A Study of Variations in Muscles of Beef and Chicken

Strandine, E. J.; Koonz, C. H.; Ramsbottom, J. M.

doi:10.2527/jas1949.84483x

Cited by 48 publications

(21 citation statements)

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“…Connective tissue components are believed to be responsible for the variation observed in background toughness, in particular the organization of the perimysium (Strandine et al,1949;Koohmaraie & Geesink, 2006). Background toughness was defined by Marsh & Leet (1966) as 'the resistance to shearing of the muscle before shortening occurred' and is a factor that exists at slaughter and does not change during ageing (Koohmaraie & Geesink, 2006).…”

Section: Discussionmentioning

confidence: 99%

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Strydom¹,

Luhl²,

Kahl³

et al. 2016

SA J. An. Sci.

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The authors investigated the effects of breed (Brahman, Bonsmara, Simbrah and Simmental crosses) and post-mortem ageing on meat tenderness, purge, cooking loss and ultimate pH of the longissimus muscle under commercial production and slaughter conditions of the Namibian beef export industry. Fifty steers of each breed cross, at an average age of 2½ years and with an average subcutaneous fat cover of 2 mm over the 9th-10th thoracic vertebrae, were included in this study. The Brahman (BRX) differed significantly (P < 0.05) from all other breed crosses in all ageing treatments, recording higher Warner-Bratzler shear force values. The Bonsmara (BNX) steers showed the highest rate of tenderization and maintained this advantage up to day 30 post mortem. Purge and cooking loss increased initially and then tapered off over ageing time. BNX steers recorded the highest cooking loss.

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Section: Discussionmentioning

confidence: 99%

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Strydom¹,

Luhl²,

Kahl³

et al. 2016

SA J. An. Sci.

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show abstract

“…In a review of the literature before 1952, however, Swanson and Sloan (1953) showed that research involving studies of chemical changes in stored frozen meats, fish, and poultry were rather limited, and the results reported were quite contradictory in nature. This was especially true, they found, in the area concerned with protein changes.…”

Section: Introductionmentioning

confidence: 93%

Free Amino Acid Content of Chicken Muscle from Broilers and Hens

Miller

Dawson

Bauer

1965

Journal of Food Science

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SUMMARY Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.

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“…If connective tissue is a primary factor in relation to decreasing tenderness of maturing fowl, it would be more logical to expect differences in the biceps femoris as indicated by the histological observations and classifications reported by Strandine et al (1949) and the collagen studies of Frohberg (1963) and Khan (1962) which indicated greater amounts of collagen in thigh than in breast muscle.…”

Section: And Discussionmentioning

confidence: 93%

Tenderness and Maturity in Relation to Certain Muscle Components of White Leghorn Fowl

Wangen

Skala

1968

Journal of Food Science

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SUMMARY Tenderness of roasted and stewed pectoralis major and biceps femoris muscles (estimated by shear values) from White Leghorn female birds was studied in relation to maturity and composition at 4, 8, 12 and 18 months of age. Shear values of pectoralis major muscles did not change significantly with age or differ significantly between cooking methods. Shear values of biceps femoris muscles increased significantly with age of roasted specimens. No similar significant change occurred in stewed specimens. Roasted biceps femoris had significantly higher (P < 0.01) shear values than stewed samples at 12 months and more markedly at 18 months of age. No association was noticed between either intramuscular fat or moisture content and shear value trends. Hydroxyproline content (HOP) was determined in biceps femoris samples only. Total HOP content was significantly higher in more mature samples with a significant difference only at 12 months of age between cooking methods. Residual HOP content as a measure of collagen not converted to gelatin during cooking, showed a tendency to increase with age and differed significantly between cooking method only at 18 months of age. Total and residual HOP content of roasted biceps femoris were significantly correlated with shear values (r = 0.64 and 0.79, P < 0.01). The marked increase in residual HOP content at 18 months seemed to explain more satisfactorily the divergence in shear values.

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A Study of Variations in Muscles of Beef and Chicken

Cited by 48 publications

References 0 publications

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Free Amino Acid Content of Chicken Muscle from Broilers and Hens

Tenderness and Maturity in Relation to Certain Muscle Components of White Leghorn Fowl

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