Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness

Grayson, A.L.; Lawrence, T.E.

doi:10.1016/j.meatsci.2013.04.010

Cited by 2 publications

(1 citation statement)

References 16 publications

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“…Most of the results from this study are similar to the sarcomere lengths from the 11 beef muscles reported by Rhee et al (2004). However, the sarcomere lengths for PP and RA found in this study were longer than those reported by Grayson and Lawrence (2013) and Lee et al (2017), respectively. Kobayashi et al (2000) found that oxidative muscle fibers can reach rigor mortis much faster than glycolytic muscle fibers because oxidative muscle fibers contain less glycogen/ adenosine triphosphate than the glycolytic muscle fibers, resulting in less shortening during rigor mortis.…”

Section: Sarcomere Lengthsupporting

confidence: 86%

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

Hammond

Chun

et al. 2022

Meat and Muscle Biology

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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.

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Section: Sarcomere Lengthsupporting

confidence: 86%

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

Hammond

Chun

et al. 2022

Meat and Muscle Biology

View full text Add to dashboard Cite

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Fatores Pós - Abate Que Contribuem Para a Maciez Da Carne

Simeoni

Fruet

Menezes

et al. 2014

REGET

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A cadeia de produção cárnea apresenta posição de destaque e com aumento das exigências do consumidor, pesquisas relacionadas à qualidade do produto estão sendo amplamente desenvolvidas. Dentre as características de qualidade da carne, a maciez é considerada a característica de maior influência para a satisfação do consumidor. Com finalidade de avaliar os principais fatores que influenciam na maciez da carne, realizou-se uma análise através de uma revisão de literatura sobre os procedimentos que colaboram com a maciez no post mortem, tais como maturação enzimática, PH, velocidade de resfriamento, estimulação elétrica, forma de pendurar carcaças e tenderização. Estes fatores que estão relacionados ao post mortem são considerados os mais relevantes na maciez final de produto.

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Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness

Cited by 2 publications

References 16 publications

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles

Fatores Pós - Abate Que Contribuem Para a Maciez Da Carne

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