scholarly journals Electrical stimulator voltage settings minimally influences beef longissimus muscle tenderness

2021 ◽  
Author(s):  
Travis S Arp ◽  
Emily Rice ◽  
Dale R Woerner ◽  
Kenichi Kathoh ◽  
Gary Smith ◽  
...  
Keyword(s):  
Shear Force ◽  
Low Voltage ◽  
Carcass Quality ◽  
Longissimus Muscle ◽  
Beef Processing ◽  
Beef Carcasses ◽  
Muscle Tenderness ◽  
Muscle Ph ◽  
Processing Plants ◽  
Electrical Stimulator

The objective of the current study was to evaluate the effect of differing electrical stimulation (ES) voltage levels on beef longissimus muscle (LM) tenderness, postmortem temperature, and pH decline, and carcass quality. Beef carcasses from three commercial beef processing plants (A, B, C) were exposed to three varying voltage levels: 1) control (no ES) 2) high ES (60-Hz for 17s each at 25, 35, 45, and 55 V) 3) low-ES (60-Hz for 17s each at 16, 20, 24, and 28 V). Ninety beef carcasses were selected from the three plants, and within a carcass, paired sides were randomly assigned to one of three ES treatments. The results indicated that ES affected (P < 0.05) muscle pH at 3 h postmortem in two of the three plants. However, ES did not affect (P > 0.05) pH at the time of grading (post rigor). Although the slice shear force (SSF) values were lower (P < 0.05) for ES steaks compared to controls, it was not (P < 0.05) influenced by the voltage levels. Variation in tenderness was observed among the plants (P < 0.05), with Plant C having the toughest steaks, whereas Plant A and B exhibited similar (P > 0.05) tenderness. Overall, the lack of difference in postmortem tenderness between high- and low-voltage settings indicated the ES-voltage minimally influenced tenderness. 

scholarly journals Factors influencing the incidence of high rigor temperature in beef carcasses in Australia

2014 ◽  
Vol 54 (4) ◽  
pp. 363 ◽  
Author(s):  
R. D. Warner ◽  
F. R. Dunshea ◽  
D. Gutzke ◽  
J. Lau ◽  
G. Kearney
Keyword(s):  
Management Strategies ◽  
Longissimus Muscle ◽  
Negative Effects ◽  
Muscle Area ◽  
Eye Muscle ◽  
Beef Processing ◽  
Beef Carcasses ◽  
Processing Plants ◽  
Higher Temperature ◽  
Highly Correlated

Beef carcasses undergoing rapid pH fall while the loin muscle temperature is still high are described as heat-shortened, heat-toughened or ‘high rigor temperature’ carcasses, with subsequent negative effects on quality traits. The aim of the study was to quantify the occurrence of high rigor temperature in beef carcasses across Australia and to identify the causative factors. Data was collected over 4–5 days at each of seven beef processing plants from 1512 beef carcasses. The beef carcasses were from both grass- and grain-fed cattle ranging in days on grain feeding from 0 (grass-fed) to 350 days and the category of cattle ranged from veal to ox and cow. Data collected on the day of slaughter included the duration of electrical inputs at the immobiliser, electrical stimulation and hide puller, longissimus muscle pH and temperature decline, hot carcass weight and P8 fat depth. At grading, ultimate pH, eye muscle area, wetness of the loin surface and colour score were also collected. The temperature at pH 6 was calculated and if it was >35°C, the carcass was defined as ‘high rigor temperature’. Modelling of the data was conducted using GLMM and REML. The occurrence of high rigor temperature across all seven beef processing plants was 74.6% ranging from 56 to 94% between beef processing plants. Increasing days in the feedlot and heavier carcass weights were highly correlated and both caused an increase in the predicted temperature at pH 6 and in the % high rigor temperature (P < 0.05 for both). Longer duration of electrical inputs at the hide puller, fatter grass-fed cattle and fatter male (castrate) carcasses had a higher temperature at pH 6 and higher % high rigor temperature. Modelling showed that if the time to reach pH 6 in the longissimus muscle was 65 v. 105 min, the % high rigor temperature carcasses reduced from 98 to 19% in grain-fed cattle and 93 to 7% in grass-fed cattle. Higher plasma insulin levels at slaughter were associated with a higher temperature at pH 6 (rigor temperature) (P < 0.001). In conclusion, in order to reduce the incidence of high rigor temperature in grain-fed beef carcasses, methods for identifying high rigor temperature carcasses will be required and while some management strategies can be implemented now, others require further research.

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)

Effect of Pre-chill Removal of Kidney Fat on Young Angus Bull Carcass Quality and Longissimus Muscle Tenderness

1989 ◽  
Vol 54 (6) ◽  
pp. 1434-1437
Author(s):  
S.H. SMITH ◽  
R.F. PLIMPTON ◽  
B.D. VANSTAVERN ◽  
N.A. PARRETT ◽  
H.W. OCKERMAN
Keyword(s):  
Carcass Quality ◽  
Longissimus Muscle ◽  
Muscle Tenderness ◽  
Kidney Fat

scholarly journals Efficacy of Antimicrobial Compounds on Surface Decontamination of Seven Shiga Toxin–Producing Escherichia coli and Salmonella Inoculated onto Fresh Beef†

2015 ◽  
Vol 78 (3) ◽  
pp. 503-510 ◽  
Author(s):  
NORASAK KALCHAYANAND ◽  
TERRANCE M. ARTHUR ◽  
JOSEPH M. BOSILEVAC ◽  
JOHN W. SCHMIDT ◽  
RONG WANG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Sodium Chlorite ◽  
Antimicrobial Compounds ◽  
Beef Processing ◽  
Beef Carcasses ◽  
Processing Plants ◽  
Plate Counts ◽  
Inoculation Study ◽  
Antimicrobial Treatments

Several antimicrobial compounds have been used in commercial meat processing plants for decontamination of pathogens on beef carcasses, but there are many commercially available, novel antimicrobial compounds that may be more effective and suitable for use in beef processing pathogen-reduction programs. Sixty-four prerigor beef flanks (cutaneous trunci) were used in a study to determine whether hypobromous acid, neutral acidified sodium chlorite, and two citric acid–based antimicrobial compounds effectively reduce seven Shiga toxin–producing Escherichia coli (STEC) serogroups and Salmonella on the surface of fresh beef. Two cocktail mixtures were inoculated onto prerigor beef flank surfaces. Cocktail mixture 1 was composed of STEC serogroups O26, O103, O111, O145, and O157; and cocktail mixture 2 was composed of STEC serogroups O45, O121, and O157 and Salmonella. The inoculated fresh beef flanks were subjected to spray treatments with four antimicrobial compounds. Following antimicrobial treatments, both control and treated fresh beef samples were either enumerated immediately or were stored for 48 h at 4°C before enumeration. All four antimicrobial compounds caused 0.7- to 2.0-log reductions of STEC, Salmonella, aerobic plate counts, and Enterobacteriaceae. Results also indicated that the four antimicrobial compounds were as effective at reducing the six non-O157 STEC strains as they were at reducing E. coli O157:H7 on the surfaces of fresh beef. The recovery of all seven STEC strains and Salmonella in a low-inoculation study indicated that none of the four antimicrobial compounds eliminated all of the tested pathogens.

scholarly journals Seasonal Prevalence of Shiga Toxin–Producing Escherichia coli, Including O157:H7 and Non-O157 Serotypes, and Salmonella in Commercial Beef Processing Plants†

2003 ◽  
Vol 66 (11) ◽  
pp. 1978-1986 ◽  
Author(s):  
GENEVIEVE A. BARKOCY-GALLAGHER ◽  
TERRANCE M. ARTHUR ◽  
MILDRED RIVERA-BETANCOURT ◽  
XIANGWU NOU ◽  
STEVEN D. SHACKELFORD ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Escherichia Coli O157 ◽  
Seasonal Prevalence ◽  
Fecal Samples ◽  
E Coli ◽  
Beef Processing ◽  
Beef Carcasses ◽  
Processing Plants ◽  
Antimicrobial Interventions

The seasonal prevalence of Escherichia coli O157:H7, Salmonella, non-O157 E. coli (STEC), and stx-harboring cells was monitored at three Midwestern fed-beef processing plants. Overall, E. coli O157:H7 was recovered from 5.9% of fecal samples, 60.6% of hide samples, and 26.7% of carcasses sampled before the preevisceration wash. This pathogen also was recovered from 1.2% (15 of 1,232) of carcasses sampled at chilling (postintervention) at approximate levels of &lt;3.0 cells per 100 cm2. In one case, the E. coli O157:H7 concentration dropped from ca. 1,100 cells per 320 cm2 at the preevisceration stage to a level that was undetectable on ca. 2,500 cm2 at the postintervention stage. The prevalence of E. coli O157:H7 in feces peaked in the summer, whereas its prevalence on hide was high from the spring through the fall. Overall, Salmonella was recovered from 4.4, 71.0, and 12.7% of fecal, hide, and preevisceration carcass samples, respectively. Salmonella was recovered from one postintervention carcass (of 1,016 sampled). Salmonella prevalence peaked in feces in the summer and was highest on hide and preevisceration carcasses in the summer and the fall. Non-O157 STEC prevalence also appeared to vary by season, but the efficiency in the recovery of isolates from stx-positive samples ranged from 37.5 to 83.8% and could have influenced these results. Cells harboring stx genes were detected by PCR in 34.3, 92.0, 96.6, and 16.2% of fecal, hide, preevisceration carcass, and postintervention carcass samples, respectively. The approximate level of non-O157 STEC and stx-harboring cells on postintervention carcasses was ≥3.0 cells per 100 cm2 for only 8 of 199 carcasses (4.0%). Overall, the prevalence of E. coli O157:H7, Salmonella, and non-O157 STEC varied by season, was higher on hides than in feces, and decreased dramatically, along with pathogen levels, during processing and during the application of antimicrobial interventions. These results demonstrate the effectiveness of the current interventions used by the industry and highlight the significance of hides as a major source of pathogens on beef carcasses.

scholarly journals Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1065
Author(s):  
Christina Bakker ◽  
Keith Underwood ◽  
Judson Kyle Grubbs ◽  
Amanda Blair
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Low Voltage ◽  
Instrumental Color ◽  
Time Interaction ◽  
Beef Carcasses ◽  
Glycolytic Potential ◽  
Muscle Ph ◽  
Initial Ph

Electrical stimulation (ES) is used in beef slaughter plants to improve tenderness; however, varying levels of low-voltage ES have not been well characterized. The objective was to evaluate the influence of two levels of low-voltage ES on temperature decline, pH, glycolytic potential, and meat quality. Forty-two beef carcasses were chosen from a commercial packing facility. One side of each carcass received either 40 or 80 volts of ES for 60 s at 45 min postmortem. The paired side of each carcass did not receive ES (Control). Temperature loggers were placed in the sirloin of 12 carcasses to record temperature decline. Longissimus muscle pH was measured at 1, 12, and 24 h, and 3 d postmortem. Strip steaks were fabricated for determination of meat quality. A treatment by time interaction was observed for carcass temperature decline (p < 0.001) where ES sides stayed warmer longer than Control sides. A treatment by time interaction was observed for pH decline with Control sides exhibiting an increased pH at 1 h postmortem (p < 0.001). Instrumental color values were increased for ES compared to Control sides (p < 0.001). These results indicate ES slows carcass temperature decline, hastens initial pH decline, and improves instrumental color. Similar results were observed between the ES treatments indicating either ES level may be used to achieve similar quality characteristics.

EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH

1978 ◽  
Vol 43 (5) ◽  
pp. 1392-1396 ◽  
Author(s):  
P. E. BOUTON ◽  
A. L. FORD ◽  
P. V. HARRIS ◽  
F. D. SHAW
Keyword(s):  
Low Voltage ◽  
Beef Carcasses ◽  
Muscle Tenderness ◽  
Stimulation Of

VARIATION IN MEAT QUALITY AT THREE SITES ALONG THE LENGTH OF THE BEEF LONGISSIMUS MUSCLE

1990 ◽  
Vol 70 (2) ◽  
pp. 707-710 ◽  
Author(s):  
C. GARIÉPY ◽  
S. D. M. JONES ◽  
W. M. ROBERTSON
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Shear Force ◽  
Lumbar Vertebra ◽  
Quality Parameters ◽  
Drip Loss ◽  
Longissimus Muscle ◽  
Muscle Ph ◽  
The Right ◽  
Quality Variation

Variation in meat quality parameters (pH, color, shear force, expressible juice, drip loss) for the longissimus muscle at three sites (site 1 = 4–7th ribs, site 2 = 8–12th ribs, site 3 = 13th rib - 5th lumbar vertebra) was investigated in the right carcass sides from 80 steers. Muscle pH was similar for all three sites at 45 min and at 24 h postmortem. At 6 d, muscle pH was higher (P < 0.05) at site 1 than site 3. Visually assessed color scores were similar (P > 0.05) for all three sites. Minor differences were found for expressible juice and drip loss across the three sites. It was concluded that apart from shear force, quality variation at the three sites along the longissimus muscle was minor. Key words: Beef, longissimus, meat quality variation

scholarly journals Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles

2005 ◽  
Vol 62 (5) ◽  
pp. 483-486 ◽  
Author(s):  
Albino Luchiari Filho ◽  
Renato Prates Macedo ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Paulo Roberto Leme ◽  
...  
Keyword(s):  
Shear Force ◽  
Detrimental Effect ◽  
Biceps Femoris ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Beef Carcasses ◽  
Muscle Tenderness ◽  
Fat Thickness ◽  
Left And Right ◽  
Beef Carcass

Hanging beef carcasses in different configurations in the cooler affect some carcass muscle tenderness. Forty Nellore steer carcasses (ten per day) were chosen at random in a federally inspected slaughter plant and hanged alternate left and right sides either in the traditional way by the hindquarter (HQ) or by the forequarter (FQ) also called "tenderbife". Carcasses were selected from steers up to 30 months old and had an average hot carcass weight of 244.1 kg. These carcasses were chilled for 48 hours, when samples from the Longissimus dorsi (LD) at the 12th rib and the Biceps femoris (BF) at the P8 site were removed, kept under refrigeration (0-2ºC) for five days and frozen for future analysis. The temperature of the LD after 24 hours taken at the 12th rib was not different for HQ (1.0ºC) and FQ (0.9ºC). Fat thickness measured at the 12th rib was lower (P < 0.05) for HQ (3.8 mm) than FQ (4.3 mm). All samples were thawed during 48 hours under refrigeration for tenderness evaluation. Warner Bratzler Shear force from the LD was lower (P < 0.001) for FQ (3.53 kg) than HQ (4.78 kg) and was not different for BF. Total cooking losses were not different between HQ (19.7%) and FQ (18.9%). Hanging beef carcass by the forequarter caused an improvement in tenderness of the LD without any detrimental effect on the BF (cap of rump).

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