Variation in palatability and biochemical traits within and among eleven beef muscles

Consumer flavour liking contributes the most to sensory overall liking of Australian lamb

Untrained consumer-determined sensory scores of tenderness, juiciness, flavour liking, and overall liking possess a level of dependency due to poorer consumer ability to discriminate between these traits. Given that overall liking is strongly correlated to all traits, this study evaluated the contributions of sensory traits to the overall liking scores of Australian lamb. Tenderness, juiciness, flavour liking and overall liking of a range of lamb cuts were assessed by untrained Australian consumers (n = 18,720) following Meat Standards Australia protocols. The most important contributor to lamb overall liking was flavour liking (44.7%), followed by tenderness (28.3%) and juiciness (27.0%) (P < 0.05; R2 = 0.88). The contribution of the sensory traits to overall liking varied between meat quality categories, although the contribution of juiciness varied minimally. The contribution of flavour liking to overall liking became more important as loin intramuscular fat content increased. Whilst small differences in the contribution of tenderness and juiciness were present between cooking methods, untrained consumers evaluated overall liking in a similar manner regardless of cut type, demonstrating consumers' inherent ability to consistently evaluate meat products.

Influence of finishing systems on sensory characteristics and the mechanisms regulating tenderness formation in the longissimus lumborum of bison bulls

The objective of this study was to characterize the influence of finishing system on the sensory characteristics and mechanisms of tenderness formation in the longissimus lumborum (striploin) of bison bulls. Bison bulls (n = 196) were randomly assigned to one of two finishing treatments at approximately 25 mo of age: 1) Grain-finished (n = 98; placed in an open lot with ad libitum access to prairie hay, alfalfa hay, and whole shell corn prior to slaughter) or 2) Grass-finished (n = 98; bulls allowed to graze native pasture until slaughter). Bulls were harvested at approximately 30 mo of age and striploins were collected. Ultimate pH was recorded, and striploins were fabricated into steaks for assessment of sensory characteristics by consumer and trained sensory panels (steaks aged 14 d), and analysis of Warner-Bratzler shear force (WBSF; steaks aged 4, 7, 14 or 21 d). Additional steaks were aged for 14 d for determination of collagen content and sarcomere length. Proteolysis of desmin and troponin-T was evaluated on samples aged for 4, 7, 14, or 21 d. Consumer panel results indicate that grain-finished steaks had higher ratings for overall liking (P = 0.04) and flavor liking (P < 0.01) whereas off-flavor intensity was increased (P < 0.01) for grass-finished steaks compared to grain-finished steaks. Trained panelists indicated that grass-finished bison steaks had increased (P < 0.01) aroma and flavor intensities compared to grain-finished bison steaks and "ammonia, metallic, and gamey flavors" were associated with the grass-finished treatment. Warner-Bratzler shear force was affected by the interaction of finishing treatment with aging period (P < 0.01). Steaks from the grain-finished bulls became more tender (P ≤ 0.02) as aging time increased from 4 d to 14 d, whereas WBSF of steaks from grass-finished bulls did not differ (P ≥ 0.10) during this period. Steaks from grass-finished bulls were more tender (P ≤ 0.01) than steaks from grain-finished bulls at 4 d and 7 d but treatments were similar (P ≥ 0.61) at 14 and 21 d. Samples from grass-finished bulls had less (P < 0.01) intact desmin compared to grain-finished bulls. This study demonstrates that finishing system influences sensory attributes of steaks from bison bulls and highlights the role of proteolysis as the primary mechanism regulating tenderization of bison.

In vitro proteolysis mirrors intact muscle maturation in beef carcasses

An in vitro assay was developed to study protease activity during the maturation of beef postmortem. Myofibrils were purified from the semitendinosus and used as a sentinel for assessing the activity of endogenous proteases in longissimus thoracis et lumborum (LTL) and the extensor carpi radialis (ER) over time postmortem in beef carcasses. Samples were collected from each muscle at 0, 1, 2, 7, and 14 d of aging and snap frozen. Samples were powdered and added to an in vitro proteolysis assay containing buffer and purified myofibrils. Aliquots were collected at 0, 2, 120, 480, and 1440 min of incubation, and intact desmin and troponin-T were quantified. Digestions at 0 and 1 d using either muscle had little desmin degradation during the entire digestion period. In contrast, LTL muscle collected at 2, 7, and 14 d had the greatest proteolytic capacity as indicated by disappearance of intact desmin by 480 and 1440 min incubation. Though degradation ensued using powdered ER muscle, disappearance of intact proteins was limited. Degradation in vitro paralleled that observed in intact muscle. Addition of ethylene glycol tetra-acetic acid (EGTA), a cysteine protease inhibitor, and calpastatin inhibited proteolysis and suggest proteolytic activity observed in muscles and detected in our proteolysis assays is due to an active calpain protease. Collectively, our data show an active protease is minimal in bovine muscle until 48 h postmortem in the LTL muscle and suggest an in vitro assay containing purified myofibrils is a potential tool for studying temporal changes in proteolysis during the maturation and tenderization of beef across muscles.

Apoptosis and its role in postmortem meat tenderness: A comprehensive review

Tenderness is considered a crucial attribute of postmortem meat quality, directly influencing consumers' preferences and industrial economic benefits. The degradation of myofibrillar proteins by endogenous enzymes within muscle fibers is believed to be the most effective pathway for meat tenderization. After animals are slaughtered and exsanguinated, there is a significant accumulation of reactive oxygen species (ROS), and a dramatic depletion of adenosine triphosphate (ATP) in muscle, leading to inevitable cell death. Caspases are activated in postmortem muscle cells, which disrupt the cell structure and improve meat tenderness through protein hydrolysis. In this review, we systematically summarized the three primary types of cell death studied in postmortem muscle: apoptosis, autophagy and necrosis. Furthermore, we emphasized the molecular mechanisms of apoptosis and its corresponding apoptotic pathways (mitochondrial apoptosis, death receptors, and endoplasmic reticulum stress) that affect meat tenderness during muscle conversion to meat. Additionally, factors affecting apoptosis were comprehensively discussed, such as ROS, heat shock proteins, calcium (Ca2+)/calpains, and Bcl-2 family proteins. Finally, this comprehensive review of existing research reveals that apoptosis is mainly mediated by the mitochondrial pathway. This ultimately leads to myofibrillar proteins degradation through caspase activation, improving meat tenderness. This review summarizes the research progress on postmortem muscle apoptosis and its molecular mechanisms in meat tenderization. We hope this will enhance understanding of postmortem meat tenderness and provide a theoretical basis for meat tenderization techniques development in the future.

Muscle-Specific Effects of Genotype, Animal Age, and Wet Aging Duration on Beef Color, Tenderness, and Sensory Characteristics

This study investigated the effects of genotype, animal age, muscle type, and aging duration on meat quality characteristics of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), and Gluteus Medius (GM) muscles. The PM, LT, LL, and GM muscles were sourced from a total of 32 bulls, consisting of 16 humped (Bos indicus) and 16 humpless (Bos indicus × Bos taurus) bulls aged 21 ± 2 and 30 ± 3 months. The muscles underwent aging durations of 0, 7, and 14 days. Meat pH, color, drip loss, cooking loss, instrumental shear force, lipid oxidation (thiobarbituric acid reactive substances/TBARS), and sensory analysis were performed. Our results indicated that humped bulls had superior color, while humpless bulls exhibited better sensory characteristics. The 30 ± 3 months of age bulls showed improved color and sensory characteristics with higher TBARs values than the 21 ± 2 months of age bulls. The color, tenderness, and sensory characteristics improved in PM and LT at 7 days, whereas in LL and GM they improved at 14 days. PM showed better tenderness and overall acceptability among different muscles, while LL showed better color and oxidative stability. This study suggested the necessity of muscle-specific aging strategies to enhance the meat quality characteristics of humped and humpless bulls. Further research could explore additional aging durations and other muscle types to better understand their impact on meat quality characteristics.

Can the Suspension Method (Tenderstretch vs. Achilles Tendon) Enhance Horsemeat Quality?

This study investigated whether the suspension method (tenderstretch, TS or Achilles tendon, AT) can improve the quality of horsemeat by analyzing longissimus dorsi (LD) and semitendinosus (ST) muscles. A total of 25 horse carcasses were considered experimental units and split longitudinally, with one half suspended using the TS method and the other half using the AT method, which enabled a direct comparison within the carcass. After 7 days of aging under commercial processing conditions, the LD and ST muscles were analyzed for pH, color (L*, a*, b*), water-holding capacity (drip loss, thawing loss, cooking loss), tenderness (Warner-Bratzler shear force), and sarcomere length. Statistical analysis was performed using the MIXED procedure in SAS, with Bonferroni correction applied for post hoc comparisons. Significant differences were found between the muscles: LD had higher tenderness (39.28 N vs. 49.77 N, p = 0.0011), lower cooking loss (23.56% vs. 27.04%, p = 0.0002), and higher thawing loss (12.38% vs. 9.72%, p = 0.0021) compared to ST muscle, which had a lighter color (L* = 41.90 vs. 37.73, p < 0.0001) and longer sarcomeres (2.22 μm vs. 1.74 μm, p < 0.0001). While the TS suspension method significantly increased sarcomere length (2.05 μm vs. 1.92 μm, p = 0.0020), it did not lead to significant improvements in other quality attributes such as pH, water-holding capacity, or tenderness. The results indicate that although the TS method affects muscle structure by elongating sarcomeres (with an average difference of 0.13 μm), it does not significantly improve the overall quality of the horsemeat compared to the AT method after 7 days of aging. A combination of factors beyond suspension methods, such as optimizing aging periods or considering additional processing techniques, may therefore be required to improve horsemeat quality. This study provides insights into the specific attributes of LD and ST muscles and their response to suspension methods and contributes to a better understanding of optimizing horsemeat quality for commercial purposes.

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines

Pork eating quality is affected by various factors. In this study, Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles from seven genetic lines (PM-LR - Pure maternal, Landrace-type; PM-LW - Pure maternal, Large White-type; PM-D - Pure maternal, Duroc-type; PT-D - Pure terminal, Duroc-type; PT-LW - Pure terminal, Large White-type; PT-LR - Pure Terminal, Landrace-type; Comp-P × LW × D - Composite Terminal - Pietran × Large white × Duroc) were analyzed for pH, intramuscular fat (IMF) content, and collagen content and solubility. A consumer sensory test using check-all-that-apply (CATA) and biometric approaches was also conducted. The results showed that the IMF content of line PM-D was the highest (P = 0.004), while line PT-LW received the highest score in tenderness, liking of flavor, purchase intent, and quality grading (P < 0.05). Line PM-LR and PT-LR showed the lowest IMF content and were least preferred by consumers. Compared to LTL, SM showed higher pH, collagen solubility, and sensory scores in tenderness, juiciness, liking of flavor, and overall liking (P < 0.05). Different muscles and lines were associated with different CATA terms but not with differences in consumer emotional responses. pH positively influenced tenderness, juiciness, and overall liking (P < 0.05), but IMF and collagen had little effect. The flavor was the most important sensory attribute contributing to overall liking, followed by tenderness. Genetic line and muscle affected pork chemical properties and eating quality. The findings are important for the Australian pork industry to improve the eating quality of their products.

Using chemical intramuscular fat percentage to predict visual marbling scores in Australian beef carcasses

Meat Standards Australia (MSA) marbling score and AUS-MEAT marbling represent key determinants of carcass value in the Australian beef industry and are well recognised traits in national and international markets. However, with the emergence of objective measurement technologies there are opportunities to grade beef carcasses using objective traits such as chemical intramuscular fat (IMF%) but abrupt changes to MSA and AUS-MEAT grading practices would cause significant disruption to the industry. Therefore, the objective of the study was to develop and validate models that transform chemical IMF% into equivalent MSA marbling scores and AUS-MEAT marbling. The second objective was to compare IMF%-derived and grader-derived MSA marbling scores when used as input values in the MSA model to generate predicted eating quality scores (MQ4). Carcasses (n = 5513) from industry experiments across 7 years (2017-2023) were graded for MSA marbling and AUS-MEAT marbling and sampled for chemical IMF%. Data were utilised to develop IMF%-derived models for MSA marbling score (IMF-MSAMB) and AUS-MEAT marbling (IMF-AUMB). Calibration performance was maintained when cross-validated and independently validated. The IMF-MSAMB model described 91% of the variation in MSA marbling score (Residual Standard Error (RSEV) = 57.9), with a slope of 0.90 and very small bias of -0.54. Similarly, IMF-AUMB described 88% of the variation in grader AUS-MEAT marbling (RSEV = 0.68) with a slope very close to 1 (0.94) and negligible bias (0.06). In addition, predicted MQ4 scores were almost equivalent irrespective of which marbling input value was used, across a suite of cut and cook combinations. Therefore, there is an opportunity for models to assist transition to the use of chemical IMF% in place of visual marbling scores. This would enable grading technologies to be calibrated and validated against chemical IMF%, whilst minimising industry disruption.

Ageing of Australian lamb beyond 14 days does not further improve eating quality

Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (n = 153) and young mutton (n = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability.

Cultivation-free sample preparation and DNA purification for direct real-time qPCR of intracellular or spore-like Coxiella burnetii in beef, goat, and lamb meat

Coxiella burnetii is a zoonotic pathogen that has been associated with foodborne outbreaks in products with ruminant origins. However, a method to detect C. burnetii in meat has been merely studied, and commercial kits cannot efficiently fulfill this purpose. In this study, an in-house preparation method for direct real-time qPCR of C. burnetii in beef, goat, and lamb meat was designed. In the sample preparation step (step 1), trypsin digestion and cell disruption techniques were introduced to target C. burnetii in an obligate intracellular or spore-like form. Afterward, 16 DNA purification protocols involving the following steps (steps 2-3) were assessed: the precipitation of meat proteins (step 2; using 2.5, 5.0 M NaCl or 1:1, 2:1 ethanol as the precipitant) and binding of DNA to silicon dioxide particles with chaotropic salts (step 3; using 2.5, 5.0 M NaCl or 2.5, 5.0 M guanidine thiocyanate as the salt). The protocols with superior performance in high-spiked loins (estimated 4-5 log cells/g) were verified in low-spiked (1-2 log cells/g) or Bacillus thuringiensis spore-inoculated (1-2 log CFU/g) loins, ribs, and hind legs. During the protein precipitation, 5.0 M NaCl induced significantly lower protein level as demonstrated by A280, when compared to 2.5 M NaCl or ethanol (P < 0.05). For the DNA binding step, Ct values were lowered in high-spiked goat or lamb loins (3.5-6.0▾; P < 0.05) when the concentration of NaCl was doubled or guanidine thiocyanate was introduced instead of NaCl as a chaotropic salt. Based on these results, two protocols using 5.0 M NaCl as the protein precipitant and 5.0 M NaCl (N2 + N2) or guanidine thiocyanate (N2 + G2) as the chaotropic salt were selected, which demonstrated successful detection in low-spiked (Ct values of N2 + N2, 32.9-35.6; N2 + G2, 32.3-36.4) or spore-inoculated meat (N2 + N2, 30.9-37.5; N2 + G2, 29.7-32.7). Verification in low-spiked meat showed that meat type/part significantly impacted the Ct values of N2 + G2 but not those of N2 + N2. To our knowledge, this is the first study that developed a highly accessible method for detecting C. burnetii in meat which could reveal the possibility of meat-borne Q fever in humans.

Effect of sex (ram or wether) and short duration, high volt electrical stimulation on tenderisation of Longissimus thoracis et lumborum and Semimembranosus muscles derived from Boer Goat and large frame Indigenous Veld Goat

This study determined whether castration and electrical stimulation (ES) influenced chevon tenderness and related physiological characteristics in Boer Goat (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goat (IVG; n = 41; 21 bucks and 20 wethers). Half of buck and wether carcasses were ES (20s, 400 Volts peak, 5 ms pulses at 15 pulses/s) 10 min post-mortem. Dressed carcasses were chilled (4 °C within 1-h post-mortem). pH and temperature decline, % drip loss, sarcomere length (SL), myofibril fragmentation length (MFL; 1- and 4-days post-mortem), Calpain-1, -2 and calpastatin activities (1- and 24-h), Warner-Bratzler shear force (WBSF; 1-day post-mortem) and sensory attributes (tenderness and juiciness; 4-days post-mortem) were measured on Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles. ES carcasses had significantly lower pH irrespective of sex or breed. Buck LTL and SM were less tender (P ≤ 0.05) supported by longer MFL and higher calpastatin activity (P < 0.05), than wether muscles. ES LTL were more tender (WBSF and sensory) (P ≤ 0.001) while ES SM were less affected (P = 0.055). ES caused lower Calpain-1 activity in the LTL. SL do not support cold shortening and calpastatin played a major role in the tenderisation of chevon early post-mortem. A longer ageing period is recommended for goat meat in general to achieve acceptable levels of tenderness.

Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review

The tenderness of meat influences consumers' perceptions of its quality. Meat tenderness is a key quality characteristic that influences consumer satisfaction, repeat purchases, and willingness to pay higher prices for meat. Muscle fibers, connective tissues, and adipocytes are the main structural components of meat that contribute to its tenderness and texture. In the present review, we have focused on the role of connective tissue and its components in meat tenderness, specifically perimysial intramuscular connective tissue (IMCT) and its concept as an immutable "background toughness." The collagen contribution to cooked meat toughness can be altered by animal diet, compensatory growth, slaughter age, aging, and cooking. As well, progressive thickening of the perimysium leads to a progressive increase in shear force values in beef, pork, chicken, and this may occur prior to adipocyte formation as cattle finish in feedlots. Conversely, adipocyte accumulation in the perimysium can decrease cooked meat shear force, suggesting that the contribution of IMCT to meat toughness is complex and driven by both collagen structure and content. This review provides a theoretical foundation of information to modify IMCT components to improve meat tenderness.

Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods

The effect of supercooling on different beef cuts was evaluated compared with traditional storage methods. Beef striploins and topsides were stored under freezing, refrigeration, or supercooling conditions and their storage ability and quality were analyzed during 28 days of storage. The total aerobic bacteria, pH, and volatile basic nitrogen were higher in the supercooled beef than in the frozen beef, but lower than in the refrigerated one, regardless of the type of cut. In addition, the discoloration of frozen and supercooled beef was slower than that of refrigerated beef. The results in storage stability and color indicate that supercooling can prolong the shelf-life of beef compared to refrigeration due to its temperature characteristic. In addition, supercooling minimized the problems of freezing and refrigeration, including ice crystal formation and enzyme-based deterioration; therefore, the qualities of topside and striploin were less affected. Collectively, these results indicate that supercooling can be a beneficial storage method for extending the shelf-life of different beef cuts.

A South African beef quality survey

In this study a survey of various meat quality characteristics of beef loin cuts was conducted in the City of Tshwane Metropolitan Municipality (Gauteng Province of South Africa) to determine the variation and consistency of beef quality of products purchased over time. Four hundred and twenty beef loin samples were collected on 20 occasions over 308 days from 13 outlets of 2 supplier types (butcher and supermarket). Packaging type, label information and price were considered for the evaluation of meat tenderness, colour, cooking loss, tissue composition and steak thickness. The results demonstrate that large variation in characteristics relevant to consumers' choice and satisfaction among and within different products sold as porterhouse steak in South Africa. In particular, muscle tenderness varied (P < 0.0001) across the 20 products and also showed significant inconsistency over the 20 purchasing events for certain products.

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes of meat, and the presence of bioactive compounds exerting additional benefits in addition to tenderization, such as antioxidants and antimicrobial effects. The uncontrolled plant protease action could cause excessive tenderization (mushy texture) and poor quality due to an indiscriminate breakdown of proteins. The higher cost of separation and the purification of enzymes, unstable structure, and poor stability of these enzymes due to autolysis are some major challenges faced by the food industry. The meat industry is targeting the recycling of enzymes and improving their stability and shelf-life by immobilization, encapsulation, protein engineering, medium engineering, and stabilization during tenderization. The present review critically analyzed recent trends and the prospects of the application of plant proteases in meat tenderization.

Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles

BACKGROUND

This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of water holding capacity (WHC), tenderness, fiber volume shrinkage and protein denaturation.

RESULTS

Compared with LT and SM, ST had the best WHC and lowest WBSF and area shrinkage ratio. The mobility of immobilized water (T22) was key to holding the water of meat. ST contained the highest content of total and heat-soluble collagen. On the contrary, ST showed the lowest content of cross-links and decorin, which indicate the IMCT strength of ST is weaker than the other two. The heat-soluble collagen is positively correlated to T22.

CONCLUSIONS

The shrinkage of heat-insoluble IMCT on WHC and WBSF may partly depend on the structural strength changes of IMCT components rather than solely caused by quantitative changes of IMCT.

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.

Advances in application of ultrasound in meat tenderization: A review

Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).

Physical meat quality characteristics of Angolan giraffe (Giraffa giraffa angolensis) as affected by sex and muscle

Giraffe numbers grow exponentially when farmed, necessitating periodic culling. This study quantified the effect of sex and muscle on the physical quality characteristics of eight giraffe muscles. The Warner-Bratzler shear force (WBSF) was the only parameter to be affected by an interaction between sex and muscle (P < 0.001), although the interaction for the CIE L* values tended towards significance (P = 0.054). Cooking loss (male = 41.6 ± 0.35%; female = 40.7 ± 0.33%; P = 0.024) and CIE L* values (male = 38.8 ± 0.23; female = 37.3 ± 0.27; P = 0.039) were both affected by sex. Muscle had an effect on all physical parameters. The ultimate pH of all muscles was 5.5-5.9; the average WBSF of <43 N for all muscles indicates giraffe meat in this study is tender. This study shows that yield and physical characteristics of giraffe meat are favourable, and the results may be useful for the marketing of giraffe meat.

An overview of factors affecting the quality of beef meatballs: Processing and preservation

Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.

Thermophysical properties of beef steaks varying in USDA quality grade and internal temperature

The objectives of this study were to determine the influence of quality grade and internal temperature on the thermophysical properties of beef strip steaks. Beef strip loins (n=24) were collected from USDA Prime (PR), Low Choice (LC), and Standard (ST) carcasses. Strip loins were fabricated into 2.54 cm steaks at 21 d postmortem and randomly assigned to an internal temperature (4, 25, 55, 60, 71, 77°C). Steaks were subjected to various thermal and physical property measurements. No quality grade × internal temperature interaction was observed for diffusivity and conductivity (P &gt; 0.05). Steaks tempered to 25°C had the greatest conductivity compared to all other internal temperature treatments (P = 0.021). A quality grade × internal temperature interaction was observed for center myosin and sarcoplasmic protein enthalpy values (P &lt; 0.001). Raw (4 and 25°C) ST steaks had lower enthalpy values compared to raw PR and LC steaks (P &lt; 0.05). Raw steaks had greater surface myosin and both center and surface actin enthalpy values (P &lt; 0.05). A quality grade × internal temperature was observed for surface and center viscoelasticity (P &lt; 0.05). Raw steaks were less viscoelastic compared to cooked steaks, regardless of quality grade (P &lt; 0.05). Quality grade and internal temperature impacted expressible moisture and water holding capacity (P ≤ 0.001). ST steaks possessed increased expressible moisture and water holding capacity compared to LC and PR steaks (P &lt; 0.05). A quality grade × internal temperature was observed for Warner-Bratzler shear force and springiness (P ≤ 0.008). DOD impacted all texture profile analysis attributes (P &lt; 0.05). PR steaks were more cohesive than ST steaks (P = 0.011). These data show that final internal temperature and intramuscular fat content impact thermophysical properties of beef steaks.

An investigation on the influence of various biochemical tenderness factors on eight different bovine muscles

This study's objective was to understand the relationships between biochemical tenderness components and subject/objective tenderness of eight muscles from beef carcasses. Longissimus thoracis (LT), pectoralis profundus (PP), supraspinatus (SS), triceps brachii (TB), gluteus medius (GM), rectus abdominus (RA), rectus femoris (RF), and semitendinosus (ST) were collected from 10 USDA upper 2/3 Choice beef carcasses and assigned to a two- or 21-day aging period (n=160). Troponin-T (TNT) degradation, desmin degradation, sarcomere length, collagen content, mature collagen crosslink density, intramuscular lipid content, pH, Warner-Bratzler Shear Force (WBSF) and trained sensory panel analyses were measured. A Pearson correlation analysis was conducted to determine the relationship between each tenderness contributor measured in this study with WBSF or the overall tenderness evaluated by the trained panelist for each of the eight muscles. In addition, multivariate regression models were constructed to confirm this relationship. The results showed that muscle anatomical locations and physiological functions driven by muscle fiber types may explain some of the biochemical/tenderness differences found in this study. The correlation analysis showed that each muscle had a specific tenderness factor(s) that contributed to the overall tenderness. For instance, tenderness for LT, TB, GM, RA, and ST may be influenced more by proteolytic degradation, while the collagen characteristics may primarily influence tenderness for PP. Also, lipid content has a significant influence on GM tenderness. Finally, the multivariate regression model showed that almost all of the biochemical measurements conducted in this study played a minor but important role as an overall tenderness predictor on a whole carcass basis. Increasing the knowledge base on the various tenderness components' level of contribution will allow end-users to develop specific tenderness management strategies to ensure consistent tenderness in beef products.

Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis

Tenderness is an important sensory attribute to the overall eating experience of beef. Identifying novel methods to ensure consistent tenderness, especially in inherently tough cuts, is critical for the industry. This study investigated if tumbling without brine inclusion could be an effective method to improve the quality and palatability attributes of beef longissimus lumborum (LL) and semitendinosus (ST) steaks. Furthermore, interactions with postmortem aging were evaluated to determine how tumbling might affect protein degradation and muscle ultrastructure. At 5 d postmortem, pairs of LL and ST muscles from beef carcasses (n = 16) were bisected, vacuum packaged, and tumbled for 0, 40, 80, or 120 min. Sections were divided and subsequently aged an additional 0 or 10 d at 2 °C. Tumbling for any duration improved instrumental tenderness of LL (P < 0.001) but not ST (P > 0.05) steaks, regardless of aging time. Tumbling exacerbated moisture loss in both muscles shown by greater purge and cooking losses (P < 0.05). Myofibrillar fragmentation was induced through tumbling in both muscles (P < 0.001), which was supported by transmission electron microscopy images. Tumbling for 120 min followed by 10 d of aging resulted in less abundant intact troponin-T in both LL and ST (P < 0.05), as well as less intact desmin in ST (P < 0.05); however, calpain-1 autolysis was not affected by tumbling (P > 0.05). No effects of tumbling, aging, nor the interaction were found for the content and solubility of collagen (P > 0.05). Consumer panelists (n = 120/muscle) rated LL steaks tumbled for any duration higher for tenderness and overall liking compared to control steaks (P < 0.05). For ST, significant interactions were found for consumer liking of tenderness and juiciness. In general, tumbling without subsequent aging resulted in poorer juiciness than non-tumbled (P < 0.05), while at 10 d no differences in juiciness were found between treatments (P > 0.05). For ST steaks that were aged 10 d, 120 min of tumbling resulted in greater tenderness liking than non-tumbled steaks (P < 0.05). These results suggest that tumbling would result in myofibrillar fragmentation and may benefit the degradation of myofibrillar proteins; however, there would be negligible impacts on collagen. Accordingly, tumbling without brine inclusion alone may be sufficient to improve tenderness and overall liking of LL steaks, while combined tumbling with subsequent postmortem aging would be necessary to improve tenderness liking of ST.

A Comparison of Consumer Responses Using Paper and Digital Ballots for Eating Quality Assessment of Beef Steaks

A consumer study was conducted to determine whether consumers scored beef palatability traits differently on paper versus digital ballots. Beef subprimals representing 4 treatments with inherent variation in eating quality were collected: USDA Select eye of round aged 7 d postmortem, USDA Select strip loin aged 7 d postmortem, USDA Choice tenderloin aged 21 d postmortem, and USDA Prime strip loin aged 21 d postmortem. Accessory muscles, external fat, and connective tissue were removed from subprimals. Muscles were fabricated into 2.5-cm steaks and further divided into 2 equal halves for consumer testing. Consumers (n = 360) evaluated 8 samples divided into 2 blocks representing the 2 ballot types. Within each ballot block, Select longissimus lumborum samples were always served in the first and fifth position, followed by the remaining 3 treatments served in a randomized order among the latter 3 positions. Consumers rated each steak sample for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 on either a paper or a digital ballot and then rated the paired steak halves on the opposite ballot during the second block of sample testing. Ballot type influenced (P &lt; 0.02) all traits, as consumers scored traits greater (P &lt; 0.05) on paper compared with digital ballots, regardless of treatment. The magnitude of differences between ballot types was much smaller than the magnitude of differences between cut treatments, which also differed (P &lt; 0.01). The smallest margin between ballot type was observed for tenderness (1.8 points); juiciness, flavor liking, and overall liking all differed by 3.4 points. Independent studies could and have utilized digital ballots without concern, as consumers sorted samples by treatment in the current study similarly, regardless of ballot type. However, researchers should consider ballot type for their sensory studies, especially if data will be added to a collective data set.

Are muscle fiber types different between normal and dark-cutting beef?

Muscle fiber (MF) characteristics of Longissimus thoracis (LT) muscles from heifer (n = 11) and steer (n = 12) carcasses graded Canada AA (AA, normal, n = 4/sex) or dark-cutting (Canada B4) were examined and related to beef quality. Atypical (AB4, pH < 5.9, n = 4/sex) and typical (TB4, pH > 5.9, n = 3 and 4 for heifers and steers, respectively) dark-cutting carcasses were represented. Muscle fiber type proportions did not differ between AA, AB4 and TB4 muscles, although type I and IIB muscle fiber diameters were greater in TB4 than in AA LT. That AB4 muscle fiber proportions were not different from AA and TB4 muscles suggests that the increased MF diameter of TB4 muscle was due to water retained by muscle proteins at high ultimate pH, as evidenced by decreased cooking loss. Dark-cutting was therefore unrelated to muscle fiber proportions, and increased Type I and IIB diameters in dark cutting LT were likely driven by elevated intramuscular ultimate pH.

Dietary supplementation with inosine-5'-monophosphate improves the functional, energetic, and antioxidant status of liver and muscle growth in pigs

Inosine 5'-monophosphate (5'-IMP) is an essential nucleotide for de novo nucleotide biosynthesis and metabolism of energy, proteins, and antioxidants. Nucleotides are conditionally essential, as they cannot be produced sufficiently rapidly to meet the needs of the body in situations of oxidative stress or rapid muscle growth. A deficient intake of nucleotides can result in decreased ATP and GTP synthesis and impaired metabolism. We demonstrated that supplementation of finishing pig diets with 5'-IMP reduces the relative weight of the liver, and increases oxygen consumption during mitochondrial respiration without changing the ADP/O ratio, indicating an increase in the respiratory efficiency of liver mitochondria. We also observed a reduction in liver lipid peroxidation and an increase in muscle creatine. Moreover, 5'IMP supplementation increases slaughter weight, lean meat yield, sarcomere length, and backfat thickness in finishing barrows, demonstrating influence on protein metabolism. We suggest that 5'-IMP supplementation increase the mitochondrial respiratory capacity when the liver metabolic activity is stimulated, enhances antioxidant defense, and promotes muscle growth in finishing barrows.

Myostatin gene inactivation increases post-mortem calpain-dependent muscle proteolysis in mice

Myostatin deficiency leads to extensive skeletal muscle hypertrophy, but its consequence on post-mortem muscle proteolysis is unknown. Here, we compared muscle myofibrillar protein degradation, and autophagy, ubiquitin-proteasome and Ca²⁺-dependent proteolysis relative to the energetic and redox status in wild-type (WT) and myostatin knock-out mice (KO) during early post-mortem storage. KO muscles showed higher degradation of myofibrillar proteins in the first 24 h after death, associated with preserved antioxidant status, compared with WT muscles. Analysis of key autophagy and ubiquitin-proteasome system markers indicated that these two pathways were not upregulated in post-mortem muscle (both genotypes), but basal autophagic flux and ATP content were lower in KO muscles. Proteasome and caspase activities were not different between WT and KO mice. Conversely, calpain activity was higher in KO muscles, concomitantly with higher troponin T and desmin degradation. Altogether, these results suggest that calpains but not the autophagy, proteasome and caspase systems, explain the difference in post-mortem muscle protein proteolysis between both genotypes.

Productive characteristics of feedlot Santa Inês and Dorper lambs: intake, digestibility, feeding behavior, performance, carcass traits, and meat quality

This study aimed to evaluate the intake, digestibility, feeding behavior, performance, carcass traits, and meat quality of feedlot Santa Inês (locally adapted breed) and Dorper (transboundary breed) lambs. Twenty non-castrated lambs were used (10 from the Santa Inês genetic group and 10 Dorper), with approximately 3 months of age and an initial body weight of 22.95 ± 2.1 kg (mean ± standard deviation), distributed in a completely randomized design. Nutrient intake and digestibility, feeding behavior, and liver metabolism enzymes were similar (P > 0.05) between genetic groups. Dry matter (DM) feeding and ruminating efficiency were higher (P < 0.05) in the Santa Inês genetic group. There was also no difference (P > 0.05) in the subjective evaluation and morphometric measurements. Genetic groups showed differences and trend to differences (P < 0.05) in performance and commercial cuts. The physicochemical characteristics, centesimal composition, and sensory attributes of the Longissimus lumborum muscle did not differ between the genetic groups (P > 0.05). The Santa Inês genetic group showed higher feeding efficiency and productive parameters when compared to Dorper lambs. Therefore, Santa Inês lambs have greater potential for meat production than Dorper lambs, when kept in the same breeding system as the feedlot.

A comparison of meat composition, tenderness and the fatty acid profile of three muscles from Holstein-Friesian bulls from production system resulting in final ages of either <16 or 19 months

Context The increased number of male dairy origin calves in Ireland due to the abolition of European Union milk quotas is a potential resource for the beef industry. Rearing these animals as bulls rather than steers is more efficient from a production perspective. Ensuring satisfactory quality of bull beef from dairy origin is essential. Aim To determine the effect of two production systems and three muscle types on physico-chemical characteristics and fatty acid (FA) profile of beef from Holstein-Friesian (HF) bulls. Methods Thirty HF bulls were equally assigned to two production systems, namely, slaughter at under 16 months of age or slaughter at 19 months of age. Longissimus thoracis (LT), Semitendinosus (ST) and Gluteus medius (GM) muscles were excised post-slaughter for determination of pH, colour, Warner–Bratzler (WB) variables, cook loss, chemical composition [intramuscular fat (IMF), moisture, protein, ash], collagen characteristics and FA profile. Results WB variables and cook loss after 14 days postmortem ageing, and insoluble and total collagen contents were higher, while IMF content, redness and saturation at 24 h post-blooming were lower for muscles from the 19-month production system. Muscles from the under 16-month production system had a higher saturated fatty acid (SFA) proportion and n-6:n-3 polyunsaturated fatty acid (PUFA) ratio, while muscle from the 19-month production system had a higher PUFA proportion, n-3 PUFA proportion and PUFA:SFA ratio. The GM muscle had the lowest L* value, followed by LT and ST. Yellowness, saturation and hue angle were greater in ST. LT had lower WB variables, cook loss, moisture, and a higher IMF content than ST and GM. The PUFA proportion and PUFA:SFA ratio were highest in ST, followed by GM and LT. IMF, total FA, SFA and monounsaturated fatty acid (MUFA) concentrations were higher in LT from the under 16-month production system bulls (the interaction). Conclusions Beef from the under 16-month production system compared with beef from the 19-month production system, and LT compared with ST and GM muscles had better quality characteristics. Implications Dairy bulls can produce beef of acceptable quality. The findings will guide selection of the combination of production system and muscle type most appropriate to specific market requirements.

Meta-analysis of the relationship between collagen characteristics and meat tenderness

Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young, <18 months and old, ≥18 months). The results showed that in beef, collagen content and pyridinoline cross-link content were positively correlated with WBSF and negatively with sensory tenderness, while collagen solubility was negatively correlated with WBSF. The correlation coefficients were greater in other beef muscles than loin. Significant correlations between collagen content and tenderness attributes were observed in old beef animals. However, non-significant relationships and large variations were found in pork and lamb. More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness.

Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pretumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P < 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P < 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P < 0.05) and juiciness (P < 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P > 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P > 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P < 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pretumbling as a single treatment was ineffective (P > 0.05) in all of the muscles, and only treatments that included BT were sufficient to effect an increase (P < 0.05) in tenderness of BF.

Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks

The objective of this study was to determine effects of extended aging and intramuscular location on Warner-Bratzler shear force (WBSF), muscle fiber cross-sectional area (CSA), and protein degradation of semitendinosus (ST) and longissimus lumborum (LL) steaks. Left ST and LL were removed from 40 carcasses at 6 d postmortem. The ST was fabricated into five locations (LOC), with LOC 1 being most proximal and LOC 5 being most distal. The posterior LL was fabricated into 3 LOC, with LOC 1 being most anterior. Vacuum sealed ST steaks were aged 7, 14, 28, 56, or 112 d postmortem, while LL steaks were aged 7, 28, or 112 d postmortem at 2 ± 1 °C. A steak from each LOC was assigned to WBSF or laboratory analyses. There were no Day of Aging (DOA) × LOC interactions for all dependent variables (P > 0.06). There were DOA effects for ST and LL WBSF values and degraded 38-kDa desmin (DES; P < 0.01). Day-7 ST-steak WBSF value was greater than all other days (P < 0.01) and day-14 steaks had greater WBSF value than remaining days (P < 0.05). Day-28 ST-steak WBSF values were greater than day 56 and 112 (P < 0.01), which did not differ (P = 0.53). In the LL, day-7 steaks had greater WBSF values than the other two timepoints (P < 0.01) and day-28 steaks had greater (P < 0.01) WBSF values than day-112 steaks. Degraded ST 38-kDa DES content was less on day 7 and 14 compared to all other days (P < 0.03), but did not differ (P = 0.79) from each other. Days 28 and 56 38-kDa DES content was less than day 112 (P < 0.01), but did not differ (P = 0.34) from each other. Degraded LL 38-kDa DES content was less on day 7 than day 28 and 112 (P < 0.02), which did not differ (P = 0.67). There were LOC effects for only ST WBSF and muscle fiber CSA (P < 0.05). Semitendinosus steak LOC 1 and 2 had greater WBSF values than all other locations (P < 0.01), but did not differ (P = 0.32) from each other. Semitendinosus steak LOC 3 and 5 had greater WBSF values than LOC 4 (P < 0.01), but did not differ (P = 0.85) from each other. The CSA of all ST fiber types were largest in LOC 1 compared to all other fiber types (P < 0.01). The CSA of all LOC 2 and 3 fiber types was greater than LOC 4 and 5 (P < 0.01), but were not different from each other (P > 0.81), and LOC 4 had greater CSA than LOC 5 (P < 0.01). Steak aging WBSF value improvements seemed proteolysis catalyzed, while the ST intramuscular tenderness gradient was more likely due to muscle fiber CSA.

Biochemical and textural changes in beef from bulls and steers of different crossbreeds shortly after slaughter and during ageing

The aim of this study was to investigate the course of glycogenolysis, ATP breakdown and fragmentation of myofibrillar proteins in the semitendinosus muscle of a progeny of Limousin×Holstein-Friesian (LM_x) and Charolaise×Holstein-Friesian (CH_x) (bulls and steers) and to describe the changes in the above parameters over time and its relationship with beef texture. The hypothesis that beef from bulls and steers of different crossbreeds required the same ageing time to achieve satisfactory tenderness was also tested. Cattle crossbreeding did not affect the amount of muscle glycogen, and castration did not differentiate it until 3 h post-mortem. The interaction between crossbreeding and castration was found, and the highest shear force values were observed in CH_x bulls, whereas the lowest was in CH_x steers. Beef obtained from CH_x was found to be more predestined to short ageing, and LM_x required longer ageing to achieve good tenderness. The R-values more strongly influenced subsequent beef texture than pH values.

The impact of different Hormonal Growth Promotants (HGP) on desmin degradation and collagen content of various muscles from pasture and feedlot finished steer carcasses

The impacts of several hormonal growth promotants (HGP) on Warner-Bratzler Shear Force (WBSF), desmin degradation ratio (DDR) and collagen content (COLL) were assessed. Treatments within feedlot and pasture finished steer carcasses (n = 60, n = 40, respectively) were control (CON-100-F and CON-400-P), oestradiol HGPs (OES-100-F and OES-400-P) and trenbolone acetate/oestradiol HGPs (TBA+OES-100-F only). The longissimus lumborum (LL), gluteus medius (GM), infraspinatus (IS), semitendinosus (ST,) and the LL and biceps femoris (BF) were collected from feedlot and pasture finished steers, respectively. All muscles were aged between 3 and 35 days. The LL from TBA+OES-100-F carcasses had increased WBSF and decreased DDR, which varied in magnitude with ageing (P < 0.05). The GM from OES-100-F steers also had lower DDR (P < 0.05). The feedlot HGP treatments had no impact on the WBSF of the IS, ST or GM and no impact on COLL in the LL. The OES-400-P had no impact on WBSF, DDRor COLL for both muscles (P > 0.05).

Carcass Composition, Meat Quality, Calpain Activity, Fatty Acid Composition and Ribonucleotide Content in Southern Thai Native Goats and Three-Way Crossbred Goats

Carcass composition, meat quality, calpain activity, fatty acid composition, and ribonucleotide content were examined and compared between male Southern Thai native goats (NG, n = 10) and three-way crossbred goats (CG, 50% Boer × 25% Saanen × 25% Southern Thai native, n = 10). All animals were fed 1.5% body weight of concentrate (16% protein and 70% total digestible nutrients) and fresh Napier grass for 4 months. At the end of raising period, the final weight between the two genotypes was not significantly different. The percentage of carcass, bone, and fat of CG were higher than those of NG. NG presented lower shear force values, insoluble and total collagen content but higher collagen solubility and calpain-1 activity at 24 h postmortem. Additionally, NG meat was high in monounsaturated fatty acids but low in saturated fatty acids. However, the amount of ribonucleotide was no significant difference between two genotypes.

Meat quality, post-mortem proteolytic enzymes, and myosin heavy chain isoforms of different Thai native cattle muscles

OBJECTIVE

This study investigated the meat quality characteristics, endogenous proteolytic enzymes, collagen content, and myosin heavy chain (MyHC) isoforms of different muscles of Thai native cattle (TNC).

METHODS

Infraspinatus (IF), Longissimus thoracis (LT), and Supraspinatus (SS) muscles were obtained from two TNC breeds, Kho-Lan (KL, n = 7) and Kho-Isaan (KI, n = 7). The muscle and meat characteristics of TNC breeds and their relationship with MyHC expression were examined.

RESULTS

Three MyHC isoforms namely MyHC I, MyHC IIa, and MyHC IIx were detected in the muscles. The KL had higher (p<0.05) MyHC IIx than the KI. The IF muscle had higher (p<0.05) MyHC I compared to other muscles. The LT muscle had the least MyHC I. The LT had higher (p<0.05) MyHC IIx than the IF and SS muscles. The IF presented the least MyHC IIx. The KL had higher (p<0.05) lightness and moisture content and lower crude protein, redness, cooking loss, shear force, and calpastatin than the KI. The glycogen, total collagen, soluble collagen, crude protein, ash contents, and troponin T degradation product of IF and SS were lower (p<0.05) than that of LT. Ether extract in LT was lower (p<0.05) than that of IF and SS. The percentage of MyHC I, MyHC IIa, and MyHC IIx were significantly correlated with muscle and meat characteristics of TNC.

CONCLUSION

These results suggest that the differences in the MyHC isoforms may partly account for the variation in meat quality between breeds and among muscles of TNC.

Effect of pelvic suspension and post-mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers

BACKGROUND

The use of bulls rather than steers from the dairy herd offers a more profitable and environmentally friendly option; however, the beef eating quality from bulls is an issue of concern. This study assessed the effect of two tenderization techniques - pelvic suspension and ageing - on three different muscles of Holstein Friesian males from two different production systems.

RESULTS

The results indicate that a production system based on steers slaughtered at 24 months (S24) produced beef with better eating quality than from bulls slaughtered at 19 months (B19) when tenderization techniques were not applied. Instrumental texture of longissimus thoracis and gluteus medius muscles was improved with ageing and/or pelvic suspension, with both tenderization techniques exerting greater impact on B19 meat. No differences were found in semitendinosus muscle due to suspension method, whereas ageing for longer than 14 days decreased its instrumental tenderness. Sensory results indicate that, after 14 days of ageing, panellists still preferred meat from S24, and they could differentiate between pelvic and traditional suspension.

CONCLUSION

Tenderization methodologies should be optimized for each production system and muscle; however, both panel and instrumental texture results indicate that eating quality of beef from either production systems is acceptable after 14 days of ageing, or even earlier if the suspension method is applied. © 2020 Society of Chemical Industry.

Is meat from cull cows tougher?

Meat from cull cows is traditionally sold in Australia for mincemeat, but this study examined whether there is potential to add value by identifying meat of higher quality from older cattle. Dentition and ossification score were recorded for 173 Angus cattle of known age, ranging from 26 months to 12.6 years. Longissimus and semitendinosus muscles were sampled to assess the effect of chronological age on shear force and connective tissue. Age explained variation in shear force of the semitendinosus better than in the longissimus muscle, but had little effect on shear force values per se. At 2 days postmortem, 18% of the longissimus muscles were classified as tender reaching 65% as ageing extended to 14 days. Soluble collagen was a better predictor of age than total collagen. This study shows that the current practice of routinely selling meat from culled cows as mincemeat overlooks a valuable opportunity to grade and sell a significant proportion at higher price as prime cuts.

Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals

This study evaluated postmortem aging time and marbling class effects on flavor attributes of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses selected to have Lower Small (Small00 to Small49; n = 50) or Upper Slight (Slight50 to Slight99; n = 50) marbling were assigned to aging treatments (14, 21, 28, or 35 d) in an incomplete block arrangement. A trained sensory panel evaluated longissimus lumborum, gluteus medius, and biceps femoris steaks for tenderness, juiciness, and 31 flavor notes. Tenderness increases with aging time were linear (P &lt; 0.001) in longissimus lumborum and gluteus medius steaks and quadratic (P = 0.001) in biceps femoris steaks. Aging response of rancid flavor in longissimus lumborum steaks was cubic (P = 0.01), whereas the aging response of bloody/serumy flavor in biceps femoris steaks was quadratic (P = 0.03). Compared with Upper Slight marbling, carcasses with Lower Small marbling produced longissimus lumborum steaks with greater (P &lt; 0.01) beef flavor and lesser (P = 0.001) bitter flavor, gluteus medius steaks with greater (P = 0.05) brown/roasted flavor, and biceps femoris steaks with greater (P = 0.02) fat-like flavor, although differences were small. Principal component analysis indicated that bloody/serumy, sour, metallic, and bitter flavor attributes were the strongest contributors to a factor explaining 38% of longissimus lumborum flavor variation. Barnyard, bitter, sour, rancid, and bloody/serumy were the greatest contributors to a principal component explaining 41% of gluteus medius flavor. Barnyard, rancid, sour, bloody/serumy, and bitter were contributors to a component explaining 63% of biceps femoris sirloin cap flavor variance. Sample score plots indicated that neither aging time nor marbling class was associated with principal components and identified production lot as contributing to principal components explaining flavor variation in all 3 muscles. Results indicate that, in strip loin and top sirloin subprimals from carcasses with Upper Slight and Lower Small marbling scores, aging time and marbling class had little impact on beef flavor. Thus, increased aging times could be used to enhance tenderness with no adverse effects on other important palatability attributes.

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4°C under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals

This study investigated the effect of the age of the animal, sous vide cooking and ageing on tenderness and water-holding capacity of bovine biceps femoris (BF) and semitendinosus (ST). Samples of each muscle from young (<18 months) and older (30-42 months) animals, at 0 and 13 days ageing, were cooked at 55 °C, 65 °C, and 75 °C for 1 h, 8 h and 18 h and tested for Warner-Bratzler shear force (WBSF), cooking loss, total water content and collagen solubility. WBSF reduced with ageing (P < 0.05) and sous vide cooking (P < 0.001) in both muscles. Our results demonstrated that meat from older animals required a higher temperature (75 °C) and prolonged cooking (18 h) to achieve equal tenderness in both BF and ST relative to young animals. Cooking time, temperature and their interaction altered cooking loss (P < 0.001) for both muscles. The higher cooking temperature increased collagen solubility (P < 0.001) in both muscles and solubilisation of collagen may have contributed to improved tenderness of BF and ST in sous vide cooking.

Collagen, intramuscular fat and proteolysis affect Warner-Bratzler shear-force of muscles from Bos taurus breed types differently at weaning, after backgrounding on pasture, and after feedlotting

Context The texture of beef is highly important for the eating experience, and there is a continued interest in understanding the biochemical basis for the variation in texture between cattle and their meat cuts in order to improve and minimise variation in tenderness due to production and processing factors. Aims The present study aimed to investigate the impact of characteristics of meat on Warner-Bratzler shear-force (WBSF) as an indicator of texture of beef as affected by breed type, age/feeding phase, and muscle. Methods Seventy-five steers of three breed types (Angus, Hereford and Wagyu × Angus) were slaughtered after weaning 6 months old (n = 15), after backgrounding 17 months old (n = 30) and after feedlotting 25 months old (n = 30). At slaughter three muscles (M. supraspinatus, M. semitendinosus and M. longissimus lumborum) were sampled from each steer, and pH, intramuscular fat and collagen content, sarcomere length, and proteolysis (desmin degradation) were measured and used to explain the variation in WBSF after 7 and 14 days of aging. Key results Meat from Hereford and Angus steers had higher WBSF after 7 days of aging compared with Wagyu × Angus steers, but after 14 days of aging there was only a difference between Hereford and Wagyu × Angus in the M. supraspinatus and M. semitendinosus. The WBSF of the young weaned steers and steers slaughtered after backgrounding were dependent on the degree of proteolysis in the muscles, whereas for steers slaughtered after feedlotting the content of collagen was more important for the WBSF. The amount of intramuscular fat had a significant impact on the differences in WBSF within the specific muscle studied. In contrast to the general dogma that WBSF increase with age, WBSF decreased in M. semitendinosus and M. longissimus lumborum from the weaned 6-month-old steers to the 25-month-old steers finished in feed-lot, whereas in M. supraspinatus the older feed-lot finished steers had a higher WBSF. Conclusion The factors contributing to the Warner-Bratzler shear force of beef depends on the age/feeding phase of the animal and the muscle and less on the breed type. Implications Optimisation of texture in beef through breeding and production should address different traits dependent on the age/feeding phase of the slaughter animal.