A Comparison of the Effects of Aging, Conditioning and Skeletal Restraint on the Tenderness of Mutton

Bouton, P. E.; Harris, P. V.; Shorthose, W. R.; Baxter, R. I.

doi:10.1111/j.1365-2621.1973.tb02117.x

Cited by 100 publications

(38 citation statements)

References 19 publications

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“…The studies accomplished by Bouton et al (1973) confirmed findings of increased tenderness of Longissimus, Semimembranosus and Gluteus medius muscles by tenderstrech, with tenderness values of nonaged meat equivalent to 21 days ageing. Moreover, in addition to increasing the average tenderness level, tenderstretch had the ability to reduce the variation in tenderness of beef Longissimus muscles (Sorheim et al, 2001).…”

Section: Resultssupporting

confidence: 59%

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

Filho¹,

Macedo²,

Pereira³

et al. 2005

Sci. agric. (Piracicaba, Braz.)

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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 12 th 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 12 th rib was not different for HQ (1.0ºC) and FQ (0.9ºC). Fat thickness measured at the 12 th 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). Key words: beef cattle, carcass suspension, meat quality, tenderness SUSPENSÃO DA CARCAÇA PELO DIANTEIRO PARA MELHORAR A MACIEZ DOS MÚSCULOS LONGISSIMUS DORSI E BICEPS FEMORISRESUMO: A suspensão da carcaça em diferentes formas na câmara fria influencia a maciez de alguns músculos da carcaça. As carcaças de 40 novilhos Nelore (dez por dia) com no máximo 30 meses de idade foram selecionadas ao acaso em frigorífico (SIF 2543) e lados alternados de suas carcaças foram resfriados e pendurados pelo Tendão de Aquiles do traseiro especial (TA) ou pelo músculo carpo radial dianteiro (DA), também chamado "tenderbife". Todas as carcaças eram de classificação B no Sistema Brasileiro de Tipificação de Carcaças, com média de peso de carcaça quente de 244,1 kg. O pH 24 horas não diferiu para os tratamentos, (TA = 5,69 e DA = 5,70). As carcaças foram resfriadas por 48 horas e a seguir, amostras do Longissimus dorsi (LD) na altura da 12 a costela e Biceps femoris (BF) na altura do sítio P8 foram removidas, mantidas sob refrigeração (0-2ºC) por mais 5 dias e a seguir congeladas para posterior análises. A espessura de gordura medida na altura da 12 a costela foi menor (P < 0,05) para TA (3,8 mm) do que DA (4,3 mm). A força de cisalhamento do músculo LD foi menor (P < 0,01) para o DA (3,53 kg) do que para o TA (4,78 kg) e não foi estatisticamente diferente para o músculo BF. As perdas totais ao cozimento também não foram estatisticamente diferentes (TA = 19,7% e DA = 18,9%). O resfriamento da carcaça pendurada pelo dianteiro ocasionou uma melhoria significativa na maciez do músculo LD (contra-filé) sem causar um efeito indesejável no músculo BF (picanha). Palavras-chave: bovinos, suspensão da carcaça,...

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Section: Resultssupporting

confidence: 59%

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

Filho¹,

Macedo²,

Pereira³

et al. 2005

Sci. agric. (Piracicaba, Braz.)

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“…Following RS measurements, 2 sections (1-2 g) were excised for sarcomere length (SL) and particle size (PS) testing. SL tests were conducted using the laser diffraction method described by Bouton, Harris, Shorthose, and Baxter (1973), while PS measurements were conducted by homogenising samples at 16,000 rpm as described by Karumendu, van de Ven, Kerr, Lanza, and Hopkins (2009). Remaining samples were weighed into vacuum packaging prior to ageing.…”

Section: Methodsmentioning

confidence: 99%

Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device

et al. 2015

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“…Bouton et al (1973a) reported that the increased toughness with an increased pHult between 5.5 and 6.0 was not apparent in stretched beef deep pectoral muscle samples with a mean sarcomere length of 3.00 (Am, or in semitendinosus muscles with a mean sarcomere length of 2.30 (Am. Both these means are well above c. 1.90 (Am, below which decreases in sarcomere length are associated with increased WarnerBratzler shear values (Bouton et al 1973b). These results suggest that the toughening at intermediate pHult values is to some extent associated with fibre contraction state, and they are supported by reports that sarcomere lengths are shorter for intermediate pHult beef (Purchas & Aungsupakorn 1993;Olsson et al 1995;Steen et al 1997), and results showing that the lower toughness of normal-pHult beef is not apparent for samples that have cold-shortened (Bouton et al 1973a;Purchas et al 1988), probably because any pHult effect on sarcomere length was over-ridden by the low-temperature effect (coldshortening).…”

Section: Introductionmentioning

confidence: 73%

Tenderness of beefm. longissimus lumborumat normal and intermediate ultimate pH before and after a period of ageing

Purchas¹

2004

New Zealand Journal of Agricultural Research

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Beef tenderness, in terms of WarnerBratzler shear force values, was measured following ageing periods of 1 or 20 days for samples of m. longissimus lumborum from pairs of steers or heifers (n = 38) with the two members of each pair being from the same mob. One sample of each pair had an intermediate ultimate pH (pHult;.2) and the other a normal pHult (<5.6). Samples of the intermediate pHult group had the expected lower cooking losses and darker colour (lower L*, a*, and b* values). In contrast to previous studies where intermediate pHult has been associated with tougher beef, however, the two groups did not differ in shear-force values, sarcomere length, or in myofibrillar fragility as measured by a filtration method or by image analysis. Samples for this study were removed from carcasses after rigor mortis had set in, which may have accounted for the sarcomere lengths being longer than in previous studies. It is suggested that the failure to detect a pHult effect on shear force values may have been because skeletal attachments prevented any pHult effect on sarcomere length. If this was the case, the problem of intermediate pHult toughness may be over-emphasised when muscle samples are removed from the carcass in the prerigor state. No evidence was found of a lower fragility of myofibrils at intermediate pH values.

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A Comparison of the Effects of Aging, Conditioning and Skeletal Restraint on the Tenderness of Mutton

Cited by 100 publications

References 19 publications

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

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

Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device

Tenderness of beefm. longissimus lumborumat normal and intermediate ultimate pH before and after a period of ageing

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