A simple, on-line processing method for improving beef tenderness

1999 ◽  
Vol 79 (1) ◽  
pp. 27-34 ◽  
Author(s):  
J. L. Aalhus ◽  
D. R. Best ◽  
F. Costello ◽  
L. E. Jeremiah
Keyword(s):  
Wind Speed ◽  
Connective Tissue ◽  
Achilles Tendon ◽  
Meat Quality ◽  
Shear Force ◽  
Processing Method ◽  
Beef Tenderness ◽  
Considerable Potential ◽  
On Line

Traditional beef carcass suspension by the Achilles tendon allows considerable rigor shortening and decreased tenderness in some of the major muscles of the back and hindlimb. To reduce this effect, 60 market-weight (480 ± 42 kg) Hereford Angus cross cattle (30 steers and 30 heifers) of an estimated Canada 1 yield grade were used to compare the effects on meat quality of an on-line altered suspension (OLAS) under CC (2 °C for 24 h) and BC (−20 °C for 3 h with wind speed of 2.32 m s−1) conditions. Regardless of the rate of chilling, OLAS resulted in significant improvements in shear force in the longissimus thoracis et lumborum and inside round (decreases ranged from 1.13 kg to 2.38 kg in the muscles studied). Longissimus thoracis et lumborum steaks from OLAS sides were rated significantly higher by a laboratory panel for initial tenderness, amount of connective tissue, overall tenderness and overall palatability (P ≤ 0.01). In addition, compared with conventional suspension, OLAS reduced (P ≤ 0.01) the proportion of unacceptable scores for initial tenderness (28.3 to 7.5%), overall tenderness (19.2 to 2.5%) and overall palatability (17.5 to 3.3%). Hence OLAS appears to have considerable potential to improve tenderness in the major muscles of the back and hip without compromising the quality of the smaller, contralateral muscles. Key words: Altered suspension, beef tenderness, blast chilling

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.

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

scholarly journals How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

2016 ◽  
Vol 38 (3) ◽  
pp. 301 ◽  
Author(s):  
Carlos Emanuel Eiras ◽  
Mariana Garcia Ornaghi ◽  
Maribel Velandia Valero ◽  
Dayane Cristina Rivaroli ◽  
Ana Guerrero ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Total Lipids ◽  
Lean Beef ◽  
Concentrate System ◽  
Cottonseed Hull ◽  
Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production. 

scholarly journals Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Clóvis Carlos Silveira Filho ◽  
Carlos Augusto de Alencar Fontes ◽  
Elizabeth Fonsêca Processi ◽  
Laila Cecília Ramos Bendia ◽  
Cláudio Teixeira Lombardi ◽  
...  
Keyword(s):  
Body Weight ◽  
Soybean Oil ◽  
Meat Quality ◽  
Soybean Meal ◽  
Shear Force ◽  
Sarcomere Length ◽  
Physicochemical Characteristics ◽  
Panicum Maximum

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

scholarly journals Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles

2006 ◽  
pp. 1-5 ◽  
Author(s):  
Liisa Voutila ◽  
Anne Maria Mullen ◽  
Paul Allen ◽  
Declan Troy ◽  
Eero Puolanne
Keyword(s):  
Connective Tissue ◽  
Meat Quality ◽  
Visual Assessment ◽  
B Value ◽  
Quality Parameters ◽  
Semimembranosus Muscle ◽  
L Value ◽  
Thermal Stability Of

Loose structure and PSE like zones on the lateral surface of porcine semimembranosus muscle have beenobserved by other researchers. However the role of connective tissue in this abnormally loose structure insemimembranosus muscle has not yet been clarified. We collected about 100g samples from 7 loosestructured and 7 normal structured Irish commercial porcine semimembranosus muscles in order tocompare the onset and peak of thermal transition temperature of intramuscular connective tissue betweenthe samples from the two groups. Meat quality parameters, ultimate pH, rough estimate for drip loss,lightness (L), redness (a) yellowness (b) and as well as electrical conductivity and reflectance were alsomeasured on the samples. Four of the samples characterized as normal by visual assessment showed DFDcharacteristic so the statistical analysis was carried out both including and excluding those samples. Inboth cases the onset (p<0.001; 56.94ºC vs. 59.82ºC) and peak (p<0.001; 62.59ºC vs. 64.06ºC) of thermaltransition temperature were significantly lower in loose structured meat than in normal structured meat.Also reflectance% was lower (p<0.01; 45.18% vs. 69.17%) and the colour lighter (higher L value; p<0.01;55.05 vs. 45.52) and more yellow (higher b value; p<0.001; 18.27 vs. 14.78) in loose structured meat thanin normal structured meat when the DFD like samples were excluded. These results indicate that loosestructure in porcine semimembranosus muscle could be attributed in part to connective tissue propertiespossibly in conjunction with PSE effects.

Effect of hypothyroidism on growth performance, carcass composition and meat quality of fat-tailed Lori-Bakhtiari lambs

2015 ◽  
Vol 55 (10) ◽  
pp. 1324 ◽  
Author(s):  
Yousef Baghcheghi ◽  
Ahmad Zare Shahneh ◽  
Mahdi Ganjkhanlou ◽  
Mahdi Khodaei Motlagh ◽  
Ali Reza Yousefi
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Conversion Efficiency ◽  
Shear Force ◽  
Carcass Composition ◽  
Feed Conversion ◽  
Feed Conversion Efficiency ◽  
Mild Hypothyroidism ◽  
Plasma Triiodothyronine

The aim of the present study was to investigate the effects of induction hypothyroidism by propylthiouracil (PTU) on the growth performance and meat quality of fat-tailed Lori-Bakhtiari lambs. Eighteen Lori-Bakhtiari male lambs were randomly assigned to one of three groups (n = 6) and received daily treatments (gavage) consisting of 0 (Control: C), 10 (Low: L) or 20 (High: H) mg PTU/kg bodyweight/day for 60 days. PTU decreased plasma triiodothyronine and thyroxine concentration in both L and H (P < 0.0001). Lambs treated with PTU (L and H) had lower feed intake (P < 0.004), feed conversion efficiency (P < 0.003), and greater intramuscular fat than C lambs (P < 0.035). Meat from the L and H lambs had lower cooking loss and shear force, and also higher L* (lightness) than C lambs (P < 0.004, P < 0.015 and P < 0.025, respectively). The meat of H and L lambs was more tender than C lambs (P < 0.032). However, the meat of H lambs required fewer chews before swallowing than C lambs (P < 0.041). Generally, induction of mild hypothyroidism appeared to improve feed conversion efficiency and meat quality of lambs.

scholarly journals Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons

2020 ◽  
Vol 50 (1) ◽  
pp. 55-68
Author(s):  
D Kokoszyński ◽  
Z Bernacki ◽  
M Biegniewska ◽  
M Saleh ◽  
K Stęczny ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Composition ◽  
Pekin Duck ◽  
Lower Percentage ◽  
Leg Muscles ◽  
Pekin Ducks ◽  
Genetic Reserve ◽  
Wild Mallard

The aim of the study was to compare carcass composition and meat quality of i) Pekin ducks of French origin (P9), ii) crosses of wild mallard and Pekin duck (K2), and iii) crosses of Khaki Campbell drakes and Orpington Fauve ducks (KhO1). Twenty carcasses from 110-week-old ducks of each genetic group were used. Carcass weight of P9 was significantly higher than that of K2 and KhO1. Carcasses of K2 ducks had a significantly lower percentage of neck and leg muscles and giblet weight compared with P9 and KhO1 ducks, while carcasses of KhO1 ducks had a significantly higher percentage of wing meat compared with K2 and P9, and a significantly lower percentage of breast muscles compared with P9 ducks. Breast and leg muscles of P9 contained significantly more water than those of K2 and KhO1, and the breast muscles of P9 ducks had more protein and less fat than those of KhO1 birds. The leg muscles of KhO1 contained significantly more protein, and those of K2 had significantly more fat than the other duck groups. Breast muscles of P9 and KhO1 ducks had significantly more collagen but had less in leg muscles compared with K2. Breast fillets from P9 ducks showed higher L*, a*, and b* colour values and shear force than K2 and KhO1 ducks. Keywords: carcass composition, conservation flocks, meat quality, spent duck

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

The effects of grain storage and processing method and level of feeding on the meat quality of beef cattle offered two contrasting grass silages

2005 ◽  
Vol 2005 ◽  
pp. 173-173 ◽  
Author(s):  
F. O. Lively ◽  
T. W. J. Keady ◽  
B. W. Moss ◽  
D. J. Kilpatrick
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Potential Method ◽  
Processing Method ◽  
Grain Storage ◽  
Feeding Period ◽  
Beef Production ◽  
Winter Feeding

Feed is a major cost in beef production during the winter feeding period. One potential method of reducing cost is to purchase grain at harvest. However, grain must be processed either by rolling or milling prior to feeding and this is a labour intensive process. Currently labour is an expensive and scare resource on many beef units. Recently different techniques have been developed for storing and feeding grain to beef cattle, which involve the processing of the grain prior to storage. The objective of the current study was to evaluate the effects of grain storage and processing method, and grain feed level on the meat quality of beef cattle offered two contrasting grass silages.

scholarly journals Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

2018 ◽  
Vol 18 (2) ◽  
pp. 557-574
Author(s):  
Bulent Ekiz ◽  
Alper Yilmaz ◽  
Hulya Yalcintan ◽  
Akin Yakan ◽  
Ismail Yilmaz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Shear Force ◽  
Carcass Characteristics ◽  
Male And Female ◽  
Water Buffaloes ◽  
A Value ◽  
L Value ◽  
Meat Samples

Abstract Carcass and meat quality of male and female Anatolian water buffaloes were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffaloes had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21 days had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21 days had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffaloes had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and Σn-3 fatty acids and lower Σn-6/Σn-3 ratio compared with female water buffaloes.

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