed using LSD with a Tukey’s adjustment and assuming a level of 0.05.ResultsSteaks from grain finished bison heifers had tendency to be more tender (P = 0.0552) and had less cook loss (P < 0.0001) than steaks from grass finished heifers. Tenderness of all steaks improved (P < 0.0001) with postmortem aging. Aging time also influenced cook loss (P = 0.0199). Cook loss was greater (P = 0.0133) at Day 4 than Day 7 and tended to be greater (P = 0.0561) at Day 4 than Day 21. Frozen storage improved tenderness (P < 0.0001) and increased cook loss (P < 0.0001) of bison steaks compared to fresh storage.ConclusionCollectively this data indicates postmortem aging, storage conditions, and finishing systems influence meat tenderness of bison striploin steaks. Grain-finishing resulted in reduced cook loss and tended to improved tenderness of bison steaks compared to grass-finishing. Additionally, holding bison steaks in frozen storage improved tenderness, but also increased cook loss.

scholarly journals Influence of Post-Harvest Circulatory Rinse on Tenderness and Objective Color of Cow Striploin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Hite ◽  
J. K. Grubbs ◽  
A. D. Blair ◽  
K. R. Underwood
Keyword(s):  
Carotid Artery ◽  
Shear Force ◽  
Statistical Significance ◽  
Circulatory System ◽  
Repeated Measure ◽  
Control Treatment ◽  
Isotonic Solution ◽  
Internal Temperature ◽  
Post Harvest ◽  
Postmortem Aging

ObjectivesWhole muscle cuts from cows are often less tender than cuts from young fed beef due to increased collagen cross-linking associated with animal age. The injection of a rinse solution through the carotid artery following exsanguination has been shown to improve tenderness. The objective of this study was to compare the effect of a post-harvest rinse of an isotonic solution through the circulatory system on tenderness of steaks from cows.Materials and MethodsCows (n = 28) were randomly assigned to carcass treatments. The carcass treatments consisted of non-rinsed control (n = 14) and a rinsed (n = 14) treatment, where a chilled isotonic solution (MPSC, Inc., St. Paul, MN) was rinsed through the carotid artery and veins following exsanguination. The isotonic solution consisted of water, glucose, maltose and phosphates. Both control and rinsed treatments were electrically stimulated. At 2 d postmortem, strip loins were removed from one side of each carcass. Strip loins were fabricated into 2.54 cm steaks at 3 d postmortem and objective color measurements (L*, a* and b*) were recorded on a single steak after a 30-min bloom period. Steaks were vacuum packaged and aged at 4°C for 7, 14, and 21 d. Following aging, steaks were frozen (–20°C) for future analysis. Warner-Bratzler Shear Force (WBSF) was used to measure tenderness. Frozen steaks were thawed at 4°C for 24 h before cooking. Internal temperature was monitored on all steaks using a digital thermometer that was placed in the center of each steak. Steaks were cooked on an electric clamshell grill to an internal temperature of 71°C. Peak cook temperature was recorded for each steak. Following cooking, steaks were cooled at 4°C and allowed to equilibrate to room temperature (20°C). Six cores (1.27 cm) were removed from each steak and sheared perpendicular to the muscle fiber orientation. The peak force was recorded for each core and the average calculated for each steak. Data were analyzed using the MIXED procedure of SAS (SAS Inst. Inc., Cary, NC). Shear force data were analyzed as a repeated measure with time and treatment as fixed variables. Color data were analyzed as a completely randomized design using treatment as the fixed variable. Statistical significance was considered at an α of P < 0.05 and trends at 0.05 ≤ P < 0.10.ResultsThere was no interaction (P = 0.6068) between treatment and postmortem aging day. Steaks from the rinsed treatment were more tender (P = 0.0005), than steaks in the control treatment (3.51 ± 0.168 kg vs. 4.41 ± 0.174 kg, respectively). Postmortem aging influenced (P = 0.0310) tenderness. Steaks aged 7 d were less tender (P = 0.0087) than steaks aged for 21 d (4.18 ± 0.155 kg vs. 3.72 ± 0.156 kg, respectively), while 14 d steaks did not differ (P > 0.05) from those aged 7 or 21 d. Objective color was not impacted by rinse treatment (P > 0.05).ConclusionThese data suggest that the application of a post-harvest rinse with an isotonic solution through the circulatory system improves the tenderness of cow steaks but does not influence objective color.

The influence of chilling rate and fat cover on beef quality

2001 ◽  
Vol 81 (3) ◽  
pp. 321-330 ◽  
Author(s):  
J. L. Aalhus ◽  
J. A. M. Janz ◽  
A. K. W. Tong ◽  
S. D. M. Jones ◽  
W. M. Robertson
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Backfat Thickness ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Wide Range ◽  
Average Shear ◽  
Longissimus Lumborum

The economic advantages of rapid carcass chilling include reduced cooling time, increased carcass processing rate, and decreased shrink and drip losses; however, it may also reduce subsequent meat tenderness, especially in lean carcasses. The present study examined the effects of blast chilling and electrical stimulation on quality of longissimus lumborum (LL) and semimembranosus muscles from carcasses with a wide range in backfat thickness (0 to 69 mm). Despite promoting a wide range in postmortem pH and temperature decline, backfat thickness had a limited effect on meat quality. There was a decrease in the proportion of carcasses with very high (>35 N cm–2) shear values and a tendency (P = 0.12) for the average shear force to decrease in the LL as backfat depth increased. Unexpectedly, leaner carcasses had less shrink loss than fatter carcasses under blast chill conditions. While blast chilling resulted in slightly darker, tougher meat, electrical stimulation was able to reduce these effects. Neither early postmortem pH nor temperature at 10 h was clearly associated with a pattern in shear force, although high pH10 was associated with tough steaks. Blast chilling in combination with electrical stimulation can be recommended to industry as a means to reduce chilling times and shrink losses while producing meat quality that is as good as, or slightly superior to conventionally cooled carcasses. Key words: Beef quality, blast chilling, electrical stimulation, fat thickness

Power of Modified Brown-Forsythe and Mixed-Model Approaches in Split-Plot Designs

Methodology ◽  
2017 ◽  
Vol 13 (1) ◽  
pp. 9-22 ◽  
Author(s):  
Pablo Livacic-Rojas ◽  
Guillermo Vallejo ◽  
Paula Fernández ◽  
Ellián Tuero-Herrero
Keyword(s):  
Repeated Measures ◽  
Statistical Power ◽  
Mixed Model ◽  
Covariance Structure ◽  
Simulation Method ◽  
Future Research ◽  
Repeated Measures Design ◽  
Fixed And Random Effects ◽  
Split Plot ◽  
High Level

Abstract. Low precision of the inferences of data analyzed with univariate or multivariate models of the Analysis of Variance (ANOVA) in repeated-measures design is associated to the absence of normality distribution of data, nonspherical covariance structures and free variation of the variance and covariance, the lack of knowledge of the error structure underlying the data, and the wrong choice of covariance structure from different selectors. In this study, levels of statistical power presented the Modified Brown Forsythe (MBF) and two procedures with the Mixed-Model Approaches (the Akaike’s Criterion, the Correctly Identified Model [CIM]) are compared. The data were analyzed using Monte Carlo simulation method with the statistical package SAS 9.2, a split-plot design, and considering six manipulated variables. The results show that the procedures exhibit high statistical power levels for within and interactional effects, and moderate and low levels for the between-groups effects under the different conditions analyzed. For the latter, only the Modified Brown Forsythe shows high level of power mainly for groups with 30 cases and Unstructured (UN) and Autoregressive Heterogeneity (ARH) matrices. For this reason, we recommend using this procedure since it exhibits higher levels of power for all effects and does not require a matrix type that underlies the structure of the data. Future research needs to be done in order to compare the power with corrected selectors using single-level and multilevel designs for fixed and random effects.

The potential mediation of nitric oxide in the activation of mitochondrion-dependent apoptosis and yak meat tenderness during postmortem aging

2021 ◽  
pp. 101131
Author(s):  
Lin Lin Wang ◽  
Rong sheng Du ◽  
Jian Li ◽  
Zi Jian Cai ◽  
Ling Han ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Meat Tenderness ◽  
Postmortem Aging

scholarly journals Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1405
Author(s):  
Nima Hematyar ◽  
Jan Mraz ◽  
Vlastimil Stejskal ◽  
Sabine Sampels ◽  
Zuzana Linhartová ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Sodium Dodecyl ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Protein Carbonyls ◽  
Main Concern ◽  
Refrigerated Storage ◽  
Eurasian Perch ◽  
Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Evaluation of a novel threonine source for nursery pig diets

2020 ◽  
Vol 4 (4) ◽  
Author(s):  
Dalton Humphrey ◽  
Spenser Becker ◽  
Jason Lee ◽  
Keith Haydon ◽  
Laura Greiner
Keyword(s):  
Repeated Measures ◽  
Fixed Effects ◽  
Average Daily Gain ◽  
Covariance Structure ◽  
Treatment Phase ◽  
Positive Control ◽  
Negative Control ◽  
Feed Ratio ◽  
Experimental Unit ◽  
Nursery Pigs

Abstract Four hundred and eighty (PIC 337 X 1050, PIC Genus, Hendersonville, TN) pigs were used to evaluate a novel threonine source (ThrPro, CJ America Bio, Fort Dodge, IA) for nursery pigs from approximately 7 to 20 kg body weight (BW). After weaning, pigs were sorted by sex and fed a common diet for 1 wk. Upon completion of the first week, pigs were sorted into randomized complete blocks, equalized by weight, within 16 replications. Pigs were allocated to one of three dietary treatments: positive control (POS)—standard ileal digestible threonine-to-lysine ratio (SID; Thr:Lys) 0.60, negative control (NEG)—SID Thr:Lys ≤0.46, and alternative Thr source (TEST)—SID Thr:Lys 0.60. The alternative Thr source included fermentative biomass and was assumed to contain 75% Thr and a digestibility coefficient of 100% based on the manufacturer’s specifications. All other nutrients met or exceeded the NRC recommendations. Growth and intake data were analyzed as repeated measures with a compound symmetry covariance structure using the MIXED procedure in SAS 9.4 (SAS Institute Inc., Cary, NC) with pen as the experimental unit. Treatment, phase, the interaction between treatment and phase, and block were included as fixed effects in the model. Differences in total removals were tested using Fisher’s Exact Test of PROC FREQ. Results were considered significant at P ≤ 0.05 and considered a trend at P &gt; 0.05 and P ≤ 0.10. During the first 14 d, pigs fed TEST had decreased gain-to-feed ratio (G:F; 0.77 vs. 0.80, P = 0.022) compared to POS and increased G:F (0.77 vs. 0.73, P &lt; 0.001) compared to NEG. Over days 14–28, pigs fed TEST had similar G:F (0.71 vs. 0.70, P = 0.112) compared to POS and increased G:F (0.71 vs. 0.63, P &lt; 0.001) compared to NEG. Overall (days 0–28), pigs fed TEST had similar average daily gain (ADG; 0.47 vs. 0.47 kg/d, P = 0.982) and G:F (0.76 vs. 0.74, P = 0.395) compared to POS and increased ADG (0.47 vs. 0.43 kg/d, P &lt; 0.001) and G:F (0.76 vs. 0.67, P &lt; 0.001) compared to NEG. The average daily feed intake was not significantly different across treatments for the entirety of the study. In conclusion, the replacement of crystalline L-Thr with a novel Thr source resulted in similar growth performance in nursery pigs from approximately 7 to 20 kg.

Exercise in the heat is limited by a critical internal temperature

2000 ◽  
Vol 89 (2) ◽  
pp. 799-806 ◽  
Author(s):  
T. J. Walters ◽  
K. L. Ryan ◽  
L. M. Tate ◽  
P. A. Mason
Keyword(s):  
Repeated Measures ◽  
Initial Temperature ◽  
Significant Negative Correlation ◽  
Time To Exhaustion ◽  
Internal Temperature ◽  
Sprague Dawley ◽  
Repeated Measures Design ◽  
Sprague Dawley Rats ◽  
Run Time ◽  
Exertional Heat Stress

We examined whether fatigue during exertional heat stress occurred at a critical internal temperature independent of the initial temperature at the start of exercise. Microwaves (2.1 GHz; 100 mW/cm2) were used to rapidly (3–8 min) heat rats before treadmill exercise to exhaustion. In a repeated-measures design, food-restricted male Sprague-Dawley rats ( n = 11) were preheated to three levels (low, medium, and high). In addition, two sham exposures, Sham 1 and Sham 2, were administered at the beginning and end of the study, respectively. At the initiation of exercise, hypothalamic (Thyp) and rectal (Trec) temperatures ranged from 39.0°C to 42.8°C (Thyp) and 42.1°C (Trec). The treadmill speed was 17 m/min (8° grade), and the ambient temperature during exercise was 35°C. Each treatment was separated by 3 wk. Run time to exhaustion was significantly reduced after preheating. There was a significant negative correlation between run time and initial Thyp and Trec ( r = 0.73 and 0.74, respectively). The temperatures at exhaustion were not significantly different across treatments, with a range of 41.9–42.2°C (Thyp) and 42.2–42.5°C (Trec). There were no significant differences in run time in the sham runs administered at the start and end of the investigation. No rats died as a result of exposure to any of the treatments, and body weight the day after each treatment was unaffected. These results support the concept that a critical temperature exists that limits exercise in the heat.

Testing of multivariate repeated measures data with block exchangeable covariance structure

Test ◽  
2017 ◽  
Vol 27 (2) ◽  
pp. 360-378 ◽  
Author(s):  
Ivan Žežula ◽  
Daniel Klein ◽  
Anuradha Roy
Keyword(s):  
Repeated Measures ◽  
Covariance Structure ◽  
Repeated Measures Data

scholarly journals Effects of Low-Stress Weaning on Calf Growth Performance and Carcass Characteristics

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. Gubbels ◽  
R. R. Salverson ◽  
K. M. Cammack ◽  
J. K. Grubbs ◽  
K. R. Underwood ◽  
...  
Keyword(s):  
Growth Performance ◽  
Repeated Measures ◽  
Covariance Structure ◽  
Carcass Characteristics ◽  
Marbling Score ◽  
Time Period ◽  
Body Weights ◽  
Haptoglobin Concentration ◽  
Wire Fence ◽  
Α Level

ObjectivesThe objective of this study was to compare the influence of two low stress weaning methods with conventional weaning on post-weaning performance and carcass characteristics of beef steers.Materials and MethodsAngus × Simmental crossbred steer calves (n = 90) from a single source were stratified by body weight and dam age into three groups; one treatment was randomly assigned to each group: ABRUPT (calves isolated from dams on the day of weaning), FENCE (calves separated from dams via a barbed wire fence for 7 d prior to completely weaning), and NOSE (nose-flap inserted and calves remained with dams for 7 d prior to completely weaning). At d +7 post-weaning calves were transported to a commercial feedlot where they received standard step-up and finishing rations typical for a Northern Plains feedlot. To understand the influence of each weaning method on haptoglobin (an acute-phase protein), blood samples were collected via coccygeal venipuncture at d –7 (PreTreat), 0 (Weaning), and +7 (PostWean) from a subsample of calves (n = 10 per treatment) and analyzed using a bovine haptoglobin ELISA kit. Body weights (BW) were recorded on study d –34 (PreWean), –7 (PreTreat), 0 (Weaning), 7 (PostWean), 32 (Receiving), 175 (Ultrasound), and 253 (Final) and average daily gains (ADG) were calculated between each time period. On d 175 post-weaning BW were recorded, and ultrasound fat thickness and intramuscular fat were determined and utilized to project marketing dates. Carcass measurements were recorded at the time of harvest and included hot carcass weight, 12th rib backfat, ribeye area, USDA Yield Grade and Quality Grade, and marbling score. Haptoglobin, BW, and ADG data were analyzed as repeated measures using the ante-dependence covariance structure in the MIXED procedure of SAS (SAS Inst. Inc., Cary, NC) for effects of weaning treatment, day, and their interaction; birth weight was included as a covariate for ADG and BW. Carcass traits were analyzed for the effect of weaning treatment using the MIXED procedure. Separation of least-squares means was performed using LSD with a Tukey’s adjustment and assuming an α level of 0.05.ResultsWeaning method interacted (P < 0.0001) with time period for ADG and BW. Calf BW increased in all treatments until the PostWean period, wherein BW decreased (P < 0.0001) in ABRUPT and NOSE and was maintained (P > 0.05) in FENCE. From the Receiving to Final time periods BW increased similarly (P > 0.05) for all treatments. Calf ADG was greater (P < 0.01) in calves in the NOSE treatment at Weaning than ABRUPT or FENCE. In the PostWean period, the FENCE calves had ADG that was not different (P > 0.05) than zero but was greater (P < 0.0001) than the negative ADG of ABRUPT and NOSE calves. During the Receiving period ADG was greater (P < 0.05) for ABRUPT compared to NOSE and FENCE. Time influenced (P < 0.001) haptoglobin concentration. No difference in haptoglobin was observed between the PreTreat and Weaning or PostWean periods; however, haptoglobin concentration was greater (P < 0.001) at PostWean compared to Weaning. Weaning method did not influence (P > 0.05) carcass measurements.ConclusionCollectively these data suggest low stress weaning methods do not significantly improve post-weaning growth performance or carcass merit compared to calves weaned using conventional methods.

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